Outpost Neighborhood Tavern
227 N Eola Dr, Orlando, FL 32801 · Permanent Food Service · License 5815078
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection5 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 6 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic4
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Spring mix, boiled eggs, cut lettuce, blue cheese, 53-60°F cold holding in prep cooler overnight per operator. Operator immediately discarded
Fixed on the spot
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Garlic aioli 8/3 . In walk in cooler Operator discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Spring mix, boiled eggs, cut lettuce, blue cheese, 53-60°F cold holding in prep cooler overnight per operator. Operator immediately discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Ceaser dressing made with raw egg over several ready to eat items in cooler. Removed
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
Raw shell egg stored in same pan as tomato. Operator voluntarily discarded
Fixed on the spot
Intermediate4
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.
Establishment is serving ceaser salad made with raw egg. Not identified on menu . Operator immediately reprinted correct menu
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pasta dated 7/22 . Per operator it was prepared 8/22.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test strips
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.
Basic6
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.
Snapper . Operator removed from packaging
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
"Table water". Bottles in cooler at bar . Operator immediately covered
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven
Reach-in cooler interior/shelves have accumulation of soil residues.
-Bottom interior of freezer at end of cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Box fan
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water faucet stripped in handsink at end of cook line. Hand sink still provides water of at least 85°F
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.