Kres Restaurant
17 W Church St, Orlando, FL 32801 · Permanent Food Service · License 5805044
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)-21
- Safety score79
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 2, 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.
11 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, other than whole meat roast, hot held at less than 135°F.
Table top warmer on cooks line au jus (117°F - Hot Holding) Less than four hours per chef Placed on stove for temperature recovery Then was 180°F
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 burger over blanched broccoli in single door reach cooler next to grill on cooks line
Fixed on the spot
Intermediate2
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/. Operator is sou vide and ROPing turkey. HACCP plan is submitted and pending approval. Operator showed email chain with OPQ on waiting on approval process
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand held juicer in hand sink by pantry
Fixed on the spotRepeat violation
Basic7
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Rock salt on pantry stationary
Repeat violation
In-use utensil stored in standing water less than 135°F.
Cooks line 87°F Chef fixed
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Green cutting board on kitchen White cutting board by pantry station.
Reach-in cooler shelves with rust that has pitted the surface.
Seafood reach in cooler
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Pantry station 0 ppm Chef Remade and then was 300 ppm
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean silverware not stored inverted or in a protected manner at expo line
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Temp picks on cooks line
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.