Juicy Bites
12125 Apopka Vineland Road, Orlando, FL 32836 · Permanent Food Service · License 5814919
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cooked chicken kabobs (44°F) chicken tandoori (45°F - Cold Holding); cooked chicken (45°F); cooked chicken peas (45°F); cooked potatoes (45°F); cooked vegetables sauce (45°F)
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (1 fixed by the Aug 7 follow-up, 3 fixed on the spot, 1 repeat), 8 intermediate (1 fixed on the spot, 2 repeats), 11 basic (1 repeat); intermediate violations cost 18 at most-44
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score44
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 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Checked proof of employee food handlers training Gurchoran Gill 12/8/2022 expired national registry food safety professionals, must provide current copy of food handler training by next unannounced inspection.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Checked cutting board must be replaced or resurface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning in hood
Checked Light not functioning in hood .
More time given
Floor soiled/has accumulation of debris.
Checked underneath hot equipment not cleaned
More time given
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Checked seating has not changed recommend to remove seats only license for 24 seats.
More time given
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.see stop chicken tandoori (45°F - Cold Holding); cooked chicken (45°F); cooked chicken peas (45°F); cooked potatoes (45°F); cooked vegetables sauce (45°F)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked chicken kabobs (44°F) chicken tandoori (45°F - Cold Holding); cooked chicken (45°F); cooked chicken peas (45°F); cooked potatoes (45°F); cooked vegetables sauce (45°F)
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
50 ppm 500+
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Fixed on the spot
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Per operator more than 4 hours Chick peas Cooked Chicken Taziki
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Tatami
Repeat violation
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Closed lid
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior reach in freezer in kitchen
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Stand up freezer and cooler stored in dining room not locked
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sugar
Cutting board has cut marks and is no longer cleanable.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior large garbage cans Shelves in kitchen where rice is stored Exterior sugar container Sides of hot equipment Hood Back wall
Code 36, Floors, walls, ceilings and ventilation: Light not functioning in hood
Repeat violation
Floor soiled/has accumulation of debris.
Under hot equipment
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry stored on floor near handwashing sink draining slowly
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
42 seats
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.