Smoke & Donuts

601 N Primrose Dr, Orlando, FL 32803 · Permanent Food Service · License 5815726

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Nov 3, 2026 (5 days ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
4 high priority (no follow-up needed), 5 intermediate (3 fixed on the spot, 2 repeats), 11 basic (4 repeats); basic violations cost 12 at most
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

20 violations found

First visitNov 3, 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.
20 violations found:
- 4 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Sandwich top reach in cooler next to doughnuts fryer: Goat cheese 60°F more than 4 hours per chef.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. All dated 10/19 Chili cooked garlic sauce. Smoked butter Pumpkin purée
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sandwich top reach in cooler next to doughnuts fryer: Goat cheese 60°F more than 4 hours per chef.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 flying insect in dishwasher area. 1 flying insect in front counter area
Intermediate5
- 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.
  Pisco Sour on drink menu made with raw egg whites. Added asterisks on the menu during inspection.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened 11/1 per chef.
  Fixed on the spotRepeat violation
  Packaged food not labeled as specified by law.
  White powdered food in dry storage shelve near dishwasher. Operator corrected. Container under prep table in the kitchen.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area next to check out.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Front counter hanging on hand washing sink.
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Frying oil and vinegar in front counter cook line. Employee corrected.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  On grill station in front counter area. Operator placed on the grill to bring the temperature up.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Double door oven in the kitchen.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Floors thought out the establishment. Cooking equipments throughout the establishment.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go boxes at front counter. Employee corrected.
  Fixed on the spotRepeat violation
  Single-use gloves not stored in a clean, protected location.
  On the same shelve with chemicals near back door exit. Operator removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout the kitchen.
  Objectionable odors By dish-machine in kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Hood filters soiled and greasy at cook line.
- 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.
  2 Speaker in dry storage shelves near large standing mixer. Operator removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Bar area next to coffee machine. Operator corrected.
  Fixed on the spot
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.
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.