B Line Diner

9801 International Drive, Orlando, FL 32819 · Permanent Food Service · License 5804330

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 5, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

10 violations found

First visitAug 5, 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.
10 violations found:
- 5 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse/cooked yellow rice cold holding overnight in back kitchen walk in cooler at 46°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./cooked yellow rice cold holding overnight in back kitchen walk in cooler at 46°F.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./hash brown hot holding at 121°F/cook line/less than 4 hours/will use time as public health control.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce./cold smoked salmon stored over unwashed fruits (blueberries) in salad station reach in cooler/
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One flying insect in salad station. One flying insect in B Line prep kitchen.
Intermediate1
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food./homemade hollandaise sauce (clarified butter) holding for 4 hours with a sticker.
Basic4
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed blueberries stored over cut lettuce/back kitchen reach in cooler/
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./coffee filters/coffee station/
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./dish room hand sink/
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.