EL PALACIO BUFFET

Name: EL PALACIO BUFFET
Address: 7403 S ORANGE BLOSSOM TRL, ORLANDO, FL, 32809, US
Rating: 0

7403 S ORANGE BLOSSOM TRL, ORLANDO, FL 32809

License #5806980

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 27 findings · 5 critical

Complaint Full (follow-up)

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Minor

Usually lower-risk context.

Quick take

EL PALACIO BUFFET 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 27 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 455 total violations — 84 critical, 45 major, 326 minor.

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The latest inspection on October 7, 2026 shows 27 observation rows: 5 critical, 2 major, and 20 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

455

Coverage note

Inspector notes linked where available

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DBPR

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EL PALACIO BUFFET 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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken in single door reach in cooler across from fryer on cooks line
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Cracked lexons on clean item shelf
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Under prep shelf next to oven
[32-05-4] Bathroom facility in disrepair. Faucet closet to door in mens restroom Middle stall out of order in womans restroom
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
[36-73-4] Floor soiled/has accumulation of debris. Kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Fresh herbs in prep kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Sandwich top reach in cooler by three comp sink -meat slicer by prep sink
[08B-12-5] Stored food not covered. -Double door reach in cooler in prep area - walk in coolers
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bin with sugar
[29-34-4] Vacuum breaker missing at hose bibb - by dry storage area - by hand sink by ice machines
[41-10-4] Toxic substance/chemical improperly stored. On Pepe table in kitchen across from fryers
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-17-4] Spray bottle containing toxic substance not labeled. Several bottles on chemical shelf by back door
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front area
[14-69-4] Ice buildup in reach-in freezer across from dish machine
[03A-02-5] 43F , fish 42 refried beans 41, ribs 43, Pork 56F in walking cooler overnight, beef 59F in main walk in cooler overnight per operator. Pork 56F in walking cooler overnight, beef 59F in main walk in cooler overnight per operator.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage shelf
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of fryer -Interior of under counter reach in cooler across from wok station in kitchen - slicer by prep sink - can opener in prep area - meat grinder in storage area - interior of ice machine
[29-11-4] Water leaking from faucet at the sprayer by dish machine
[36-22-4] Floor area(s) covered with standing water. Kitchen
[14-15-4] Nonfood-grade drill with mixing attachment used for prep by dry storage area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood in kitchen -Gaskets in under counter reach in cooler in kitchen across from wok station -Sandwich top reach in cooler by three comp sink - exterior of ingredient bins

