District Eat & Play

1395 Oviedo Mall Blvd, Oviedo, FL 32765 · Permanent Food Service · License 6905274

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 28 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
3 high priority (2 fixed by the Sep 28 follow-up, 1 fixed on the spot), 7 basic (2 repeats)
-18
Safety score82

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct212026

Complaint check

No violations found

First visitOct 21, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep252026B82Routine inspection10 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 7 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -chicken (46°F - Cold Holding); cut tomatoes (47°F - Cold Holding); shredded lettuce (45°F - Cold Holding); shredded mozzarella (49°F - Cold Holding)
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  -quat 400ppm -corrected to 200ppm
  Fixed on the spot
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -cook line cooler seals torn
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -cook line cooler
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -storage shelves next to fryers
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  -plates near ice machine
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  -reach in cooler under timers on cook line
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Fixed on the spot
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.