Citrus Club

255 S Orange Ave, Orlando, FL 32801 · Permanent Food Service · License 5800076

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

16 violations found

First visitSep 22, 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.
16 violations found:
- 5 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -Wild mushrooms soup dated 9/10. -Pea sauce dated 9/8 -Tzatziki dated 9/1 Operator discarded
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Goat cheese 49°F in salad prep cooler. Less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery . Recheck at 11:10 41°F cold holding
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  sausage (109°F - Hot Holding on shelf above grill less than 4hrs per operator. Advised to reheat to 165°F for temperature recovery
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -Raw halibut and raw steak out of its original packaging over fries and other frozen ready to eat items. Operator removed
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw Sausage over cooked ground sausage and cheese in prep cooler made. Operator removed
  Fixed on the spot
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.
  Quinoa made 9/19 per operator -Cooked peppers in wait station cooler made 9/18. Per operator -Vegan chili made 9/20 per operator -curry made 9/20 Operator dared correctly
  Fixed on the spot
- Code 27, Water source: Handwash sink does not provide water through a mixing valve or combination faucet.
  Handsink at warewashing area has cold water faucet turned off. Only hot water available
Basic9
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -unwashed Asparagus over ready to eat bok choy in walk in cooler. Operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Dishwasher drinking in warewashing area
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink ove& prep table. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  2 prep persons.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  2 buckets. Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of bottom stack oven in back prep line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets in chest freezer that's in hallway
- 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.
  -Hat on top of deli paper -Hat on container of utensils in cooler. Operator removed
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.