THE STUBBORN MULE
100 S EOLA DR #103 · ORLANDO · Orange County · FL 32801
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
3 full violation description(s) documented by the inspector during this visit.
High Priority 2
03D-01-5High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomatoes 95F 1.75hrs 2:30. Re-check at 4:03 69F-74F, pork belly cooling 70F-78F 3hrs. Operator put in immediate ice bath and freezer for temperature recovery **Corrective Action Taken** **Warning** – From follow-up inspection 2026-08-27: Pork belly 81F cooling 1hr in walk in cooler , Roasted garlic 63F cooling 3hrs in walk in cooler . Ambient temperature of walk in cooler is 50F **Admin Complaint**
03A-02-5High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improper ice bath: garlic aioli (47-56F – Cold Holding) less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery Cut tomatoes, sausage, cooked carrots, cooked onions, cooked peppers, wings, cooked mushrooms, spring mix ; (42-60F – Cold Holding) in prep table coolers. Less than 4hrs per operator. Advised not to store items above fill line in pan. Operator removed to other cooler and shallow pans for temperature recovery **Corrective Action Taken** **Warning** – From follow-up inspection 2026-08-27: ice bath: garlic aioli (43F – Cold Holding) [complied] Prep coolers Cut tomatoes, sausage, cooked carrots, cooked onions, cooked peppers, wings, cooked mushrooms, spring mix , salsa, diced chicken, chicken salad ; (35F-57F – Cold Holding) in prep table coolers. Less than 4hrs per operator. Operator removed top layer and put on ice bath for temperature recovery ( corrective action taken) Walk in cooler ambient 50F Mac, x2. All food over 4hrs per operator Hamx 6qt Andouille x 6qts Pork belly 28qts Wings x8 3rd pans Rigatoni x 2 Mac x4 Raw salmon x2 Tortellini 1pan Fish scraps 1 3rdpan Mussels 8lbs Pork 2 3rdpans Pork belly x 2 ribs 4 half pans Impossible x 1 pan Philly x 4 8oz burger 1pan 7 Raw ground beef 14Blend ground beef Raw pork Liquid eggs x2 cases Raw shell eggs x 1 case Shrimp x 2 cases House made blue cheese x 4 qts Couscous 1 pan X 3Onion jam Chicken salad Mayo jam with cooked onions x 2 Garlic cilantro Mashed potatoes 2 cases of steak, Spinish shrimp, Cooked mushrooms x5 Cooked onions 11 Slaw x 2 6 roasted garlic Confi 6 Raw chicken Cut cabbage Raw chicken **Admin Complaint**
Intermediate 1
53B-13-5Intermediate – – From initial inspection : Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. – From follow-up inspection 2026-08-27: **Time Extended**
Inspector observations synchronized from DBPR on August 28, 2026 11:14 AM.
Violation category totals
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.