UNRESERVED

Name: UNRESERVED
Address: 14900 CHELONIA PKWY, ORLANDO, FL, 32821, US
Rating: 39.4

14900 CHELONIA PKWY, ORLANDO, FL 32821

License #5814800

39.4 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 14 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

UNRESERVED in ORLANDO currently holds an InspectFL Health Score of 39.4 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 4, 2026. Across those visits, inspectors documented 68 total violations — 20 critical, 15 major, 33 minor.

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Record snapshot

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The latest inspection on May 4, 2026 shows 14 observation rows: 5 critical, 2 major, and 7 minor.

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Inspector notes

Coverage note

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UNRESERVED has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Met Inspection Standards
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored at front of house cooler . Operator discarded it .
[14-09-4] Cutting board has cut marks and is no longer cleanable. All the cutting board at the kitchen.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor at protein Walk-in cooler .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer .
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 88 f at the kitchen. Operator empty the container .
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Operator stated that he cleaned the avocado before cut it but it was still have the sticker which is considered unwashed .
[25-32-4] Reuse of single-service or single-use articles. The prep person used the avocado box to stored the clean avocado after washed it .
[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. Employee was handling unclean dishes then she went to the other side of dish washer to move the clean dishes from the other side .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cooked meatballs and green bees stored under raw burger at the reach-in freezer. Operator switch it .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and smoked salmon stored over shredded cheese at the bottom of make table . Operator switch it .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish and shrimp at the walk-in cooler . Operator switch it
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneezguards at the buffet for fruit -nuts -pastry -smoked salmon and vegetables.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainers stored in employee hand sink kitchen area . Operator removed it .
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[08B-32-4] Food being prepared outside. Garnish being prepped outside at bar
[08B-36-4] Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked lobster in walk-in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)top of make table at cold prep. In unit over 4 hours. pasta (57F - Cold Holding); heavy cream (56F - Cold Holding); butter (48F - Cold Holding) top of make table on hot line, raw salmon (48F - Cold Holding); raw beef (48F - Cold Holding) in cooler drawer on hot line, all items in unit less then 2 hours
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar
[31B-03-4] No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep , Handsink at barista bar