Daskk Hotel
7400 Canada Ave, Orlando, FL 32819 · Permanent Food Service · License 5806975
What drove the grade
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./sanitizer spray bottle quat over 500ppm/concentrated quat sanitizer in full bottle.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority, 4 intermediate (1 fixed on the spot), 6 basic (1 repeat)-24
- Safety score76
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 visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./sanitizer spray bottle quat over 500ppm/concentrated quat sanitizer in full bottle.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./gallon of milk opened 2 days ago per kitchen employee/walk in cooler.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink./front buffet line hand sink/
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification./no certified manager at the establishment.
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public./personal food stored over butter/walk in cooler/removed/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./only employee in kitchen.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched./white plastic forks in dining room.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors./employee's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning./one light bulb out/cook line.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured./next to kitchen 3 compartment sink/removed from kitchen immediately/
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only./inspection completed on 7/28/26 by a company located in Atlanta, GA. Operator needs to submit/file the report to local fire department in order to obtain boiler certificates. FL 132662 and 133746.
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.