Drafts Sports Bar & Grill
6137 Carrier Dr, Orlando, FL 32819 · Permanent Food Service · License 5810373
What drove the grade
Non-food grade paper/paper towel used as liner for food container./brown paper towel used to line cut lettuce/cook line reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed by the Sep 9 follow-up), 2 intermediate (fixed on the spot, 1 repeat), 2 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 · 2 visitsRoutine inspection
- Follow-up visitSep 9, 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 visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container./brown paper towel used to line cut lettuce/cook line reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times./kitchen hand sink blocked by linen holder/removed/
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink./front line hand sink/
Fixed on the spotRepeat violation
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Wiping cloth/towel used under cutting board./cook line/removed/
Fixed on the spot
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.