Andretti Indoor Karting & Games
Last inspected: Mar 10, 2026
50
Score
The health department has logged 10 inspections at Andretti Indoor Karting & Games, the earliest from 2022. On Mar 10, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked portion white rice cold holding at 45-51F overnight/cook line cold drawers.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked portion white rice cold holding at 45-51F overnight/cook line cold drawers.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over impossible burger patties/cook line cold drawer/ **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public./a container of pasta (employee's food)stored next to oranges/beer walk in cooler/ **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name./sugar and flour bin/back kitchen prep room. **Repeat Violation**
02D-01-5
50
Nov 6, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale./one dented #10 can/beans.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cooked brisket in walk in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket on top of soda boxes/back storage area/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair./can opener blade rusted.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses./back kitchen ice machine/ **Corrected On-Site**
10-12-5
Basic - Water leaking from pipe and/or faucet/handle./pizza station hand sink pipe leaking.
29-11-4
Basic - Working containers of food removed from original container not identified by common name./seasoned flour/small prep room/ **Corrected On-Site**
02D-01-5
52
Apr 9, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer, back kitchen.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled./bar. **Repeat Violation**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a bracket on left wrist while making pizza.
13-07-4
Basic - Old labels stuck to food containers after cleaning./cleaned dish rack.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink room/ **Corrected On-Site**
42-01-4
61
Nov 1, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 31, 2024
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon served undercooked. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over cake, walk in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding for more than 4 hours, cook line reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, raw salmon 51F/cold holding in cook line reach in cooler for less than 4 hours/moved to walk in cooler, rechecked raw shrimp 39F, raw salmon 39F/Corrected on site. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding in cook line reach in cooler for more than 4 hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./fresh garlic with butter 85F, holding in room temperature for less than 4 hours/moved to oven to reheat to 180F/ **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled./clear chemical spray bottle not labeled/dish area. **Repeat Violation**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times./dish area hand sink blocked/ **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink. **Repeat Violation**
31B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped shredded cheese, walk in cooler.
08B-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./cook line oven/ **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./91F.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line middle reach in cooler.
05-09-4
Basic - Working containers of food removed from original container not identified by common name./sugar and flour containers/back kitchen. **Repeat Violation**
02D-01-5
26
Mar 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./sink and surface strips not available. - From follow-up inspection 2024-03-28: **Time Extended**
16-37-1
90
Mar 26, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Oct 11, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - 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. Kitchen dish machine chlorine 0ppm/rechecked 50ppm. Bar dish machine chlorine 0ppm/rechecked 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cooler: cut grape tomatoes 52F, cut lettuce 49F, cooked beef 53F, shredded cheese 52F, heavy cream 50F, cooked peppers onions 50F /all from the same cooler for less than 4 hours/moved to walk in cooler/freezer, rechecked cut grape tomatoes 37F, cut lettuce 40F, cooked beef 40F, shredded cheese 41F, heavy cream 41F, cooked peppers onions 41F/ **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 89F, less than 2 hours per cook/reheated to 167F/ **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dump sink/ **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar sanitizing bucket.
21-08-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./jacket hanging over cleaned containers/storage room/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./wait station small reach in cooler/ **Corrected On-Site**
05-09-4
43
Mar 28, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 45F, less than 4 hours/wait station reach in cooler/moved to walk in cooler for temperature recovery. **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked pulled chicken, walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./pizza station hand wash sink hot water 78F.
27-16-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./chicken wings.
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer.
22-02-4
Basic - Clean knives stored in dirty drawer or rack./cook line squeezed bottles container/ **Corrected On-Site**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored next to ice bucket on storage shelf, next to back kit horn ice machine/ **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./118F, on stove.
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
22-20-5
45
Dec 9, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed 4 flying insects at sky bar/called pest control.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce 58F, less than 4 hours, iced immediately, rechecked 41F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese pizza hot holding at 130F, reheated to 171F/ **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink./dish dropping area hand sink/ **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./pizza salt spoon/ **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit/utensils in 80F water on grill.
10-07-4
Basic - In-use utensil used with moist food stored in standing water/ **Corrected On-Site**
10-03-4
43
Frequently Asked Questions
When was Andretti Indoor Karting & Games last inspected?
The most recent health inspection at Andretti Indoor Karting & Games on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Andretti Indoor Karting & Games?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Andretti Indoor Karting & Games.
How does Andretti Indoor Karting & Games compare to other restaurants in Orlando?
Andretti Indoor Karting & Games most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Andretti Indoor Karting & Games' inspection record improved over time?
Results have been roughly steady. Inspections at Andretti Indoor Karting & Games have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Andretti Indoor Karting & Games means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Andretti Indoor Karting & Games inspected?
Based on the inspection history on file, Andretti Indoor Karting & Games is inspected around three times per year on average.
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