SHARON'S HOMESTYLE COOKIN

Name: SHARON'S HOMESTYLE COOKIN
Address: 5667 S. ORANGE AVE, ORLANDO, FL, 32809, US
Rating: 52.2

5667 S. ORANGE AVE, ORLANDO, FL 32809

License #5813746

🍽️ American ℹ️

52.2 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 20 findings · 9 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SHARON'S HOMESTYLE COOKIN in ORLANDO currently holds an InspectFL Health Score of 52.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 73 total violations — 19 critical, 8 major, 46 minor.

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The latest inspection on May 5, 2026 shows 20 observation rows: 9 critical, 1 major, and 10 minor.

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Inspector notes

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SHARON'S HOMESTYLE COOKIN 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on top of prep tables.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go trays held above cook line.
[41-07-4] Container of medicine improperly stored. Medicine on the shelf next to seasonings.
[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. Dish person loads and unloads machine without handwashing.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used in bowl with lettuce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over deli meats.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55F on counter of cook line. Management states just placed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (48F - Cold Holding) management states in cooler for 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding) management states in cooler for 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (110F - Hot Holding) management states was throwing it out. black eyed peas (106F - Hot Holding) less than 4 hours, took to reheat. chili (114F - Hot Holding)
[41-10-4] Toxic substance/chemical improperly stored. Dawn under table next to substitute butter.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
[14-01-5] Bowl or other container with no handle used to dispense food. In potatoes and cucumber containers. Operator immediately removed
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep table
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On ice machine. Operator immediately removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee Helmet, eye glasses, bag above prep table . Operator immediately removed
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In Between prep tables.
[10-20-4] In-use tongs stored on equipment door handle between uses. On frier . Operator immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - air filters on ice machine - gaskets in prep cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over deli meat in cooler. Operator immediately removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Corn beef hash deli meats, hot dogs 50F-54F cold holding in prep cooler less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery. Advised not to store items above fill line in pan.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans, corn, greens 104-119F - Hot Holding in steam table less than 4hrs per operator. Operator immediately reheated all to 165F-187F
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator is serving eggs and steak to order. No consumer advisory on site. Operator immediately wrote on board as temporary solution.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks at expo on the counter next utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on counter next to utensils.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks and dish washer
[10-20-4] In-use tongs stored on equipment door handle between uses. Handle of flat top
[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. Cup in flour
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand Wash only
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On the counter next to slicer and on the cook line.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned dirty dishes and proceeded to box cornbread in a Togo box without hand washing.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs held on the counter for use . Placed in the make table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; roast beef (45F - Cold Holding); ham (52F - Cold Holding). Less than 4 hours on the line. Stacked above cold line
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black eyed peas (101F - Hot Holding); corn (120F - Hot Holding). Less than 4 hours on the flat top. Manager states that product is held and then reheated as needed. Recommend utilizing time as a public health control for these items and procedures
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filed black bucket at hand sink.