The Kitchen

5800 Universal Blvd, Orlando, FL 32819 · Permanent Food Service · License 5809987

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 10, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (1 repeat)
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

9 violations found

First visitAug 10, 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.
9 violations found:
- 1 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Under counter reach in cooler across from pantry station raw tuna (51°F - Cold Holding); raw portioned steak (49°F - Cold Holding); cooked risotto (50°F - Cold Holding) Less than four hours per chef Placed in walk in freezer for temperature recovery 30 minutes later raw tuna (37°F - Cold Holding); raw portioned steak (42°F- Cold Holding); cooked risotto (40°F - Cold Holding)
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Server rinsing syrup container on cooks line Chef addressed
  Fixed on the spot
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Under counter reach in cooler across from pantry station
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Server side station Chef removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer door in first walk in cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers beer walk in cooler
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Plastic spoons in pastry station
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Cook line Chef
  Light not functioning.
  Over steam kettle in back kitchen line
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.