EAST SIDE BISTRO
12001 AVALON LAKE DRIVE, SUITE F · ORLANDO · Orange County · FL 32828
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 1
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored on top of raw fish at the bottom of make table.
Intermediate 4
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. At the reach-in cooler at the kitchen.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing ready to eat have labels operator stated everything been done yesterday afternoon and they had no sticker to label .
Basic 21
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Microwave and bottom make table.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the kitchen.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. The 2 marketable.
36-73-4Basic – Floor soiled/has accumulation of debris. Throughout kitchen.
36-12-4Basic – Floors not constructed to be easily cleanable.
08B-38-4Basic – Food stored on floor. Oil stored on floor .
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Between make table and the hot hold table l **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. At the oven door . **Corrected On-Site**
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spoon stored Top of unclean cooker top .
14-36-5Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket at the reach-in cooler kitchen area.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At the employee hand sink at the kitchen.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer side .
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach-in cooler at the kitchen.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 30, 2026 1:53 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 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.