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken in single door reach in cooler across from fryer on cooks line
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Cracked lexons on clean item shelf
[14-69-4] Ice buildup in reach-in freezer across from dish machine
[29-11-4] Water leaking from faucet at the sprayer by dish machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front area
[36-22-4] Floor area(s) covered with standing water. Kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage shelf
[41-10-4] Toxic substance/chemical improperly stored. On Pepe table in kitchen across from fryers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Fresh herbs in prep kitchen
[08B-12-5] Stored food not covered. -Double door reach in cooler in prep area - walk in coolers
[14-15-4] Nonfood-grade drill with mixing attachment used for prep by dry storage area
[29-34-4] Vacuum breaker missing at hose bibb - by dry storage area - by hand sink by ice machines
[32-05-4] Bathroom facility in disrepair. Faucet closet to door in mens restroom Middle stall out of order in womans restroom
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Sandwich top reach in cooler by three comp sink -meat slicer by prep sink
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Under prep shelf next to oven
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood in kitchen -Gaskets in under counter reach in cooler in kitchen across from wok station -Sandwich top reach in cooler by three comp sink - exterior of ingredient bins
[41-17-4] Spray bottle containing toxic substance not labeled. Several bottles on chemical shelf by back door
[36-73-4] Floor soiled/has accumulation of debris. Kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of fryer -Interior of under counter reach in cooler across from wok station in kitchen - slicer by prep sink - can opener in prep area - meat grinder in storage area - interior of ice machine
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bin with sugar
[03A-02-5] 43F , fish 42 refried beans 41, ribs 43, Pork 56F in walking cooler overnight, beef 59F in main walk in cooler overnight per operator. Pork 56F in walking cooler overnight, beef 59F in main walk in cooler overnight per operator.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken in single door reach in cooler across from fryer on cooks line
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box soup (115F - Hot Holding); seafood medley soup (120F - Hot Holding); fish (119F - Hot Holding); cooked yucca (109F - Hot Holding); pumpkin (113F - Hot Holding); yams (110F - Hot Holding); beef (119F - Cold Holding) Less than four hours Placed on stove to reheat
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bin with sugar
[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 ground beef over ice cream in single door reach in freezer across from oven in kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep area 84F
[14-11-5] Equipment in poor repair. Cracked lexons on clean item shelf
[14-69-4] Ice buildup in reach-in freezer across from dish machine
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Under prep shelf next to oven
[24-19-4] Food-contact surface of bowls provided for customers at buffet not properly protected.
[29-11-4] Water leaking from faucet at the sprayer by dish machine
[31B-03-4] No soap provided at handwash sink. -At wok station - prep table with rice warmers
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front area
[36-22-4] Floor area(s) covered with standing water. Kitchen
[36-73-4] Floor soiled/has accumulation of debris. Kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
[41-10-4] Toxic substance/chemical improperly stored. On Pepe table in kitchen across from fryers
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Fresh herbs in prep kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Sandwich top reach in cooler by three comp sink -meat slicer by prep sink
[08B-12-5] Stored food not covered. -Double door reach in cooler in prep area - walk in coolers
[14-15-4] Nonfood-grade drill with mixing attachment used for prep by dry storage area
[29-34-4] Vacuum breaker missing at hose bibb - by dry storage area - by hand sink by ice machines
[41-17-4] Spray bottle containing toxic substance not labeled. Several bottles on chemical shelf by back door
[32-05-4] Bathroom facility in disrepair. Faucet closet to door in mens restroom Middle stall out of order in womans restroom
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Small walk in cooler closest to storage room Cooked tripe dated 9/22 Mondongo dated 9/22
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood in kitchen -Gaskets in under counter reach in cooler in kitchen across from wok station -Sandwich top reach in cooler by three comp sink - exterior of ingredient bins
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of fryer -Interior of under counter reach in cooler across from wok station in kitchen - slicer by prep sink - can opener in prep area - meat grinder in storage area - interior of ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Sugar ingredient bin
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Plantain bucket in kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (64 - Cold Holding) in sandwich top reach in cooler across from wok station in kitchen Less than 4 hours per manager Placed in reach in cooler for temperature recovery Walk in cooler cooked goat (51F - Cold Holding); raw chicken (50F - Cold Holding); cooked beef (50F - Cold Holding); Less four hours per manager and someone is working on coolers during inspection
[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. Rice ingredient bin
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Back storage area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage shelf
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over cooked pork in sandwich top reach in cooler across from wok station in kitchen - raw eggs overcooked pasta in single door reach in cooler across from fryer in kitchen
[28-13-6] Raw sewage on ground of establishment. Under wok station Drain next to wok station.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Back walk-in cooler area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near dish washer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white and yellow cutting boards.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of microwave.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal cup held next on shelf next to butter and chilli sauce located on the cook line. Staff removed cup.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[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. Potato bread pudding located at the buffet. . Handle of spoon in rice at buffet.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station.
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer Gaskets on reach in cooler located on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Located on the cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Poured out solution. Tested off the chart.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin. Staff labeled.
[41-10-4] Toxic substance/chemical improperly stored. Bleach on the counter next to rice pot. Management removed.
[31B-03-4] No soap provided at handwash sink. Sink located near dish.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance. Management states food coloring.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Back walk-in cooler area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near dish washer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white and yellow cutting boards.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of microwave.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal cup held next on shelf next to butter and chilli sauce located on the cook line. Staff removed cup.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[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. Potato bread pudding located at the buffet. . Handle of spoon in rice at buffet.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station.
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer Gaskets on reach in cooler located on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Located on the cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Poured out solution. Tested off the chart.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin. Staff labeled.
[03A-02-5] Cooler at 56F fluctuations from 46F. No ambient thermometer on the inside of cooler. Cut melons at 56F. Management states from today
[41-10-4] Toxic substance/chemical improperly stored. Bleach on the counter next to rice pot. Management removed.
[31B-03-4] No soap provided at handwash sink. Sink located near dish.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance. Management states food coloring.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Back walk-in cooler area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near dish washer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white and yellow cutting boards.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of microwave.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal cup held next on shelf next to butter and chilli sauce located on the cook line. Staff removed cup.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[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. Potato bread pudding located at the buffet. . Handle of spoon in rice at buffet.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station.
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer Gaskets on reach in cooler located on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Located on the cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Poured out solution. Tested off the chart.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin. Staff labeled.
[01B-07-4] Food with mold-like growth. See stop sale. Moldy tomatoes and bell peppers stored in 5 gallon buckets . Management states its for sauce.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef (48F - Cold Holding) from yesterday rice noodles (47F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding), rice noodles (47F - Cold Holding). cut lettuce (53F - Cold Holding); krab (67F - Cold Holding); Swiss cheese (50F - Cold Holding) less than an hour moved to cooler. Ambient air 56F. cut cabbage (62F - Cold Holding) stored in produce cooler received 4 hours ago. Placed in another unit to rapid cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; Pig feet soup (112F - Hot Holding). vegetable soup (112F - Hot Holding); Less than 4 hours. Management took to reheat.
[41-10-4] Toxic substance/chemical improperly stored. Bleach on the counter next to rice pot. Management removed.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink located on dish wall near oven. Pipe not connected.
[31B-03-4] No soap provided at handwash sink. Sink located near dish.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Red substance. Management states food coloring.

