ESCOBAR KITCHEN

Name: ESCOBAR KITCHEN
Address: 13769 S JOHN YOUNG PKWY UNIT D, ORLANDO, FL, 32837, US
Rating: 77.5

13769 S JOHN YOUNG PKWY UNIT D, ORLANDO, FL 32837

License #5810542

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ESCOBAR KITCHEN in ORLANDO currently holds an InspectFL Health Score of 77.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, DBPR recorded 22 total findings; InspectFL has imported detailed violation rows for 19 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.

Read latest inspection ↓ Open 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 April 9, 2026 included 2 critical violations, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

See the place, then share or verify

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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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of cream cheese at reach in cooler in kitchen Raw shell eggs stored over peeled and cut sweet plantains in walk in cooler Raw shrimp stored over sauces at walk in cooler
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Facility is using triple sink
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Asparagus and cut jalapeños stored in containers lined with paper towels
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Only some menus had identifiers for raw items,operator marked all of the menus
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar by ice machine
[31B-03-4] No soap provided at handwash sink. Hand washing sink by triple sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen tuna and fish cakes thawing in container filled with water. Operator turned on cold water to continuously run on items
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand washing sink by triple sink

Community reaction

What do locals think?

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

Community pulse