APPLEBEES NEIGHBORHOOD GRILL & BAR

Name: APPLEBEES NEIGHBORHOOD GRILL & BAR
Address: 298 SOUTHALL LN, MAITLAND, FL, 32751, US
Rating: 31.3

298 SOUTHALL LN, MAITLAND, FL 32751

License #5810138

🍺 Bar/Pub ℹ️

31.3 Grade F / 100

Failing Health Score

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Latest inspection

January 26, 2026 · 16 findings · 3 critical

Complaint Full

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Quick take

APPLEBEES NEIGHBORHOOD GRILL & BAR in MAITLAND currently holds an InspectFL Health Score of 31.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 140 total violations — 10 critical, 10 major, 120 minor.

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Record snapshot

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The latest inspection on January 26, 2026 shows 16 observation rows: 3 critical, 1 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

140

Coverage note

Inspector notes linked where available

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APPLEBEES NEIGHBORHOOD GRILL & BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen and above dish
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cart at wait station area next to napkins and to go products
[14-11-5] Equipment in poor repair. Door to ice machine falls off when opened. Door broken
[36-22-4] Floor area(s) covered with standing water on cooks line across
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under and behind fryers cooks line Floor heavily soiled in walk-in-freezer
[36-17-5] Floor tiles missing and/or in disrepair at entrance to walk-in-freezer
[14-69-4] Ice buildup in walk-in freezer
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on cooks line across from grill has exposed insulation on both doors
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink not posted at prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container to breading container is heavily soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawer (previously holding chips) is heavily soiled with old food debris
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink in prep area
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager tested in use dish machine, sanitizer tested 0 ppm, sanitizer bucket was completely empty, sanitizer bucket was replaced, cook on line was able to prime machine, tested 50 ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 16 cups of Tomato Basil Soup 55°/ 8 cups Queso Dip 56°
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato basil soup 16 cups, 55° - per GM in unit from previous day Queso Dip 8 cups , 56°; per manager in cooler from previous day
[22-02-4] Food-contact surface soiled with food debris Containers holding wing sauce in well on line has old food debris in and around pans

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[36-03-4] Cove molding at floor/wall juncture broken/missing. in walkway to kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. On shelf under prep table
[14-11-5] Equipment in poor repair. Door of reach in cooler on cooks line has exposed insulation
[36-17-5] Floor tiles missing and/or in disrepair. Multiple broken tiles throughout walk in cooler and walk in freezer and beer walk in cooler.
[08B-38-4] Food stored on floor. Box of cheese sticks on floor in walk in freezer.
[36-24-5] Hole in or other damage to wall. Broken tiles in walkway to kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in marinated sliced onions on cooks line. Soufflé cup in wing sauce on cooks line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. All 3 microwaves on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between far left make table next to ice cream cooler.
[29-49-6] Standing water inside of reach-in-cooler. Under pans on top of reach in cooler.
[08B-12-5] Stored food not covered. Multiple items in reach in cooler next to cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced deli meat (48F - Cold Holding); tomato basil soup (46F - Cold Holding); French onion soup (46F); rice (46F - Cold Holding); coleslaw (48F), per operator in reach in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced deli meat (48F - Cold Holding); tomato basil soup (46F - Cold Holding); French onion soup (46F); rice (46F - Cold Holding); coleslaw (48F), per operator in reach in cooler overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler and freezer next to cooks line. Interior of low boys soiled Chip drawer soiled

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout kitchen
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Low boy temp display 50f
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag in prep area on shelf with oils
[14-11-5] Equipment in poor repair. Induction unit at pass through window, front of unit is busted with exposed insulation
[14-38-4] Food storage container/container lid cracked or broken. Lid over wontons on cooks line cracked, operator discarded
[36-62-4] Light not functioning. 2 lights out over cooks line, several lights out throughout back of house
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at sing in prep area to hand sink at the end of the wait station line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior Drawers on line holding chips soiled
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Cocktail straws and colored large straws at bar
[22-16-4] Under Reach-in drawers on cooks line have heavy accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled on cooks line next to ice cream freezer, shins ice machine and dish machine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy Poultry 52f, Cooked pastas 54f, Beef 48f, salmon 48f, shrimp 47f, beef patties 48f, shredded cheese 47f, Per manager foods temp 9:30 am, all foods were moved from walk-in-cooler at a temp of 40f for all products, less than 4 hours out of temp, moved back to walk-in-cooler for immediate temperature recovery
[22-02-4] Food-contact surface soiled with food debris, Cut board stained Interior of drawers holding chips on cooks line heavily soiled
[53B-01-5] 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

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop tomatoes. Manager removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo line dish area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Walk-in freezer
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Cookline
[14-69-4] Ice buildup in walk-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cheese in the make cooler. Manager stood it up.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F , manager removed the second pan and placed pan in the hot well.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in on cook line. Attempt to repair, no longer smooth and easily cleanable.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front service line equipment ,gaskets and surrounding area of equipment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line and dish area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); spinach dip (49F - Cold Holding). In cooler less than 4 hours. Moved to another unit to cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board medium Pan risers Drawer with chips on cooklie Grill and other equipment
[53B-01-5] 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. unable to access training files.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop tomatoes. Manager removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo line dish area
[36-03-4] Cove molding at floor/wall juncture broken/missing. Walk-in freezer
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Cookline
[14-69-4] Ice buildup in walk-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cheese in the make cooler. Manager stood it up.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F , manager removed the second pan and placed pan in the hot well.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in on cook line. Attempt to repair, no longer smooth and easily cleanable.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front service line equipment ,gaskets and surrounding area of equipment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line and dish area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); spinach dip (49F - Cold Holding). In cooler less than 4 hours. Moved to another unit to cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board medium Pan risers Drawer with chips on cooklie Grill and other equipment

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on shelving with single serving items
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen Heavy dust on ceiling tiles and wall at pass through window Ceiling tiles soiled on cooks line
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under flat top Floor drains soiled under prep sink ; floor soiled in mop sink
[36-24-5] Hole in or other damage to wall above prep table, under dish machine
[14-69-4] Ice buildup in walk-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Several food containers have handles in foods
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on line soiled
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation to inside doors to broiler cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter around right side (unused hot wells) heavily soiled; Under microwaves soiled; Shelving on cooks line soiled ; Mid station under cutting board open area heavily soiled ; Exterior Chips drawer on line heavily soiled; Exterior of cooking equipment soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawer holding chips heavily soiled Interior of upright freezer end of cooks line soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled by dish machine; 3 compartment sink; behind fryers; wall end of cooks line, under office window; prep area; behind ice machine; by Togo condiments by pass through window
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects at bar 1 flying insect on cooks line, 1 flying insect at pass through window
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw on line 50°; ice only on bottom of pan, operator added ice around product for immediate temperature recovery