MR QUICK RESTURANT

Name: MR QUICK RESTURANT
Address: 5615 W COLONIAL DR, ORLANDO, FL, 32808, US
Rating: 63.5

5615 W COLONIAL DR, ORLANDO, FL 32808

License #5802145

63.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MR QUICK RESTURANT in ORLANDO currently holds an InspectFL Health Score of 63.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, DBPR recorded 60 total findings; InspectFL has detailed violation rows for 54 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 27, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above burner stove is soiled with dust
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles I front of dish washer machine is crack or broken
[14-24-4] Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Backsplash is soiled
[36-73-4] Floor soiled/has accumulation of debris. Floor underneath cooking equipment is soiled
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs with gloves and did not take off gloves and washed after cracking eggs. Employee is reeducated to wash hands after cracking raw eggs
[36-24-5] Hole in or other damage to wall. In second door entry

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Near exit from kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched dirty dish towel and proceeded to make food. Educated staff and he washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon with fat in drawer less than 4 hours. cheese (80F - Cold Holding);. Placed on ice to bring down temperature. lasagna (47F - Cold Holding)
[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. Scoop in sugar bin. Management removed.
[36-17-5] Floor tiles missing and/or in disrepair. Water leaking from dishwasher causing floor tiles to lift.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Around dishwasher
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green beans Tomato soup
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over vegetables
[14-11-5] Equipment in poor repair. Reach in cooler on front counter and dish machine leaking water. Gaskets torn on reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cooler gaskets at front service counter, and sides of the equipment on cook line. Sides of equipment on cook line. Shelves in cabinets on front counter.
[29-49-6] Standing water in bottom of reach-in-cooler. Staff cleaned
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink near dish. Management filled.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout establishment.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green beans Tomato soup
[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. 0Ppm
[36-22-4] Floor area(s) covered with standing water. Water leaking from dishwasher causing floor tiles to lift.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white board on front counter.
[14-69-4] Ice buildup in reach-in freezer.

Community reaction

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Community pulse