OLE RED ORLANDO RESTAURANT
8417 INTERNATIONAL DRIVE · ORLANDO · Orange County · FL 32819
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw fish, cook line reach in cooler/ **Corrected On-Site** **Warning**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line reach in cooler. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken cold holding at 44F overnight, cook line small reach in cooler. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F overnight, cook line small reach in cooler. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 125F, cooked peach pie filling 87F, mashed potatoes 120F, Mac and cheese 117F, mushroom gravy 122F/all less than 2 hours/reheated to pulled pork 196F, cooked peach pie filling 183F, mashed potatoes 168F, Mac and cheese 187F and mushroom gravy 175F/ **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. **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./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak. **Repeat Violation** **Warning**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired. **Warning**
Basic 5
12B-02-4Basic – Employee eating in a food preparation or other restricted area./advised. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting./plastic containers. **Repeat Violation** **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board./cook line/ **Corrected On-Site** **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues./cook line small reach in cooler with standing water. **Warning**
Inspector observations synchronized from DBPR on October 5, 2026 3:49 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.