Eddie V's Restaurant #8513
7488 W Sand Lake Rd, Orlando, FL 32819 · Permanent Food Service · License 5813111
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic-16
- Safety score84
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 visitOct 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Homemade honey mustard sauce (with half and half)cold holding at 50°F/cook line less than 4 hours/iced/rechecked 41°F. Truffle butter cold holding at 63°F/cook line less than 4 hours/iced/rechecked 40°F. Créme anglaise (with half and half) cold holding at 53°F/salad station less than 4 hours/iced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./clarified butter hot holding at 115°F/less than 4 hours/reheated to 174°F/
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./several employee's training expired (more than 3 years).
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered./cut lemon, lime, olives stored outside the main bar facing customers.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employee wearing a watch and bracelets while preparing food.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning./back kitchen under prep table.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 25ppm/meat cutting room/rechecked 200ppm/
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor./salad station/
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./tea filters/wait station/
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.
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.