Elixir Bar Room and Hash House
9 W Washington St, Orlando, FL 32801 · Permanent Food Service · License 5812973
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (1 fixed by the Sep 29 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic (2 repeats)-36
- Safety score64
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 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
More time given
Intermediate2
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Handsink has low pressure cold water only
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling tile missing.
More time given
Light not functioning.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
All in prep cooler and drawer coolers underneath. Less than 4hrs per operator. - cut lettuce (48°F - Cold Holding) pico (53°F - Cold Holding); spring mix, (57°F - Cold Holding); boiled eggs (54°F - Cold Holding); cheese (55°F - Cold Holding); cut lettuce (63°F - Cold Holding); cut cabbage (63°F - Cold Holding) operator moved to other cooler for temperature recovery -walk. In cooler: cut cabbage, (57°F - Cold Holding); shredded cheese, (60°F - Cold Holding); raw shell eggs, (60°F - Cold Holding); blue cheese, (55°F - Cold Holding). Less than 4hrs per operator. Operator removed to other cooler for temperature recovery
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw burgers over dressing in cooler. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Manager ate French fry then immediately handled plate of customer food for immediate service. Advised to remove gloves and wash hands
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
4 at outside bar Nozzle Standing
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzle at wait station. Operator cleaned
Fixed on the spotRepeat violation
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
No running water at bar handsink
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. All but two employees
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler. Ambient air is 55
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested dish machine reading 00ppm chlorine. Operator fixed sani line feed. Tested again at 100ppm chlorine
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic pans on dish rack operator removed to air dry
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-Standing water on floor in outside bar
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Over walk in cooler have water damage
Ceiling tile missing.
Over walk in cooler
Light not functioning.
Under hood
Repeat violation
Floor soiled/has accumulation of debris.
-At bar. -next to walk in cooler. -under dishwasher
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.