Descend 21
9801 International Drive, Orlando, FL 32819 · Permanent Food Service · License 5812595
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 3 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 visitRoutine inspection
- First visitAug 6, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./hummus cold holding at 45°F/less than 4 hours/cook line cold drawer/moved to reach in freezer/rechecked 39°F/
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One flying insect at the bar.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda dispenser soiled/bar. Mixer head soiled.
Repeat violation
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./86°F on grill.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/for dessert.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair./above dish machine .
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.