The Stubborn Mule
100 S Eola Dr #103, Orlando, FL 32801 · Permanent Food Service · License 5812822
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 Aug 26 routine inspection4 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 9 basic-29
- Complaint after follow-up on Aug 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- 1st follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ice bath: garlic aioli (43°F - Cold Holding) [complied] Prep coolers Cut tomatoes, sausage, cooked carrots, cooked onions, cooked peppers, wings, cooked mushrooms, spring mix , salsa, diced chicken, chicken salad ; (35°F-57°F - Cold Holding) in prep table coolers. Less than 4hrs per operator. Operator removed top layer and put on ice bath for temperature recovery ( corrective action taken) Walk in cooler ambient 50°F Mac, x2. All food over 4hrs per operator Hamx 6qt Andouille x 6qts Pork belly 28qts Wings x8 3rd pans Rigatoni x 2 Mac x4 Raw salmon x2 Tortellini 1pan Fish scraps 1 3rdpan Mussels 8lbs Pork 2 3rdpans Pork belly x 2 ribs 4 half pans Impossible x 1 pan Philly x 4 8oz burger 1pan 7 Raw ground beef 14Blend ground beef Raw pork Liquid eggs x2 cases Raw shell eggs x 1 case Shrimp x 2 cases House made blue cheese x 4 qts Couscous 1 pan X 3Onion jam Chicken salad Mayo jam with cooked onions x 2 Garlic cilantro Mashed potatoes 2 cases of steak, Spinish shrimp, Cooked mushrooms x5 Cooked onions 11 Slaw x 2 6 roasted garlic Confi 6 Raw chicken Cut cabbage Raw chicken
Administrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Pork belly 81°F cooling 1hr in walk in cooler , Roasted garlic 63°F cooling 3hrs in walk in cooler . Ambient temperature of walk in cooler is 50°F
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Improper ice bath: garlic aioli (47-56°F - Cold Holding) less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery Cut tomatoes, sausage, cooked carrots, cooked onions, cooked peppers, wings, cooked mushrooms, spring mix ; (42-60°F - Cold Holding) in prep table coolers. Less than 4hrs per operator. Advised not to store items above fill line in pan. Operator removed to other cooler and shallow pans for temperature recovery
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Roasted Garlic: 80°F hot holding on table at end of cook line. Operator removed to cooler for temperature recovery
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooked tomatoes 95°F 1.75hrs 2:30. Re-check at 4:03 69°F-74°F, pork belly cooling 70°F-78°F 3hrs. Operator put in immediate ice bath and freezer for temperature recovery
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine at bar. Reading 00ppm chlorine. Primed. Tested twice again at 50ppm Dish machine in kitchen had no sanitizer hooked up. Operator replaced. Tested again at 100ppm
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzle at far right of bar
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Handsink block by dustpans at wait station. Operator removed
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In brown sugar. Removed
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
On oven door. Operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Prep person wearing watch. Operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven on cook line Top interior of microwave at salad station
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior rim of chest freezer at front area wait station. Operator cleaned
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Unused toaster oven at salad station
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Handsink in back area, hot water handle not working. Sink has running water of 85°F
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Toaster oven at salad station
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 Drink and bag on back prep table . Operator 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.