Flik at Orlando Magic
528 W Central Blvd, Orlando, FL 32801 · Permanent Food Service · License 5815613
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
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 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Black garlic butter dated 8/17. Operator discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Potato Salad 118°F in hot box less than 4hrs per operator. Operator reheated to 207°F for temperature recovery
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels lining Cut lettuce container. Operator removed
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice scoop in holder. Operator discarded water
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
On oven door. Operator removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
In walk in freezer
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.