THE LANDINGS AT GENTRY PARK

Name: THE LANDINGS AT GENTRY PARK
Address: 3191 CENTER POINTE DR, ORLANDO, FL, 32825, US
Rating: 33.8

3191 CENTER POINTE DR, ORLANDO, FL 32825

License #5815725

🍽️ American ℹ️

33.8 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE LANDINGS AT GENTRY PARK in ORLANDO currently holds an InspectFL Health Score of 33.8 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 September 18, 2026. Across those visits, inspectors documented 62 total violations — 15 critical, 14 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 12, 2024

The latest inspection on September 18, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE LANDINGS AT GENTRY PARK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Inspector used her high temp strips to check machine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Mold like substance or water stain .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank located by soda machine .
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on sink located in server 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 . Butter kept in time control with no time. Per chef was taken out at 12:00
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable go dispense pepper towels on handsink
[35A-02-8] Live, small flying insects found. 1live small flying insect on top of powder sugar bags.
[41-10-4] Toxic substance/chemical improperly stored. Blue cleaner bottle spilling over clean glasses . Inspector ask chef to removed bottle and clean items . Chef 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 drinks stored on shelves over cook line Employee coffee stored over rack with clean glasses on the dish area.Removed

Disposition: Warning Issued
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks located in servers station
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board on make table
[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
[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
[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
[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
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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
[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
[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