Church's Chicken
2414 W Oakridge Road Unit 130, Orlando, FL 32809 · Permanent Food Service · License 5815432
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 basic-11
- Safety score89
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 visitAug 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Touched wall and head set. Removed gloves bagged food and then took orders gloved hands without hand wash. Educated manager and staff washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle next to sugar. Staff removed.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Mac and cheese thawing in standing water and room temperature. Management moved to the walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Holding door closed on prep table.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.