Inspection Report

Florida DBPR Inspection Report
Completed

LANDRY'S SEAFOOD HOUSE

8800 VINELAND AVE · ORLANDO · Orange County · FL 32821

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Inspection Summary

Inspection dateJuly 17, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3472592
Visit number1
Inspection Visit ID8783589
DBPR license5808103

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority2 Intermediate3 Basic0 Critical0 Non-Critical9 Total
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All DBPR Inspector Observations

9 full violation description(s) documented by the inspector during this visit.

High Priority 4

#4High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw lobster then changed gloves without washing hands, operator coached employee on proper hand washing **Corrective Action Taken**

Corrective Action Taken
#5High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw fish over corn, raw fish over cooked crab legs. **Corrected On-Site**

Corrected On-Site
#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In make table next to reach in cooler on cookline. Raw seafood over prepped vegetables. Raw shrimp over sliced onions in two two cooler across from fryers on cookline. Raw fish over cooked crawfish in walk-in cooler **Corrected On-Site**

Corrected On-Site
#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F – Cold Holding) on cookline, above chill line of container. Operator states less then 4 hours, will rapid chill **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 2

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Filling pitcher at bar

#9Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 3

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Corrected On-Site
#3Basic29-11-4

Basic – Water leaking from faucet, hand sink at bar

Inspector observations synchronized from DBPR on October 2, 2026 1:24 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
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.