The Keg Social
12850 Waterford Lakes Pkwy, Orlando, FL 32828 · Permanent Food Service · License 5811982
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 8 basic (1 repeat)-29
- Safety score71
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 visitJul 29, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat 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.
heavy cream (47°F - Cold Holding); ranch made in house (47°F - Cold Holding)over night .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
heavy cream (47°F - Cold Holding); ranch made in house (47°F - Cold Holding)over night .
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
brisket beef (129°F - Hot Holding); pork (129°F - Hot Holding); chicken (129°F - Hot Holding Operator stated it was at the hot table less than 2 hours and he turned to the stove to reheat it .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed 1 live small flying insect by the 3 compartment sink not landing at any food . Next routine visit per supervisor .
Repeat violation
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unable spray bottle containing toxic at the storage room back area no label .
Repeat violation
Basic8
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee energy drink stored bottom of make table next to customer food . Operator removed it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table kitchen area all of them .
Equipment in poor repair.
Gasket torn bottom of make table .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plate and pizza plate stored not inver at the storage area .
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bottom of make table the one have the chicken wings on it .
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Floor soiled/has accumulation of debris.
Throughout kitchen.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.