Giordanos Sand Lake
6203 A1 W Sandlake Rd, Orlando, FL 32819 · Permanent Food Service · License 5812179
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot, 2 repeats), 6 basic (1 repeat)-30
- Safety score70
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 visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
More time given
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salad station ; diced tomatoes (51- Cold Holding); commercially cooked chicken (51°F - Cold Holding); crumbled blue cheese (52°F - Cold Holding); halved cherry tomatoes (51°F - Cold Holding) Less than four hours per operator Placed items in walk in cooler for temperature recovery 20 minutes later diced tomatoes (47°F-Cold Holding); commercially cooked chicken (46°F - Cold Holding); crumbled blue cheese (48°F- Cold Holding); halved cherry tomatoes (47°F - Cold Holding)
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 ground beef chub over shredded cheese in walk in cooler
Fixed on the spot
Intermediate6
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
White cutting board in preps area
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Prep area- no date
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Calamari pan in hand sink outside walk in cooler
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
In prep area
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled in busier area
Fixed on the spot
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. Rodeline 5/8/23
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Calamari and soups in standing water in prep area
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In Parmesan container on salad station
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean spoons not stored inverted or in a protected manner at the steam table
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe under three comp sink
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Over BIB storage in server beverage area Manager located to better place
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
2 on hood system in back kitchen Changed during inspection
Fixed on the spot
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.