KREMBO

Name: KREMBO
Address: 8015 TURKEY LAKE RD STE 200, ORLANDO, FL, 32819, US
Rating: 75.4

8015 TURKEY LAKE RD STE 200, ORLANDO, FL 32819

License #5812949

🍦 Dessert/Ice Cream ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KREMBO in ORLANDO currently holds an InspectFL Health Score of 75.4 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 23, 2026. Across those visits, inspectors documented 39 total violations — 11 critical, 8 major, 20 minor.

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.

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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 23, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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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: 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. Employee jacket on shelves where to go containers are located Employee phone on prep table , operator removed
[08B-38-4] Food stored on floor. Buckets of rice stored in dry storage
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-10-4] Toxic substance/chemical improperly stored. Chlorine wipes stored next to dry storage items, operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle open on prep table
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees with long hair , no hair restraints
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plans have three compartment sink , next to mop sink establishment currently has dish machine next to prep sink and mop sink, no three compartment sink and need to update their plans. They also have added several reach in coolers in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar by prep table not labeled

Disposition: Warning Issued
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Coffee frother located on bar area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Black and clear lids and bowls not correctly stored located in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon stored in sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle next to prep table. Rubbing Alcohol next to silver wear. Gel sanitizer stored next to seasoning on prep shelf.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat cheese in reach in cooler. Raw salmon over ready to eat Alfredo sauce in reach in cooler .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Red Bull stored on shelf not labeled or separated.
[29-34-4] Mop sink Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic mayo prepared in kitchen. Cheese cake located in front counter dessert case.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Used for cooked eggplant located in reach in cooler.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on the floor in dry storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (48F - Cooling) butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding)
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Handles of food contact surface not facing same direction.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour located in the dry storage area. Brown powder substance in dry storage.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (48F - Cooling) full container with lid
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday cooked pasta (48F - Cooling)
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-38-4] Food stored on floor. Oil containers on floor in dry storage area.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Rubbing alcohol being used to polish silver wear.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice behind counter.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastry on front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding) per operator less than 4 hours , operator moved to quick chill pound butter (45F - Cold Holding); cream cheese (50F - Cold Holding)
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green and brown cutting boards located on prep table in kitchen.
[14-13-4] Food-contact surface not smooth and easily cleanable. Pizza trays located next to back prep area in the kitchen.

Community reaction

What do locals think?

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Community pulse