Dick's Last Resort
9101 International Dr Ste 1300, Orlando, FL 32819 · Permanent Food Service · License 5816070
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./homemade ranch dressing cold holding at 50°F/less than 4 hours/cook line cooler/iced/rechecked 40°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (2 repeats)-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 3, 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./homemade ranch dressing cold holding at 50°F/less than 4 hours/cook line cooler/iced/rechecked 40°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./melted butter holding at 80°F/expo line hot holding unit for less than 4 hours/reheated on grill to 165°F.
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./one new cook less than 2 months/form emailed, printed and signed by employee/
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./one cook/
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Cook line hand sink pipe leaking. Bar dish machine leaking water while running.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.