Gotcha Smokehouse BBQ FL Mall Food CT

8001 S Orange Blossom Trl Ste 206, Orlando, FL 32809 · Permanent Food Service · License 5813842

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 27, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
2 high priority (fixed on the spot), 2 intermediate, 12 basic (6 repeats); basic violations cost 12 at most
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

16 violations found

First visitJul 27, 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.
16 violations found:
- 2 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  ribs (102°F - Hot Holding); pork (102°F - Hot Holding) less than 4 hours on steam table. Staff took to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken over fish in the walk in cooler. Staff moved chicken to the bottom.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards, 2 medium white boards located at front counter.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Sink located at the rear of the seating area. Added paper towels
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Large ingredients bin with sugar. Staff added name.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of sauce in dry storage area Cases of food in walk in freezer. Staff picked them up.
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Unwashed cabbage over washed and cut cabbage medley located in the walk in cooler. Staff moved unwashed cabbage to lower shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On stove handle. Staff removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Door on prep table located near walk in cooler.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Boards located on the front counter. Staff removed towels.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan cover in walk in cooler.
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Hand sink located in dining area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Employees restroom. .
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Old display case located in dry storage area Cases.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.