Delaney's Tavern
1315 S Orange Ave, Orlando, FL 32806 · Permanent Food Service · License 5814813
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection6 high priority (4 fixed by the Jul 30 follow-up, 2 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot), 3 basic (2 repeats)-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Spaghetti 47f, cooked onions 47-49f, mix butters 48-50f, cooked sliced potatoes 47f. All items in bottom drawers of cooler over night. All items on top part 38f or below
Repeat violation
Stop Sale issued due to food not being in a wholesome, sound condition.
Ricotta cheese mix/open with oil and parsley made on 7/8 Black garlic made on 7/2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ricotta cheese mix/open with oil and parsley made on 7/8 Black garlic made on 7/2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Spaghetti 47f, cooked onions 47-49f, mix butters 48-50f, cooked sliced potatoes 47f. All items in bottom drawers of cooler over night. All items on top part 38f or below
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Open raw chicken in same container as ready to eat lobster mix in freezer
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical bottle hanging on splash guard at cook line
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
37f in ice water. Facility has another thermometer that is correct
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Bar hand sinks
Fixed on the spot
No soap provided at handwash sink.
Bar hand sinks
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Hanging on grill at cook line
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl in the flour container
Repeat violation
Cutting board has cut marks and is no longer cleanable.
White cutting board at cook line
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.