Don Jediondo Orlando
4973 International Dr Ste FC8, Orlando, FL 32819 · Permanent Food Service · License 5815396
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 repeat), 6 basic (1 repeat)-20
- Safety score80
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 visitNov 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee changing tasks , not changed gloves, educated employee on importance of handwashing and changing gloves when changing tasks
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided paper towels by three compartment sink
Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled.
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in container of rice , operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
In back prep area
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Throughout cooks line and front counter area
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
By three compartment sink
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.