King's Point Ice Cream & Burger
7239 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5815927
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked pork in kitchen reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection5 intermediate (2 fixed on the spot), 3 basic-16
- Safety score84
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 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
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./cooked pork in kitchen reach in cooler.
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/cooked ground beef, raw chicken.
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves./female employee scooping ice cream at the serving counter.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times./green bucket inside kitchen hand sink/removed/
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink./front counter hand sink/
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected./self service condiments with no hinge grid/multiple candies, toppings and hot fudge.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice./kitchen ice machine/
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./customer self service ice cream cup not protected.
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.