Trick Shots Five
11351 Lake Underhill Road, Orlando, FL 32825 · Permanent Food Service · License 5811159
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection2 high priority (1 fixed by the Oct 8 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 3 basic (1 repeat)-22
- Complaint after follow-up on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations 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: Records/documents for required employee training do not contain all of the required information.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- 2nd follow-up visitOct 7, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced turkey 48°F, sliced roast beef 50°F, sliced ham47F, sliced american 50°F, sliced Swiss cheese 48°F, sliced provolone 48°F. All kept cold holding on reach in cooler located in cook lune .
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- 1st follow-up visitOct 6, 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.
5 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.
Sliced ham 48°F, sliced turkey 48°F, sliced tomatoes 51°F, shredded lettuce 51°F. Inspector ask employee to place ice on food . Food was on make table for 2 hrs Time Extended Time Extended
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1live flying insect on pipe under hand sink located on bar by restaurant entrance. 10 live flying insects on bucket located under three compartment sink . 9 live flying insects on wood located over ice well on bar close to can coolers. Total = 20 live insects Admin Complaint Admin Complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
sliced turkey (48°F - Cold Holding); sliced ham (50°F - Cold Holding); sliced tonatoes (53°F - Cold Holding); shredded lettuce (51°F - Cold Holding) on make table for 15 minutes . Operator placed ice bags on food for rapid cooling. Rechecked sliced turkey 45°F, Sliced tomatoes 45°F .
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flying insects by garbage can located on bar area in front of cook line . 4 live flying insects on pipe under hand sink located at bar close to restaurant entrance. 1 live flying insect on hand sink located on bar by restaurant entrance . 5 live flying insects on outside of bucket under three compartment sink . 6 live flying insects on top of bar over exposed ice well . The ice well by can cooler. Inspector ask operator to cover ice. Total =16 live flying insects
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained and grooved cutting board
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Some certificated missing trainers certificate number.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Fryer has grease outside of basket
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls around oven
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.