The Drake Kitchen & Bar
355 N Rosalind Ave Ste 1, Orlando, FL 32801 · Permanent Food Service · License 5815937
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection2 high priority (1 fixed by the Sep 2 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
cooler drawers: salmon, shrimp, Shell eggs, eggplant, cooked peppers, lobster, shrimp, tahina, scallops, lobster, bone marrow, duck, black rice, risotto. (47-53°F - Cold Holding less than 4hrs per operator. Operator put on ice bath for temperature recovery
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Fondant potatoes 83°F cooling 3hrs per operator on speed rack . Operator put in freezer for temperature recovery. Fondang potato recheck 5hrs cooling 41°F
Fixed on the spot
Intermediate1
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.
Smoked salmon pizza on Saturday and Sunday brunch menu. Operator immediately fixed menus
Fixed on the spot
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Operator is sou vide beef ribs , cooling them on sheet tray for 30 minutes then putting them on ice bath until it reaches 50°F within in 2hrs. Operator then places product in freezer to cool to 41°F. No date and time marked on product. Operator is only keeping product in sou vide bag less than 48hrs. Advised they must time and date product
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Jar of jelly and tinfoil pans under soap dispenser at hand sink. Operator removed
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At ice bin at bar. Removed
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.