The Landings at Gentry Park
3191 Center Pointe Dr, Orlando, FL 32825 · Permanent Food Service · License 5815725
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 7 basic-25
- Safety score75
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 visitSep 18, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .
Butter kept in time control with no time. Per chef was taken out at 12:00
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1live small flying insect on top of powder sugar bags.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Blue cleaner bottle spilling over clean glasses . Inspector ask chef to removed bottle and clean items . Chef removed .
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Inspector used her high temp strips to check machine. Corrective Action Taken Corrective Action Taken Repeat Violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels on sink located in server station.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Unable go dispense pepper towels on handsink
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Mold like substance or water stain .
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee drinks stored on shelves over cook line Employee coffee stored over rack with clean glasses on the dish area.Removed
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank located by soda machine .
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.