Just Around the Corner
13351 SR 535, Orlando, FL 32821 · Permanent Food Service · License 5805919
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 7 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 visitOct 7, 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 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.
Comeback sauce dated 9/25/ seasoned mushrooms dated 9/22. Operator discarded
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 chicken over hotdogs on cart in walk-in. Shell eggs over apples in breakfast walkin cooler
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw beef over fish in walkin cooler
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of aluminum canned beef on floor in walkin
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
On cookline. Water collected in one light on cookline
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
In bucket at back door
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.