L&L Restaurant

8701 World Center Dr, Orlando, FL 32821 · Permanent Food Service · License 5804137

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cream cheese portions (53°F - Cold Holding); butter portions (68°F - Cold Holding) at pass, container in a container near heat lamp.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

8 violations found

First visitSep 9, 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.
8 violations found:
- 3 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cream cheese portions (53°F - Cold Holding); butter portions (68°F - Cold Holding) at pass, container in a container near heat lamp.
  Operator will place on time control
  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 shell eggs over pasteurized in reach in cooler on cookline
  Fixed on the spot
  Displayed food not properly protected from contamination.
  Muffins, danish on buffet
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Smoked salmon on buffet. Operator removed product to relable
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Apples at buffet
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed cook draining garbanzo beans in handsink on cookline. Operator coached employee on proper handsink usage
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Low boy behind buffet
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.