Cask & Larder
1 Jeff Fuqua Blvd, Orlando, FL 32827 · Permanent Food Service · License 5813905
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (1 fixed by the Aug 20 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot), 6 basic-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 · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
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.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Heavy whipping cream,cheese,milk,chicken all temping between-48°F-54°F.Per operator items were bought from downstairs kitchen walk in cooler to upstairs less than 2 hours.Operator removed all items and placed in downstairs walk in cooler
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 beef patties in same container as sliced cooked pork.Operator discarded pork
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at second bar
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink at dish wash area had towels in the sink Hand washing sink at prep area blocked by cart Hand washing sink at second bar had a pitcher and black trash bags Operator moved all items
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser not dispensing at cooks line.operator placed a roll at hand washing sink
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in direct contact with flour at prep area.Operator moved handle off the product Scoop handle in direct contact with ice at first bar
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
On cooks line.Operator moved several employee drinks to employee fridge.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowl in container with sugar at prep area.Operator removed container
Fixed on the spot
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in coolers at cooks line and two reach in coolers at prep area
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Black plastic spoons at expo window not inverted
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.
Employee bags stored at wait staff station where coffee urns are stored
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.