Rachel's

8701 South Orange Ave, Orlando, FL 32824 · Permanent Food Service · License 5807352

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Handwash sink not accessible for employee use at all times.Intermediate, repeat · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
4 intermediate (1 repeat), 11 basic (6 repeats); basic violations cost 12 at most
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

15 violations found

First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 Intermediate
- 11 Basic
What the inspector cited
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.
  Cooked wings and pasta in cooler on cooks line without date marking. Per operator they were cooked on 10/03.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Handwashing sink at bar blocked by mats and other items. -Hand washing sink on cooks line blocked my container with knives.
  Repeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour on cooks line uncovered and without label.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -Pan of dressing in dressing cooler, cooked chicken in walk-in cooler.
- Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  Broken temperature guage on dish machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Both ovens soiled on cooks line.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking faucet at bar closest to kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Second bar handwashing sink.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  -Bartender and waitress restroom. -Female restroom.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door near beer cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall soiled thought. Heavily around dish machine.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -Ceiling tiles soiled with dust throughout. -Ceiling in walk-in cooler. -All ceiling fans soiled with dust.
  Repeat violation
  Ceiling tile missing.
  Ceiling tile missing above cooler next to line and near dry storage.
  Repeat violation
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.