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes throughout establishment of back prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses on shelf next to equipment on the cook line and prep area.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table, rusted and broken
[36-73-4] Floor soiled/has accumulation of debris. Throughout cook line
[36-17-5] Floor tiles missing and/or in disrepair. Back area over walk in coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Near wok
[08B-12-5] Stored food not covered. Beef fat
[01B-07-4] Food with mold-like growth. See stop sale. Rice in walk in cooler.
[35A-02-7] Live, small flying insects found 50 Larvae in prep area of meat slicer 4 small flying insects near meat slicer 50 larvae near produce located in front of walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in walk-in cooler- not all products commercially packaged. Chicken over pork.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live under make table on the cook line. 5 under reach in cooler across from dish area 4 under dish area 2 cook line next to stove 2 under prep table across from oven 3 under hand sink 7 prep area behind large ingredients bin 4 behind meat slicer
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Buffet items marked for 2pm discarded
[41-10-4] Toxic substance/chemical improperly stored. Paint and cleaning products stored on the shelf next to sugar and soy sauce.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in front of walk in cooler. Manager removed cart.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezers throughout kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ice machine, cardboard
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen, small holes
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[29-18-4] Drain cover(s) missing. Next to walk in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse under counter prep table. Manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans in storage at dish
[14-11-5] Equipment in poor repair. Fry baskets, broken parts. Gasket on chest freezer
[36-73-4] Floor soiled/has accumulation of debris. Area near hand sink next to walk in coolers.
[36-17-5] Floor tiles missing and/or in disrepair. Ware washing area
[08B-38-4] Food stored on floor. Chicken in walk in cooler. Manager picked it up
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Cooked whole banana with stickers on them .
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under counter in dish
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Drain located next to mop sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over crab cakes. Manager moved beef
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding). Less than 4 hours out of cooler. Placed in cooler to cool
[22-31-4] Non-pitting surface rust on food-contact equipment. Reach in cooler

