Universal Pier 8 Market Main Kitchen
7125 Universal Blvd, Orlando, FL 32819 · Permanent Food Service · License 5814954
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 Sep 28 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 28, 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 cold held at greater than 41°F.
Cut melon cold holding at 46°F/less than 4 hours/not under time control/moved to walk in freezer/rechecked at 41°F. Butter (packaged) holding in room temperature at 72°F/left out about an hour per chef/moved back to walk in freezer/rechecked at 40°F/
Fixed on the spot
Intermediate1
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided./green apple for self service/tong provided/
Fixed on the spotRepeat violation
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./pizza oven bottom tray soiled.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish shelves.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination./bowl at customer self service station/
Fixed on the spot
Earlier inspections 1
A95Routine inspection3 violations No follow-up needed
- First visitAug 18, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact stained/surface soiled with food debris, mold-like substance or slime.
- ice chutes of the two far right self service freestyle machines in dining room - cutting board on pizza station
Fixed on the spot
Basic1
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Frilled toothpicks on cooks line
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.