F&B Outlets
1500 Sand Lake Rd, Orlando, FL 32809 · Permanent Food Service · License 5812850
What drove the grade
Vacuum breaker missing at the splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic (2 repeats)-21
- Safety score79
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 visitSep 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pasta dated for more than 7 days.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Pasta
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at the splitter added to hose bibb.
Removed the splitter.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Added soap.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed melons over cut melons located in walk-in cooler. Management moved cut melons.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Add sign.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.