Tin Roof
8371 International Dr Suite 100, Orlando, FL 32819 · Permanent Food Service · License 5813631
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./home made crema cold holding at 53°F, cook line prep area/less than 4 hours/iced/rechecked 40°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic (2 repeats)-19
- Safety score81
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 27, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./home made crema cold holding at 53°F, cook line prep area/less than 4 hours/iced/rechecked 40°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over cooked shrimp/cook line cold drawer/
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./slicer soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./ice dumped in bar hand sink.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
Fixed on the spotRepeat violation
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water./near ice machine/
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.