Launch Family Entertainment Park Orlando

610 N Alafaya Trail, Orlando, FL 32828 · Permanent Food Service · License 5815511

A
Grade A
Safety score 90 of 100
Latest visit: Aug 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 3 routine inspection
    1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitAug 3, 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.

    4 violations found:

    • 1 High priority
    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      pizza sauce (48°F - Cold Holding) Operator stated it's been at the make table for less than 2 hours and he moved it to freezer to cool fast .

      Fixed on the spotRepeat violation

    Intermediate1

    • Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.

      Filter expired 7-26

    Basic2

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

      Make tabla cutting board .

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Kitchen area .

    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.

Most cited

Food out of temperature1
Food-contact surfaces designed and maintained1
Plumbing and backflow prevention1
Floors, walls, ceilings and ventilation1