EASTSIDE BISTRO

Name: EASTSIDE BISTRO
Address: 12001 AVALON LAKE DR STE F, ORLANDO, FL, 32828, US
Rating: 39.4

12001 AVALON LAKE DR STE F, ORLANDO, FL 32828

License #5811672

🍽️ American ℹ️

39.4 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2025 · 24 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EASTSIDE BISTRO in ORLANDO currently holds an InspectFL Health Score of 39.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 13, 2025. Across those visits, inspectors documented 103 total violations — 16 critical, 21 major, 66 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 13, 2025 shows 24 observation rows: 6 critical, 4 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

103

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

EASTSIDE BISTRO 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.

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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
[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, or mold-like substance. Throughout kitchen.
[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 .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Both of them at the make table .
[14-11-5] Equipment in poor repair. Reach-in white freezer door broken .
[36-22-4] Floor area(s) covered with standing water. Kitchen are under make table #2
[36-17-5] Floor tiles missing and/or in disrepair. Front area by the bar .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in white freezer .
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Make table#2 not working operator added ice to. The top empty the bottom part .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and reach-in cooler shelves.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[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. 0 ppm .
[35A-02-7] Live, small flying insects found Observed 18-20 small flying insects by the dish area . Observed 3 small flying insects at the kitchen area . Not landing at any food contact surfaces.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above of pasta and cooked chicken at the walk-in cooler .
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mozzarella cheese prepared 9-20 Empanadas chicken prepped 9-14 Taco meat prepared 10-4
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese prepared 9-20 Empanadas chicken prepped 9-14 Taco meat prepared 10-4
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened 2 days ago No label .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand sink kitchen area . Employee hand sink back area by the dishwasher.
[31B-03-4] No soap provided at handwash sink. At the employee hand sink kitchen area .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Pico and boiled eggs prepared Saturday 10-11 no label .

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-51-4] Building components, attachments or fixtures in poor repair. Ceiling tile to the left of hood system is falling. Ceiling tile missing above dish hallway
[36-22-4] Floor area(s) covered with standing water. Under bar. In dish area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substances
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Operator moved
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath triple sink
[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. 0ppm behind bar and at main dish area
[03A-02-5] Heavy cream, sliced cheese, blue cheese crumbles, butter, Brie, shredded cheese, ranch, blue cheese dressing, slaw, wings, cream cheese all 47°F+ SEE STOP SALE
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machine has an accumulation of mold like substance.
[11-26-1] 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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. External bar. Main bar.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Blocked down bathroom hallway to rear door

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-51-4] Building components, attachments or fixtures in poor repair. Ceiling tile to the left of hood system is falling. Ceiling tile missing above dish hallway
[36-22-4] Floor area(s) covered with standing water. Under bar. In dish area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substances
[25-05-4] Single-service articles improperly stored. Case of Togo containers stored on the floor in kitchen near bar door
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Operator moved
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath triple sink
[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. 0ppm behind bar and at main dish area
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2025
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler wings (46F - Cold Holding); cream cheese (47F - Cold Holding); sofrito (47F - Cold Holding); butter (47F - Cold Holding); shredded cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); raw beef (45F - Cold Holding)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machine has an accumulation of mold like substance.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna and hangover burger. Operator marked all menus
[11-26-1] 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.
[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. Bartender only employee to provide trading certificate
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided signage
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. External bar. Main bar.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Blocked down bathroom hallway to rear door

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Make table bottom hands .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door .
[36-24-5] Hole in or other damage to wall. Hole at the wall behind the dishwasher.
[36-62-4] Light not functioning. One out by the hoods.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler .
[25-05-4] Single-service articles improperly stored. To go container stored on floor storage area by the walk-in cooler .
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. unwashed avocados with open to use avocado at the same container make table top . Unwashed vegetable stored on top of brisket at the walk-in cooler .
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the prep table kitchen area .
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects at the kitchen area not landing to any food . Next announcement visit per supervisor Randy Hicks .
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef burgers stored on top of raw shrimp and raw tuna at the reach-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1calslow (44.1F - Cold Holding); steamed mushroom (45F - Cold Holding); butter (48F - Cold Holding); cooked onion (45F - Cold Holding). Bottom of make table #1; raw burger (49F - Cold Holding); raw chicken (47F - Cold Holding); mahi fish (51F - Cold Holding); pasta (50F - Cold Holding).
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+++++ Second ppm was 50 .
[22-31-4] Non-pitting surface rust on food-contact equipment. Walk-in cooler .