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezers throughout kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over ice machine, cardboard
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen, small holes
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[35A-03-4] Dead roaches on premises. 6 dead on floor. 4 behind hot box located at exit to kitchen. Staff cleaned up .
[29-18-4] Drain cover(s) missing. Next to walk in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse under counter prep table. Manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans in storage at dish
[14-11-5] Equipment in poor repair. Fry baskets, broken parts. Gasket on chest freezer
[36-73-4] Floor soiled/has accumulation of debris. Area near hand sink next to walk in coolers.
[36-17-5] Floor tiles missing and/or in disrepair. Ware washing area
[08B-38-4] Food stored on floor. Chicken in walk in cooler. Manager picked it up
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Cooked whole banana with stickers on them .
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under counter in dish
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Drain located next to mop sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over crab cakes. Manager moved beef
[35A-05-4] Roach activity present as evidenced by live roaches found. 4 live under prep tables
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding). Less than 4 hours out of cooler. Placed in cooler to cool
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Faucet broken off at hand sink next to walk in cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment. Reach in cooler

Disposition: Emergency order recommended
[36-36-4] Ceiling tile missing. Multiple ceiling tiles out of place
[35A-03-4] 1 dead roach on floor next to prep table thats next to big black oven. Operator immediately discarded
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on prep tables and shelf above prep tables. Operator immediately removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on green cutting board. Operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers/prep persons wearing watches
[14-11-5] Equipment in poor repair. -Gasket torn in chest freezer. And in freezer across stove - clear door cooler in back area ambient temperature 57F Reach in cooler on cook line across from wok. Ambient temperature 48F. Reach in cooler prep cooler ambient temperature 75F
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in kitchen floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves in bakery walk in cooler -Top of shelf of prep table on cook line - Top of shelf at double sink near bag in a box soda -Gasket dirty in middle prep cooler across wok -Sides of fryers -Shelf under prep table next to cooler
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. over wings prep table cooler. Operator immediately removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of ready to eat sauces in walk in cooler.
[29-03-4] Water draining onto floor surface. Dish machine drain overlflowing onto floor in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over garlic in prep cooler. Operator immediately removed -Raw beef over onions and other ready to eat vegetables in cooler. Operator immediately removed .
[35A-05-4] 1 live roach on back of cooler next to stove. Operator immediately killed, cleaned and discarded. 1 live roach on floor in front of dishwasher . Operator immediately killed and discarded. 1 live roach on wall by bulk seasoning containers . Operator immediately killed and discarded 1 live roach under table next to bag in a box soda 2 live roaches on floor under clear cooler in back 1 live roach on wall in enrtybway to back storage area Total 7 live roaches
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Advised to remove gloves and wash hands
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[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: Emergency order recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves in bakery walk in cooler -Top of shelf of prep table on cook line - Top of shelf at double sink near bag in a box soda -Gasket dirty in middle prep cooler across wok -Sides of fryers -Shelf under prep table next to cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on green cutting board. Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Advised to remove gloves and wash hands
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers/prep persons wearing watches
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on prep tables and shelf above prep tables. Operator immediately removed
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. over wings prep table cooler. Operator immediately removed
[36-36-4] Ceiling tile missing. Multiple ceiling tiles out of place
[35A-03-4] 1 dead roach on floor next to prep table thats next to big black oven. Operator immediately discarded
[14-11-5] Equipment in poor repair. -Gasket torn in chest freezer. And in freezer across stove - clear door cooler in back area ambient temperature 57F Reach in cooler on cook line across from wok. Ambient temperature 48F. Reach in cooler prep cooler ambient temperature 75F
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in kitchen floor
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of ready to eat sauces in walk in cooler.
[29-03-4] Water draining onto floor surface. Dish machine drain overlflowing onto floor in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over garlic in prep cooler. Operator immediately removed -Raw beef over onions and other ready to eat vegetables in cooler. Operator immediately removed .
[35A-05-4] 1 live roach on back of cooler next to stove. Operator immediately killed, cleaned and discarded. 1 live roach on floor in front of dishwasher . Operator immediately killed and discarded. 1 live roach on wall by bulk seasoning containers . Operator immediately killed and discarded 1 live roach under table next to bag in a box soda 2 live roaches on floor under clear cooler in back 1 live roach on wall in enrtybway to back storage area Total 7 live roaches
