Chicken Salad Chick
11587 Regency Village Dr, Orlando, FL 32821 · Permanent Food Service · License 5814696
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. sliced turkey (cold holding 43°F); chicken salad (41°F - Cold Holding); sliced tomatoes (41°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 6 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitNov 2, 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.
9 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 cold held at greater than 41°F. sliced turkey (cold holding 43°F); chicken salad (41°F - Cold Holding); sliced tomatoes (41°F - Cold Holding).
Top of wall, operator states in unit less than four hours. Will exchange with cold product and monitor.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Next to steamer
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Glass cleaner at coffee maker
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Uncovered croissants next to handsink under paper towel dispenser at swinging door
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on shelf over bags of fritos and to go cups
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Left side make-table next to wall. Cooler drawers
Code 25, Single-service items: Single-service articles improperly stored.
Cases of to go cups on floor at office
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Two door reach in cooler in kitchen non functioning. Cited as equipment in poor repair in two previous inspections
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
In walk in cooler under raw chicken storage
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.