CITRUS CLUB

Name: CITRUS CLUB
Address: 255 S ORANGE AVE, ORLANDO, FL, 32801-3481, US
Rating: 0

255 S ORANGE AVE, ORLANDO, FL 32801-3481

License #5800076

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 22, 2026 · 16 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CITRUS CLUB in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 123 total violations — 25 critical, 35 major, 63 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 September 22, 2026 shows 16 observation rows: 5 critical, 2 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

123

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CITRUS CLUB has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Wild mushrooms soup dated 9/10. -Pea sauce dated 9/8 -Tzatziki dated 9/1 Operator discarded
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (109F - Hot Holding on shelf above grill less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw halibut and raw steak out of its original packaging over fries and other frozen ready to eat items. Operator removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. 2 prep persons.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. 2 buckets. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chest freezer thats in hallway
[27-05-5] Handwash sink does not provide water through a mixing valve or combination faucet. Handsink at warewashing area has cold water faucet turned off. Only hot water available
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink oveand prep table. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Goat cheese 49F in salad prep cooler. Less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery . Recheck at 11:10 41F cold holding
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Asparagus over ready to eat bok choy in walk in cooler. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom stack oven in back prep line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw Sausage over cooked ground sausage and cheese in prep cooler made. Operator removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Hat on top of deli paper -Hat on container of utensils in cooler. Operator removed
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quinoa made 9/19 per operator -Cooked peppers in wait station cooler made 9/18. Per operator -Vegan chili made 9/20 per operator -curry made 9/20 Operator dared correctly
[12B-02-4] Employee eating in a food preparation or other restricted area. Dishwasher drinking in warewashing area

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on cook line. Operator immediately removed
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Some Hood filters dented and out of place
[36-73-4] Floor soiled/has accumulation of debris. Under salad station equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim and bottom of bread warmer
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at salad station draining slowly
[08B-27-4] Food placed in soiled container/equipment. Washed berries stored in original containers. Both at salad prep station and bakery. Operator immediately removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked short rib in walk in cooler . Operator immediately removed
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tomato jam prepared 8/27 1/2 qt. Operator immediately discarded
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg cracked in pan. Operator immediately discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD STATION Pico, Tuna Pico cut tomatoes Cream cheese, Peach sauce , Cooked peaches 45F-48F cold holding overnight per operator. Operator immediately discarded
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 118F ; ( - Hot Holding) less than 4hrs per operator. Operator immediately reheat to 165F for temperature recovery.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned
[31A-11-4] Handwash sink used for purposes other than handwashing. -Ice in hand sink at end of cook line. And dishwasher area. -Food debris in hand sink at salad station
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In center cook line
[31B-03-4] No soap provided at handwash sink. In center of cook line
[22-31-4] Non-pitting surface rust on food-contact equipment. Rusted shelves in salad cooler

Disposition: Met Inspection Standards
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks in downstairs storage area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately cut open
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on prep table at cook line, and drink on bakery prep table. Operator immediately removed both
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack on shelf over salad station . Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. Immediately removed
[14-11-5] Equipment in poor repair. Gaskets inside drawer cooler at main prep table cooler is torn
[36-73-4] Floor soiled/has accumulation of debris. -under cooking equipment on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets inside drawer cooler at main prep table cooler -Gasket in coffe/tea cooler at wait station
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed strawberries over other ready to eat foods in salad reach in cooler. - unwashed avocado over cucumbers in salad prep cooler. Operator immediately removed both
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Unable to register color change on test strips when checking sanitizer in 3 bay sink in kitchen. Per operator. Sanitation solution is a mix of quat and degreaser.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mango habanero 2/14 ricotta 2/6, Snail butter 2/6, Corn starch in grapefruit and water mix 2/7. Operator discarded
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand sink at end of cook line. Operator immediately removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and bags on dry storage shelf above dry goods in salad station Headphones and case on shelf above prep cooler on cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler at salad station
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic, cooked potatoes, butter, red sauce, Halibut , crab, flounder lentils. All items in sauté prep cooler less than 4 hours per operator. Operator put on ice and moved items to other cooler for immediate temperature recovery. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items.
[41-10-4] Toxic substance/chemical improperly stored. 1 bottle of Cleaning chemicals on shelf above salad station prep cooler. Operator immediately removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walkway closet and in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vent above oven in banquet prep area
[12B-02-4] Employee eating in a food preparation or other restricted area. Two employee drinks on shelves above prep table In banquet prep area Employee drink in reach in cooler at banquet station
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch while cutting lemons. Prep cook wearing watch in banquet station
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers on shelf
[36-24-5] Hole in or other damage to wall. By salad station
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Exterior oven doors
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler by salad station
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tuna vacuum packed not thawed according to manufacturer specifications. Operator cut open package
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 78F. Operator discarded
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw turkey sausage removed from original packaging over multiple items in reach in freezer
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 8/8 Special tomato sauce 9/27 Slaw 10/5 Tomato Vera Cruz 10/3 Chef sauce tomato based 9/21
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottle over unwashed potatoes
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by banquet station had shelves in the way
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area had food particles
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauerkraut prepared 10/13 per operator. Operator put correct date