Allure Orlando
13 W Pine St, Orlando, FL 32801 · Permanent Food Service · License 5816368
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 7 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Mashed potatoes dated 9/13. Operator discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cooked wings in cooler . Operator removed
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Brisket -Garlic parm -Broccoli -all made on Sunday per operator. Per operator it will be discarded today
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At handsink in kitchen. Operator replaced
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop stored on soiled tray on top of ice machine. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door on prep cooler broken
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water faucet stripped on handsink in kitchen
Standing water in floor drain/floor drain draining very slowly.
Standing water on floor at triple sink
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Under hood
Code 38, Lighting: Light shield damaged/in disrepair.
Above ware washing area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.