F&B OUTLETS
1500 SAND LAKE RD · ORLANDO · Orange County · FL 32809
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 13
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch dirty then clean without washing hands **Warning**
22-57-5High Priority – Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. We observed the machine in use, tested machine twice, heat strip failed to turn black
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 6 flying insects on bags of onions and potatoes 8 in and around floor drain below prep table 4 in dish under dish machine catch table 10 in dish area where clean dishes are stored; on the outside of bus tubs, the bottom of sheet pans, on the drying racks 3 behind bar, hovering by dump sink **Admin Complaint**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (45 – Cold Holding) butter (48°F – Cold Holding) at cook line top section, filled above fill line less than four hours. Placed in cooler for recovery cooked rice (55°F – Cold Holding); cooked potatoes (56°F – Cold Holding at cook line at sautée station Less than four hours, placed in walk in for recovery spring mid, cut lettuce (54°F – Cold Holding); feta (52°F – Cold Holding); blue cheese (50°F – Cold Holding) at salad table, less than four hours. Placed in cooler for recovery raw beef (46 – Cold Holding) from previous day **Warning**
03F-04-4High Priority – Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cook put cream cheese, diced ham, cut spinach chef discarded **Corrected On-Site** **Warning**
07-08-4High Priority – Potentially hazardous (time/temperature control for safety) food re-served to customers. Observed employee break down room service carts, saved prepackaged butter. Chef had employee discard **Warning**
08A-10-4High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over raw fish on cook line **Corrected On-Site** **Repeat Violation** **Warning**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed capers, chopped onions cooked, chopped egg no under sneeze guard **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook go to walk-in cooler, get food, return to line, cut sandwiches without changing gloves **Warning**
01B-03-4High Priority – Stop Sale issued due to adulteration of food product. House made garlic aoli, dairy based marked 8/31. 13 days old Cooked chimi churi cooked peppers dated 8/13 Queso blanco dated 8/8/19 **Warning**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. raw beef (46 – Cold Holding) from previous day **Warning**
41-02-4High Priority – Toxic substance/chemical stored by or with food. Sanitizer 200 ppm next to open box of salt at omelette station in dining room **Repeat Violation**
41-11-4High Priority – Toxic substance/chemical stored by or with single-service items. Bar pro pest emitter next to single service coffee cup lids, at servers station in dining room
Intermediate 6
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
02C-03-4Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Remaining portion of turkey not dated **Corrected On-Site** **Warning**
22-05-4Intermediate – Cutting board(s) stained/soiled. All boards at cook line **Warning**
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink in banquet area **Warning**
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At cook line across from the dish area **Warning**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. House made garlic aoli, dairy based marked 8/31. 13 days old Cooked chimi churi cooked peppers dated 8/13 **Warning**
Basic 10
23-03-4Basic – Build-up of grease on nonfood-contact surface. On the sides of fryers cabinets **Repeat Violation**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer knives in dirty drawer on cook line **Warning**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing bracelet. **Warning**
14-11-4Basic – Equipment in poor repair, walk-in freezer door does not close **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. In walk-in cooler and walk in freezer **Warning**
14-69-4Basic – Ice buildup in reach-in freezer. At two door cooler on cook line **Warning**
10-12-4Basic – In-use ice scoop stored on soiled surface between uses.
14-67-4Basic – Reach-in cooler gasket torn/in disrepair. At two door cooler on cook line **Warning**
23-05-4Basic – Soil residue build-up on nonfood-contact surface. Below bar equipment, the whole bar area
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 1:22 AM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.