Main Kitchen Receiving and Banquet
14651 Chelonia Pkwy, Orlando, FL 32821 · Permanent Food Service · License 5812754
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 intermediate (2 fixed on the spot, 1 repeat), 7 basic (2 repeats)-17
- Safety score83
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 visitJul 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed sliced cheddar not date marked stored in walk in cooler over night.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mixer top panel has white residue left on the surface.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed trash can stored in front of hand wash sink located in the pantry area.
Fixed on the spot
Basic7
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed terrible lime build up on the exterior of dish machine.
Old labels stuck to food containers after cleaning.
Observed old labels stuck to plastic containers on the storage shelves.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket stored on the floor ( pantry )
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed mold like growth on the side panel of the ice machine doors, around the interior panel.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Observed no trash can provided for hand wash sink located near chef office.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed peeling stainless steel on the floor in the walk in cooler located in the receiving area. Engineering notify.
Fixed on the spot
Hole in or other damage to wall.
Observed wall has two missing tiles in the dish machine room.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.