Southchase 7
12441 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5813300
What drove the grade
Exterior door has a gap at the threshold that opens to the outside.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection5 basic (1 repeat)-6
- Safety score94
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 visitNov 2, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container containing sugar no label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
-Pizza and chips in walk-in cooler uncovered - Mozzarella sticks and chicken tenders uncovered in reach-in freezer.
Fixed on the spotRepeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes and other vegetables over whipped cream, shredded cheese and margarine in reach-in cooler at back of kitchen. Operator rearranged.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-Measuring cup scoop submerged in marinara sauce in make-table cooler. -Sugar , popcorn and ice scoops touching product. Operator corrected.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of theater.
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.