UNCLE DIEU'S

Name: UNCLE DIEU'S
Address: 9318 E COLONIAL DR, ORLANDO, FL, 32817, US
Rating: 34

9318 E COLONIAL DR, ORLANDO, FL 32817

License #5856146

34 Grade F / 100

Failing Health Score

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Latest inspection

July 18, 2026 · 8 findings · 1 critical

Routine - Food (emergency-order follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

UNCLE DIEU'S in ORLANDO currently holds an InspectFL Health Score of 34 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on July 18, 2026. Across those visits, DBPR recorded 47 total findings; InspectFL has detailed violation rows for 40 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 July 18, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

⚠️

DBPR ordered this restaurant shut on July 16, 2026

The restaurant was allowed to reopen on July 18, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked .
[29-10-4] Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has back door opened and a side door next to stove also opened .

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on top of small black cooler in cook line 2 live roaches in gaskets on small black cooker 4 live roaches by hand sink 1live roach in top of microwave Total =8 live roaches
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 62F stored for 5hrs on small black cooler Sliced American cheese stored for 5hrs in black cooler with temperature of 50F Sprouts stored on small black cooler for 5hrs with temperature of 60F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sliced cheese in black and silver cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
[31A-09-4] Handwash sink not accessible for employee use at all times. Pans stored in front of hand sink. Hand sink looks like it has not been used in months.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored next soy sauce and stove , removed
[35B-03-4] Outer openings not protected with self-closing doors.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator washed hands on three compartment sink
[29-10-4] Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Spoons, forks, knifes
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 62F stored for 5hrs on small black and silver cooler Sliced American cheese stored for 5hrs in black and silver cooler with temperature of 50F Sprouts stored on small black and silver cooler for 5hrs with temperature of 60F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner touched green onions with bare hands
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked .
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer on small black and silver cooler.

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