Omelet Bar
12250 Strategy Blvd Ste 401-407, Orlando, FL 32817 · Permanent Food Service · License 5814137
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (3 fixed by the Nov 4 follow-up, 1 fixed on the spot), 4 intermediate, 4 basic-28
- Complaint after follow-up on Oct 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live flying insect under utility sink on dish area 1live flying insect under dish machine coming out of trays use for dirty dishes. 2 live flying insects under three compartment sink 1 live flying insects inside dirty towels bucket. Admin Complaint Admin Complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- 1st follow-up visitOct 26, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live flying insect on rack to store cups under dish machine 1 live flying insect coming from glasses racks on dish are by three compartment sink 1live flying insect on wall next to three compartment Admin Complaint* 1live flying insect under utility sink on dish area Time Extended
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Diced tomatoes from 10-16-2026 Bulk turkey 9-16-2026 Turkey links 10-16-2026 Sliced turkey 10-16-2026
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Lobster bisque hot holding for 1 hr Gravy hot holding for 1hr with temperature of 111°F Hollandaise holding for 1hr with temperature of 111°F All items placed to be reheated to 165°F
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flying insects on prep area 1 live flying insect my office 4 live flying insects on dish area walls 1 live flying insect on wall under racks on dish area 3 live flying insects in wall under utility sink on dish area walls 1 live small insect in servers station
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer bottle stored on make table , removed Corrected On-Site Corrected On-Site
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Tomatoes soup and lobster bisque from the weekend with no date marked. operator date marked . Corrected On-Site Corrected On-Site
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Sliced turkey 10-16-2026 Sliced ham 9-5-2026
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained and grooved cutting
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Onions been cut with out washing , employee washed Corrected On-Site Corrected On-Site
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Gasket on low boy
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Operator printed and displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.