Orlando Ale House

477 E. Altamonte Dr., Altamonte Springs, FL 32701 · Permanent Food Service · License 6903844

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (1 fixed by the Aug 20 follow-up, 1 fixed on the spot, 1 repeat), 6 basic (3 repeats)
-23
Complaint after follow-up on Aug 19, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug182026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 6 Basic
What was still 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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 19, 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.
9 violations still not corrected:
- 3 High priority
- 6 Basic
What was still cited
High priority3
- 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
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pico 47-50; guacamole with tomatoes 48-50 , lettuce 47-50 in reach in cooler overnight per operator
  Administrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Outside dishwasher 0 ppm. Operator changed chemicals rechecked 0 ppm, operator primed multiple times 100 ppm
  Repeat violationFixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Ice in outside bar lids not closed. Operator closed lids
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  2 hood filters at entrance to cooks line
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Sanitizer bucket stored on the floor by hand sink and dish machine. Operator moved to shelf
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Order screen on cooks line, and hood filters
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers by ice machine. Operator separated containers to dry
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  On cooks line.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.