[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: Emergency order recommended
[36-36-4] Ceiling tile missing. Multiple ceiling tiles out of place
[32-12-6] Covered waste receptacle not provided in womens bathroom. In womens bathroom and employee bathroom
[35A-03-4] Dead roaches on premises. -3 dead roaches on floor at bag in a box soda -12 dead roaches behind stove -3 dead roaches behind cooler next to stove -1 dead roach under big black oven -17 dead roaches in interior rim of chest freezer in back storage area. Operator immediately cleaned and discarded -1 dead roach behind cooler across stove -4 dead roaches on floor where bulk seasonings are stored Total 41 dead roaches
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on prep tables and shelf above prep tables. Operator immediately removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on green cutting board. Operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers/prep persons wearing watches
[14-11-5] Equipment in poor repair. -Gasket torn in chest freezer. And in freezer across stove - clear door cooler in back area ambient temperature 57F Reach in cooler on cook line across from wok. Ambient temperature 48F. Reach in cooler prep cooler ambient temperature 75F
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles in kitchen floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves in bakery walk in cooler -Top of shelf of prep table on cook line - Top of shelf at double sink near bag in a box soda -Gasket dirty in middle prep cooler across wok -Sides of fryers -Shelf under prep table next to cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of small prep cooler -bottom interior Back clear door cooler by container of seasonings -interior rim of chest freezer
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. over wings prep table cooler. Operator immediately removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of ready to eat sauces in walk in cooler.
[29-03-4] Water draining onto floor surface. Dish machine drain overlflowing onto floor in kitchen
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine 3 times. At chlorine 00ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over garlic in prep cooler. Operator immediately removed -Raw beef over onions and other ready to eat vegetables in cooler. Operator immediately removed .
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches behind cooler next to stove 3 live roaches at wall and floor behind bag in a box soda . 1 live roach under big black oven 1 live roach interior rim of chest freezer in back storage area 1 live roach on wall behind triple sink, 1 live roach on hand sink next to triple sink 1 live roach on floor where bulk seasonings are stored 1 live roach on exterior of dish Machine Total 14 live roaches
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Advised to remove gloves and wash hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Guava cubes, Shredded cheese, Milk dressing, garlic dressing , Cooked carrots, Cut tomatoes, Krab Pico, Pudding, Egg whites ,Ranch. Ceaser dressing. 45F- 57F cold holding In Back clear door cooler by container of seasonings. All overnight per operator . Operator immediately discarded all items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Guava cubes, Shredded cheese, Milk dressing, garlic dressing , Cooked carrots, Cut tomatoes, Krab Pico, Pudding, Egg whites ,Ranch. Ceaser dressing. 45F- 57F cold holding In Back clear door cooler by container of seasonings. All overnight per operator . Operator immediately discarded all items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork, plantains, egg, hot dogs, pork feet, 105F-123F hot holding in hot box less than 4hrs per operator. Advised to move to either cooler or other hot holding unit for temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31B-03-4] No soap provided at handwash sink. At entrance to kitchen.
[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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machines.
[36-03-4] Cove molding at floor/wall juncture broken/missing. On cook line
[14-11-5] Equipment in poor repair. Lower cooler on cook line. Gasket on reach in cooler. Reach in cooler Exposed insulation Chest freezer broken lid
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in coolers Shelves and walls.
[16-46-4] Old labels stuck to food containers after cleaning. On plastic containers.
[08B-12-5] Stored food not covered. Multiple foods in walk-in cooler. Chicken, pork, beef.
[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 establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cooked pork skins in walk-in cooler. Management threw out pork.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut watermelon and chicken in walk-in cooler. Management add date to chicken and discarded cut melons.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. New Rice added to the top of the items on time control .
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Chart only has marking for 10am. Management added time mark. Educated management on proper procedures for time control utilization.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice added to the top of items on buffet line. Manager states buffet line is on time control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pig feet (chicken soup (119F - Hot Holding); yuca (119F - Hot Holding). Less than 4 hours in heating cabinets. Staff took to reheat.
[41-17-4] bottle containing toxic substance not labeled. Blue substance on counter next to soda fountain located at the bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler
[31B-03-4] No soap provided at handwash sink. Next to walk in cooler

