DOVECOTE LLC
390 N ORANGE AVE #110 · ORLANDO · Orange County · FL 32801
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 8
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Swordfish, salmon, **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Next unannounced per Dennis Watson **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab cake, Escargot , Chicken salad , Tomato jam, leek fondue, in house Buffalo ranch, beef au ju, coleslaw, chicken confit, garlic mayo, duck confit mustard sauce with cream sauerkraut ,All products date marked from 4/15-7/31 **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon burger, garlic, tomato spice sauce, Grier cheese, American cheese, cheddar, provolone, boiled eggs, pork. All temperature range 57F-69F . All products in reach in cooler overnight per operator. Operator discarded. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon burger, garlic, tomato spice sauce, Grier cheese, American cheese, cheddar, provolone, boiled eggs, pork. All temperature range 57F-69F . All products in reach in cooler overnight per operator. Operator discarded. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 119F under heat lamp. Advised operator to move chicken closer to heat lamp. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Orange cleaner by bottled bbq sauce **Corrected On-Site** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate 10
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. **Warning**
03G-46-1Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging on site raw fresh fish **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator moved to warewashing area **Corrective Action Taken** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand sink in back prep area next to 3 bay sink. Hand sink at bar blocked by co2 tanks **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Scrubby in hand sink on cook line **Corrected On-Site** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold poached eggs on lyonnaise salad **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At entrance to bar. At hand sink at bakery area **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. At far hand sink at bar **Corrected On-Site** **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Multiple cooked and animal food. **Warning**
Basic 5
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in bakery prep area. Vent over 3 bay sink in prep area **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Warning**
10-20-4Basic – In-use tongs and ladles stored on grill rails. **Corrected On-Site** **Warning**
29-49-6Basic – Standing water in bottom of reach-in-cooler. On cook line. Water leaking on to floor **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Containers of Flour and sugar **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 24, 2026 12:18 PM.
Violation category totals
2 observation(s)
3 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 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.