SHARON'S HOMESTYLE COOKIN

Name: SHARON'S HOMESTYLE COOKIN
Address: 5667 S. ORANGE AVE, ORLANDO, FL, 32809, US
Rating: 46.6

5667 S. ORANGE AVE, ORLANDO, FL 32809

License #5813746

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

46.6 Grade F / 100

Failing Health Score

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Quick take

SHARON'S HOMESTYLE COOKIN in ORLANDO currently holds an InspectFL Health Score of 46.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, DBPR recorded 43 total findings; InspectFL has detailed violation rows for 42 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

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

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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: Administrative complaint recommended
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go trays held above cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[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.
[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.
[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.
[41-07-4] Container of medicine improperly stored. Medicine on the shelf next to seasonings.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In Between prep tables.
[14-01-5] Bowl or other container with no handle used to dispense food. In potatoes and cucumber containers. 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
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[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
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over deli meat in cooler. Operator immediately removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On ice machine. Operator immediately removed
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep table
[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/
[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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. On frier . Operator immediately removed
[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

Community reaction

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