THE DRAKE KITCHEN & BAR

Name: THE DRAKE KITCHEN & BAR
Address: 355 N ROSALIND AVE STE 1, ORLANDO, FL, 32801, US
Rating: 45.8

355 N ROSALIND AVE STE 1, ORLANDO, FL 32801

License #5815937

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

45.8 Grade F / 100

Failing Health Score

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Quick take

THE DRAKE KITCHEN & BAR in ORLANDO currently holds an InspectFL Health Score of 45.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 46 total violations — 16 critical, 18 major, 12 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

October 24, 2025

The latest inspection on May 26, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 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.

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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: Call Back - Complied
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Ground beef over raw beef in prep cooler . -Ground beef over raw beef and pork in grill drawer cooler .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. in chest freezer at pizza station
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time plan but its incomplete. Operator needs to add raw shell eggs and fries to time plan
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster mix dated 3/16 in bakery cooler. Per operator it was made 5/16.
[29-08-4] Cold water faucet at triple sink is stripped ( time extended -Cold water faucet at hand sink at bar isnt working ( complied)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Veggie stock 101F hot holding on stove less than 4hrs per operator. Advised to reheat to 165F for temperature recovery

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. At bar. Operator replaced
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator replenished
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked potatoes in reach in cooler. Operator removed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time plan but its incomplete. Operator needs to add raw shell eggs and fries to time plan
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. in chest freezer at pizza station
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Ground beef over raw beef in prep cooler . -Ground beef over raw beef and pork in grill drawer cooler .
[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. At bar. Tested multiple times and primed sanitizer multiple times. Reading 00ppm chlorine
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Carrot ketchup dated 5/5 - mushroom ketchup 5/8 - lobster mix dated 5/11 -Lobster mix 5-4 - olive mix made with fresh garlic dated 5/10 - Mango salsa dated 4/18 -Pop jam 5/5 -Beef fat 3/12 -truffle butter, 5/5 -butter 5/5
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Veggie stock 101F hot holding on stove less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster mix dated 3/16 in bakery cooler. Per operator it was made 5/16.
[29-08-4] Plumbing system in disrepair. -Cold water faucet at triple sink is stripped -Cold water faucet at hand sink at bar isnt working
[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.

Disposition: Warning Issued
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in display case reading 39 when ambient temperature was 46F
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
[52-01-4] Identity of food or food product misrepresented. Establishment is offering Gulf Coast shrimp. Checked distribution website and the shrimp is coming from various places other than the Gulf of America
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils of water at 91F. Operator discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket on line was less than 150. Operator immediately discarded and refilled. Tested again at quat 300ppm
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over french toast mix. Operator immediately removed
[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. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items (corrected on site) -In Display case less than 4hrs per operator. ; provolone, cheese (54-56F - Cold Holding).. Operator immediately removed to other cooler for temperature recovery.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corvina and snapper used for ceviche is served undercooked. Cold smoke salmon is served undercooked
[08B-36-4] Food stored in a location that is exposed to splash/dust. -Containers of spices and plates under soap and paper towel dispenser. Operator immediately removed
[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.

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