Employee Dining Kitchen & Banquet Pantry
6601 Adventure Way, Orlando, FL 32819 · Permanent Food Service · License 5814037
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./tater tots hot holding at 127°F/less than 4 hours/will use time as public health control.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection1 high priority (no follow-up needed), 1 intermediate, 3 basic-9
- Safety score91
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 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./tater tots hot holding at 127°F/less than 4 hours/will use time as public health control.
Form emailed to Chef.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./soda machine.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee wearing bracelets while preparing food.
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment./no trash can near front line hand sink.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.