FOUR FLAMINGOS

Name: FOUR FLAMINGOS
Address: 1 GRAND CYPRESS BLVD, ORLANDO, FL, 32836, US
Rating: 52.5

1 GRAND CYPRESS BLVD, ORLANDO, FL 32836

License #5803686

52.5 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FOUR FLAMINGOS in ORLANDO currently holds an InspectFL Health Score of 52.5 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 September 22, 2026. Across those visits, inspectors documented 40 total violations — 13 critical, 13 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on September 22, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

FOUR FLAMINGOS 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: Inspection Completed - No Further Action
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer bucket has minimum strength quat ammonia.
[29-17-4] Waste line missing at soda gun holster. Observed waste line missing at soda gun holster behind the bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled underneath the storage shelves in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked guacamole 45 degrees stored inside reach in cooler less than 4 hours recommend to quick chill product. Checked temperature of sliced tomatoes 45F stored inside reach in cooler drawers.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed five oyster tags not marked with the last date sold, spoke to Chef must mark once oysters are finished.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old dried food debris left on the blade.
[35A-02-8] Live, small flying insects found. Observed three flying insects in the dry storage room recommend to remove all products from the specific area,current professional pest control service can treat the dry storage room. Notify Supervisor on duty next unannounced inspection.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of water over prep area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee restroom
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Parsnip cream 2/6, lemon curd 2/4, empanada 2/13
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on tray under prep table 61f. Advised to use time as a public health control. Butter 47F in 1/9 pan Garlic butter 49F. Discarded at end of night per operator. Pork belly on sheet pan pulled out for a large party 54F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 104F advised to use time as a public health control
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Bacon wrapped tenderloin sealed day before; chicken
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Purple potato 2/11 thawed previous day
[41-17-4] Spray bottle containing toxic substance not labeled.
[27-16-4] Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.