Topgolf USA Orlando
9295 Universal Boulevard, Orlando, FL 32819 · Permanent Food Service · License 5814340
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./tomato soup hot holding at 132°F/Hot holding unit/less than 4 hours/reheated to 172°F/
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection1 high priority (fixed on the spot), 4 basic (2 repeats)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 1, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./tomato soup hot holding at 132°F/Hot holding unit/less than 4 hours/reheated to 172°F/
Fixed on the spot
Basic4
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses./wait station sanitizing bucket/
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris./cook line.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers/cleaned dish racks.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris./walk in freezer floor soiled.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.