Chalavi by Kosher Eatery
13401 Blue Heron Beach Dr Ste 100, Orlando, FL 32821 · Permanent Food Service · License 5813379
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. tuna (53°F - Cold Holding); feta (54°F - Cold Holding); cut tomatoes (54°F - Cold Holding); shredded cheese (48°F - Cold Holding), in top of make table at front counter.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection2 high priority (1 fixed on the spot), 3 intermediate, 4 basic-22
- Complaint after follow-up on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. tuna (53°F - Cold Holding); feta (54°F - Cold Holding); cut tomatoes (54°F - Cold Holding); shredded cheese (48°F - Cold Holding), in top of make table at front counter.
Tuna 46°F, feta 49°F, cut cabbage 51°F, cut tomatoes 48°Fat top of make table. Operator had placed product on ice, however it was not surrounding containers properly to chill
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.
More time given
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. tuna (53°F - Cold Holding); feta (54°F - Cold Holding); cut tomatoes (54°F - Cold Holding); shredded cheese (48°F - Cold Holding), in top of make table at front counter.
Operator states the lid has been open for an extended period of time. Will keep it closed and monitor temperature.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna over krab sticks in sushi lowboy cooler. Smoked salmon over pasta in walk-in cooler
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator could not locate at time of inspection
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At front counter
No soap provided at handwash sink.
At front counter
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of fries in freezer
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Deli container in pasta drawer on cookline. To go tray in flour bin on cookline
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On sushi table
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At triple sink
Earlier inspections 1
B84Routine inspection6 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella (56°F - Cold Holding); sliced tomatoes (53°F - Cold Holding).
More time given
Intermediate2
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.
More time given
Code 43, Separation from living quarters: Unnecessary persons in the food preparation, food storage, or warewashing area.
More time given
Basic2
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella (56°F - Cold Holding); sliced tomatoes (53°F - Cold Holding).
Top of pizza make table over four hours
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. spicy raw salmon (56°F - Cold Holding); raw tuna (55°F - Cold Holding); krab (61°F - Cold Holding) top of make table, improperly placed on ice.
Out less then 4 hours. Operator will place items into the ice to chill. mozzarella (56°F - Cold Holding); sliced tomatoes (53°F - Cold Holding). Top of pizza make table over four hours. Cooler not working
Intermediate2
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.
Pasta under stove
Code 43, Separation from living quarters: Unnecessary persons in the food preparation, food storage, or warewashing area.
Child in kitchen area
Fixed on the spot
Basic2
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Plates at front counter
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- 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.