Cabana Bay Beach Resort-Atomic Tonic Bar
6550 Adventure Way, Orlando, FL 32819 · Permanent Food Service · License 5813392
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./chicken tenders 120°F, potato wedges 115°F/both hot holding for less than 4 hours/reheated to 165°F before serving/
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection1 high priority (fixed on the spot), 5 basic-8
- Safety score92
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 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./chicken tenders 120°F, potato wedges 115°F/both hot holding for less than 4 hours/reheated to 165°F before serving/
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in 82°F water/front counter next to pizza holding unit. Utensil in 78°F/pool bar/turn on dipper well/
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on kitchen prep table/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./cook.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
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./phone on prep table/removed/
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.