Pub Orlando

9101 International Dr Ste 1003, Orlando, FL 32819 · Permanent Food Service · License 5812899

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Aug 5, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 5 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
8 high priority (7 fixed by the Aug 5 follow-up, 1 fixed on the spot), 3 intermediate, 12 basic
-45
Safety score55

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

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 5 Basic
What was still cited
Intermediate2
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./partial cooked chicken wings.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic5
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  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: Waste line missing at soda gun holster./all soda nozzles at the bar.
  More time given
  Drain cover(s) missing./bar drains.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall./holes in wall/dish room.
  More time given
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 8 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition./raw salmon thawed in cut commercial package/not completely removed from the bag/cook line cold drawer.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale./two broken raw shell eggs.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale./cooked chicken holding for more than 7 days/dated marked for 8 days (should be discarded 8/3/26).
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation./all time temperature control food in walk in cooler marked more than 7 days.
  Spinach dip, beer cheese.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Home made bacon jam with cooked onions cold holding at 45°F/iced/rechecked 41°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./partial cooked chicken wings stored over raw shrimp/cook line reach in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Six flying insects at front bar. One flying insect in back kitchen.
- Code 41, Chemicals and toxic substances: Fly light present in cleaned glass and plate storage.
Intermediate3
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./partial cooked chicken wings.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Lemon cutter blade soiled/back kitchen under prep table. Front bar soda nozzles soiled.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Front bar hand wash sink water temperature at 79°F. Wait station hand wash sink water temperature at 81°F.
Basic12
- 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.
  See stop sale./raw salmon/cook line cold drawer.
- Code 08, Food protection and cross-contamination: Stored food not covered./cut fruits at the bar.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Wiping cloth/towel used under cutting board./back kitchen prep table/
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Kitchen reach in freezer gaskets soiled. Kitchen reach in cooler gaskets soiled. All bar coolers exterior with mold like substances. Blue Glass holding trays (for dish washing) soiled.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster./all soda nozzles at the bar.
  Drain cover(s) missing./bar drains.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water./throughout the front bar.
  Hole in or other damage to wall./holes in wall/dish room.
  Objectionable odors in front bar area of the establishment.
- 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./employee's bag hanging on cleaned utensil rack.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured./back storage room.
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only.
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.
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.
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.