Arcade Time Entertainment
6464 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5812946
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./fresh garlic with oil holding at 68°F/pizza station less than 4 hours/moved to walk in freezer/rechecked 41°F/
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (fixed on the spot), 3 intermediate, 6 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 3, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./fresh garlic with oil holding at 68°F/pizza station less than 4 hours/moved to walk in freezer/rechecked 41°F/
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/main bar dish machine/ran out of sanitizer/replaced/chlorine 100ppm/
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored./chemical bottles stored in between cleaned containers/dish room top shelf/removed/
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label/two bottles by mop sink.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Chef Smith certificate expired July 2026/other manager certificates current and available.
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./all kitchen cooks.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable./white cutting board at pizza station.
Equipment in poor repair./cook line reach in freezer gasket torn.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor./bar/
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./bar only hand sink.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.