Mellow Mushroom
10725 International Dr Ste 150, Orlando, FL 32821 · Permanent Food Service · License 5813623
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. chicken wing (42-58°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 basic (1 repeat)-13
- Safety score87
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 visitAug 19, 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.
6 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 cold held at greater than 41°F. chicken wing (42-58°F - Cold Holding).
Top of maketable, overfilled, in unit less then 2 hours, operator will remove excess
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of Midol on prep table on cookline
Fixed on the spot
Basic4
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets at ice machine in back area
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Soufflé cup lids at server station not inverted, napkins stored uncovered
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Lowboy on cookine holding chicken wings
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Backpack and jacket on single use item shelf.
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.