THE LANDINGS AT GENTRY PARK

Name: THE LANDINGS AT GENTRY PARK
Address: 3191 CENTER POINTE DR, ORLANDO, FL, 32825, US
Rating: 84.2

3191 CENTER POINTE DR, ORLANDO, FL 32825

License #5815725

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

84.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE LANDINGS AT GENTRY PARK in ORLANDO currently holds an InspectFL Health Score of 84.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 7 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.

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 January 20, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[10-20-4] In-use tongs stored on equipment door handle between uses. Removed
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting Plastic containers in dryer rack , employee placed to re wash.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and water stains on ceiling tiles located on dish area .
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Green bucket stored inside hand sink located at dish area. Removed
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quat sanitizer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 49F Ham 51F both kept in reach in cooler cold holding located across from pizza ovens for 3 hrs . Operator moved to walk in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a watch
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg salad with date marling of 9-14-2025 Tuna salad with date marking of 9-12-2025 operator discardedc
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board on make table
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks located in servers station
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature device to record temperatures on dish machine
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice chute on soda machine located on servers station.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Fruit salad and lettuce , tomato, kept on time with no time marked. Operator discarded at 1:00
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 9-12-2025 Egg salad 9-14-2025
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for lettuce tomato sets and diced fruit . Provided operator with time control
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips for quat sanitizer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 73F, butter 74F , macaroni salad 45F, coleslaw 45F, cooked onions 79F, diced ham 72F, sliced turkey 53F, roast beef 58F, sliced beef 46F , lettuce 70F all kept on cook line for 2 hrs 45 minutes . Operator placed ice under it. Rechecked temperatures between 48F and 58F

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse