Ticarmes Kitchen LE Gout DU Bon
5380 S John Young Pwky Ste B, Orlando, FL 32839 · Permanent Food Service · License 5811213
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority, 3 intermediate, 5 basic-26
- Administrative complaint on Aug 12, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Intermediate2
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Per operator training is on her food truck.
More time given
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- 1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Intermediate2
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cut cabbage (55°F - Cold Holding) from yesterday chicken stew, pork, beef , raw pork, hotdogs (49-50°F - Cold Holding) from yesterday
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut cabbage (55°F - Cold Holding) from yesterday ambient air in reach in cooler 55°F chicken stew, pork, beef , raw pork, hotdogs (49-50°F - Cold Holding) from yesterday
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
70°F . Located on the front service counter.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 55°F chicken stew, pork, beef , raw pork, hotdogs (49-50°F - Cold Holding) from yesterday
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Display case on front counter.
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Code 52, Misrepresentation or misbranding: Food offered in a way that misleads/misinforms the consumer.
Menu board reads Red Snapper, viewed the container, container reads yellowtail snapper.
Administrative complaint
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.