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in bulk flour.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[35A-03-4] Dead roaches on premises. 14 dead roaches inside non operating make table. Operator cleaned up roaches. Next unannounced inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags on shelf with single serve aluminum pans.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
[14-11-5] Equipment in poor repair. Gasket torn completely hanging off reach in cooler in front of cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Walking cooler area top and bottom has gap.
[36-22-4] Floor area(s) covered with standing water. In front of three compartment sink.
[36-24-5] Hole in or other damage to wall. Behind dish machine.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door cooler on cook line.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Middle walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all bulk containers soiled with old food debris.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in cooler.operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in cooler on cook line and reach in freezer on cook line old food debris.
[25-05-4] Single-service articles improperly stored. Flat ware on floor at front counter.
[08B-12-5] Stored food not covered. Food in several coolers uncovered.
[33-31-5] Unnecessary items/unused equipment on the premises. Glass door cooler and small make table cooler in back of kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking at hand sink at kitchen entrance.
[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. Tested at O ppm through 2 cycles. Operator changed out sanitizer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef, chicken, rice, soup,sausage and pig feet. Temperature range between 119F and 125F in warmer 1 hour per operator. Food was turned to higher setting.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink near ice machines block by boxes. Sinkin ware wash area dipper inside sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Coffee dumped in sink at front counter and coffee cups being rinsed in sink.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher at kitchen entrance.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Inside all walk in coolers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on both clean storage racks.
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle hand sink in dish area.
[14-38-4] Food storage container/container lid cracked or broken. Lid on bulk sugar.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in small walk in pastry cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink next to 3 compartment sink old food debris. Outside of black 3 door oven ,old food debris. Lids on alll bulk containers.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in cooler on cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Forks,spoons and knives at server stations.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink on cook line slow draining.
[08B-12-5] Stored food not covered. Several containers in all coolers , walk on and reach.
[32-23-4] Toilet/urinal not flushing/functioning properly. One urinal covered with trash bag out of order.
[33-31-5] Unnecessary items/unused equipment on the premises. Meat cutting machine on table next to 3 compartment sink. Stand up,reach in cooler in back of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Warewash area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 small roaches under unused meat cutting machine. Operator killed and cleaned area next day follow inspection per supervisor on duty.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 pans of cooked beef 48F-52F in cooler overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 pans cooked beef stew and 1 pan of cooked shredded beef in cooler overnight per operator temperature range 48F-52F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Ink on front line and cook line.
[31B-03-4] No soap provided at handwash sink. Sink on front line and 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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment door handles old food debris. Outside of all cooking equipment old food debris and grease build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and bags on shelf with food.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment.
[10-08-5] Ice scoop handle in contact with ice.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler and walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all cooking equipment old food debris and grease build up. Fryers stoves ovens and coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
[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. Provided operator with form.
[31A-09-4] Handwash sink not accessible for employee use at all times. In ice machine area. Items in sinks in kitchen.
[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.