BURNTWOOD TAVERN

Name: BURNTWOOD TAVERN
Address: 5078 DR PHILLIPS BLVD, ORLANDO, FL, 32819, US
Rating: 75.8

5078 DR PHILLIPS BLVD, ORLANDO, FL 32819

License #5814733

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BURNTWOOD TAVERN in ORLANDO currently holds an InspectFL Health Score of 75.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, DBPR recorded 75 total findings; InspectFL has detailed violation rows for 66 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 19, 2025 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours per operator cheese sauce (130F - Hot Holding) Operator reheated and temped at 177F
[14-11-5] Equipment in poor repair. Handler missing on sandwich top of reach in cooler on cooks line
[25-06-4] Single-service articles not stored inverted or protected from contamination. Bamboo picks on cooks line
[36-17-5] Floor tiles missing and/or in disrepair. Grout lines in the kitchen
[52-01-4] Identity of food or food product misrepresented. Prime rib chili and prime rib sliders are made with top round per operator
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to clean equipment on top of shelve of beverage area
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Expired 2-25
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to fry oil container , operator moved
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler of liquor portion soiled
[29-18-4] Drain cover(s) missing. Near reach in freezer by the end of the cooks line
[14-05-4] Cardboard used to line food-contact shelves. In liquor portion of the walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By the ice machine

Disposition: Emergency order recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cooks line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cooks line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all reach in cooler and low boys Gaskets Interior of fryers Wall mounted French fry slicer Slicer Dicer Smoker Interior of coffee pots Interior of utensils in pasta water Cutting boards throughout establishment Soda nozzle in bar area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers. Back wall and hood hot side on cooks line Under equipment Exterior of all ovens Exterior of containers holding flour All glass racks Mop area
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Black straws in bar area single service for customers not protected
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[16-03-4] Accumulation of debris inside warewashing machine.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cooks line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce over prepped coleslaw in walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dish area
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg in walk in cooler
[10-12-5] In-use ice scoop stored on soiled surface between uses. Stored in mildew in storage container
[29-18-4] Drain cover(s) missing. By server soda machine
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. On cooks line
[14-38-4] Food storage container/container lid cracked or broken. Ice container holder next to office
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator all more than 4 hours portioned beef (46F - Cold Holding); black beans (45F) tomato bisque (47F - Cold Holding); buttermilk ranch (45 F - Cold Holding) sausage (48F - Cold Holding); potstickers (60F - Cold Holding); coleslaw (45F - Cold Holding) raw chicken in buttermilk (45F - Cold Holding) smoked wings (44-47F - Cold Holding)
[35A-03-4] Dead roaches on premises. 1 dead on plate , operator put plate to be sanitized on dish . 1 dead behind dish shelves in dish area Total 2 dead
[36-17-5] Floor tiles missing and/or in disrepair. In the kitchen and grout lines in the kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cooks line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. portioned beef (46F - Cold Holding); black beans (45F) tomato bisque (47F - Cold Holding); buttermilk ranch (45 F - Cold Holding) sausage (48F - Cold Holding); potstickers (60F - Cold Holding); coleslaw (45F - Cold Holding) raw chicken in buttermilk (45F - Cold Holding) smoked wings (44-47F - Cold Holding)
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder substance located by the smoker
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple pieces of old equipment stored on dumpster pad.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two employees on cook line
[08B-49-4] Employee personal food not properly segregated from food to be served to the public. Not stored on the bottom shelf.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[08B-38-4] Food stored on floor. Boxes of food on floor in walk in freezer. Not 6 inches off floor.
[08B-12-5] Stored food not covered.Prepped lettuce not covered in walk in cooler .
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in dish area
[01B-16-5] Torn packages/bags of food exposing.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack stored on soiled rack in the dish room area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live on plates operator killed them. Operator put plate in dish area to be sanitized. 1 live on floor behind shelves in dish area Total 4 live
[36-64-5] Objectionable odors in kitchen due to missing floor tiles
[36-24-5] Hole in or other damage to wall. Throughout establishment.
[36-73-4] Floors and floor drains soiled/has accumulation of debris. Throughout establishment
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna in reach in cooler on cooks line. Cooked unshelled eggs per operator more than 4 hours

Community reaction

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