Eola Lounge

100 S Eola Dr Ste 104, Orlando, FL 32801 · Permanent Food Service · License 5814057

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Jul 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 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 visit

Jul132026

Routine inspection

11 violations found

First visitJul 13, 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.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Tzatziki, cut tomatoes ; (45-48°F - Cold Holding) in prep cooler less than 4hrs per operator. Operator moved to ice bath for temperature recovery
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over cooked wings in walk in cooler. Operator removed
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink at ware washing area blocked mop bucket . Operator removed
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice machine. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Black Cutting board at bar White cutting board in kitchen Operator discarded both
  Fixed on the spot
  Equipment in poor repair.
  Prep cooler . Not in use
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Gaskets in freezer across fryer Broken cooler -interior top and drawers of unused prep cooler
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hot water faucets at hand sink and dump sink at bar. And both bathrooms. Not running. All hand sinks have hot water of at least 85°F
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  All bathroom doors
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  above back entry door way and at entry to kitchen . Also some above cook line
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.