The Blackhawk Social Club
12001 Avalon Lake Dr Ste F, Orlando, FL 32828 · Permanent Food Service · License 5811672
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection4 high priority (3 fixed by the Sep 18 follow-up, 1 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot), 5 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Pasta cooked 9-8.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Grouper fish completely thawed.
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.
Pasta cooked 9-8 Operator label it .
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
The 2 door reach-in cooler pol pork (48°F - Cold Holding); beer cheese (45°F - Cold Holding); coleslaw (46°F - Cold Holding) Operator stated was at 33 less than 4 hours ago and he just cooked chicken wings stored there may affect the rest of the food . Per supervisor next day call back required.
Repeat violation
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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 Monday 9-14 not labeled . Operator label it .
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips to check dishwasher.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Operator turn it off because for leaking (employee hand sink dish area) .
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Some certifications missing complied date . Operator added the date .
Fixed on the spot
Basic5
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. Grouper fish completely thawed .
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed onion and unwashed lettuce stored over soup at the walk-in cooler .
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tong stored on stove handle kitchen area . Operator removed it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-freezer back area .
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Employee hand sink by the dish area.
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.
- Stop sale
- An order that the food can’t be sold or served.