MARYLAND FRIED CHICKEN

Name: MARYLAND FRIED CHICKEN
Address: 9710 E COLONIAL DR, ORLANDO, FL, 328174205, US
Rating: 0

9710 E COLONIAL DR, ORLANDO, FL 328174205

License #5800701

🍗 Wings/Chicken ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

November 4, 2025 · 22 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARYLAND FRIED CHICKEN 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 19 times from Florida DBPR, with the most recent inspection on November 4, 2025. Across those visits, inspectors documented 214 total violations — 33 critical, 50 major, 131 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on November 4, 2025 shows 22 observation rows: 3 critical, 4 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

214

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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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MARYLAND FRIED CHICKEN 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By back door
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In kitchen by warming unit
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[28-02-4] Condensation or other drainage not disposed of according to law. Front counter display case condensation dripping into pan over portioned deli salads
[36-03-4] Cove molding at floor/wall juncture broken/missing. By beverage shelf By office By walk in cooler
[29-18-4] Drain cover(s) missing. Under 3 compartment sink
[14-11-5] Equipment in poor repair. Walk in cooler door handle. Using screw driver to open door
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. By hot water heater
[36-73-4] Floor soiled/has accumulation of debris. Throughout
[36-24-5] Hole in or other damage to wall. Over breading station
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave inkitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of flour and salt bins Fan covers in walk in cooler Drip pan to beverage station
[29-08-4] Plumbing system in disrepair. Bottom of hot water heater rusted. Water filling in pan and on floor
[41-07-4] Container of medicine improperly stored. Burn spray over warmer in kitchen
[35A-02-7] Live, small flying insects found. 4 small live flying insects flying around in kitchen area
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator par cooks chicken for 5 minutes and puts in walk in cooler to cool and then cook chicken for guests to 165F Emailed operator non continuous cooking guidelines and form to be filled out and maintained on site along with temperature logs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on bottom of prep table Rusty can opener
[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. New employee needs to sign report
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pre portioned salads in front display case from last Wednesday 6 days

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Debris on floor under fryers .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Hole on wall under three compartment sink
[35A-02-7] Live, small flying insects found 30 small flying insects on wall under three compartment sink 1 small flying insect on white rack located in serving window in between kitchen and front counter 1 small flying insect by fryers 3 small flying insects on box by water heater Total = 35 small flying insects
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad and coleslaw kept in cold casing in front counter for less than 4 hrs with temperature of 56F . Operator placed in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast kept under heating lamp for less than 4 hrs with temperature of 124F Wings kept under heating lamp for less than 4 hrs with temperature of 130F Leg kept under heating lamp for less than 4 hrs with temperature of 131F Ask operator to reheat to 165F
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator already has a warning for trainings .
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap in bathroom .

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Ceiling tile missing office
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled throughout establishment
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding broken at soda boxes
[50-09-4] Current Hotel and Restaurant license not displayed. No license displayed. Verified ownership with owner Dannie Constantine
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Large gap beneath back door
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled kitchen especially under and behind equipment
[33-15-4] Garbage can located outside has no lid or lid open/broken. Dumpster lid broken
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster to post
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents soiled Reach in freezer exterior soiled
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 112-114 per operator held less than 1/2 hour. Operator put chicken in fryer for immediate temperature recovery
[41-10-4] Toxic substance/chemical improperly stored. Chemicals Wd 40 and glass cleaner stored above hot well entrance to kitchen
[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
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of certified food manger certificates
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training for employees
[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. Provided operator with form. Employees signed form during inspection
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Macaroni and potato salad in walk in cooler no date mark

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 30 dead flying insects in one door black stand up freezer by hot water heater and walk in cooler Total of 30 dead flying insects
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle used to scoop flour
[36-36-4] Ceiling tile missing. Ceiling tile missing in office Ceiling tile missing above register
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage next to hood
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents with dust above prep table
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding broken next to soda boxes
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door on bottom of door and side of door
[36-24-5] Hole in or other damage to wall. Hole in wall next to fryers Hole in wall under 3 compartment sink Hole in wall behind poster next to kitchen entrance
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside Microwave
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup up grease Behind fryers and between equipment with grease debris and food debris Lid containers for flour bin with debris
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed on 4/2/24 3 flying insects in office by 3 compartment sink 3 flying insects under prep table next to 3 compartment sink 15 flying insects under 3 compartment sink 3 flying insects over flour container next to 3 compartment sink 10 flying insects over hot water heater by back kitchen exit door 6 flying insects at cook line area Total of 40 flying insects
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Licensed expired on 4/1/23
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw, mac salad and potato salad individually portioned in cooler at front counter, items 46-48f. Product in cooler over night per manager and owner
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw, mac salad and potato salad individually portioned in cooler at front counter, items 46-48f. Product in cooler over night per manager and owner
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing in mop sink located outside
[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 form
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Provide form and employees signed
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand dryer in restroom not working
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not label under register machine next to sauces