Savor
15771 S Apopka Vineland Rd Unit 3, Orlando, FL 32821 · Permanent Food Service · License 5814931
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. shrimp (47°F - Cold Holding) in two door cooler on cookline.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-8
- Safety score92
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 visitOct 1, 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.
3 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. shrimp (47°F - Cold Holding) in two door cooler on cookline.
Operator states doors frequently open. Will monitor cooler temperature
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sushi rice (79°F - Hot Holding).
Operator now using TPHC.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided operator with TPHC form
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.