Antilles Cuisine 2
2340 W Oakridge Rd, Orlando, FL 32809 · Permanent Food Service · License 5811230
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic (3 repeats)-25
- Safety score75
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 visitAug 27, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Renewed at inspection.
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.
All foods in walk in cooler. Turkey, rice, chicken. Prepared yesterday.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bucket in the sink. Staff removed.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of oil and bag of rice, located in the dry storage area. Walk in freezer cases of vegetables
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dry storage area
Repeat violation
Floor soiled/has accumulation of debris.
Under equipment on the cook line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Purse and other items on the storage shelf with single use items, rice and other items.
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.