Antilles Cuisine 2
Last inspected: Mar 17, 2026
37
Score
Public records show 10 inspections at Antilles Cuisine 2 stretching back to 2022. The most recent report on file is from Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near 18 violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
2
Major latest
13
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. 8 bags Plantain chips. - From follow-up inspection 2026-03-17: **Time Extended**
01B-04-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handsink on cook line blocked by pots **Repeat Violation** - From follow-up inspection 2026-03-17: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-17: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen - From follow-up inspection 2026-03-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish storage shelf and cooler top. **Corrected On-Site** - From follow-up inspection 2026-03-17: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler in center of kitchen. No food **Repeat Violation** - From follow-up inspection 2026-03-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Walk in cooler floor in disrepair -floor tiles in kitchen cracked - From follow-up inspection 2026-03-17: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Box of carrots on floor in walk in cooler - From follow-up inspection 2026-03-17: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2026-03-17: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer - From follow-up inspection 2026-03-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple seasoning containers - From follow-up inspection 2026-03-17: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2026-03-17: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in cooler by back door - From follow-up inspection 2026-03-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water handle on hand sink in kitchen. Doesn't work - From follow-up inspection 2026-03-17: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Hot cabinet outside **Repeat Violation** - From follow-up inspection 2026-03-17: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. From hand sink in kitchen - From follow-up inspection 2026-03-17: **Time Extended**
29-11-4
37
Mar 11, 2026
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. 8 bags Plantain chips.
01B-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - on counter cooked vegetables (77F - Hot Holding) -In oven ; pork (121F - Hot Holding); turkey (112F - Hot Holding) less than 4hrs per operator. Advised to reheat to 165F for temperature recovery **Repeat Violation** **Warning**
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Handsink on cook line blocked by pots **Repeat Violation**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish storage shelf and cooler top. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Cooler in center of kitchen. No food **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. -Walk in cooler floor in disrepair -floor tiles in kitchen cracked
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Box of carrots on floor in walk in cooler
08B-47-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple seasoning containers
10-01-5
Basic - Light not functioning. Under hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in cooler by back door
23-03-4
Basic - Plumbing system in disrepair. Hot water handle on hand sink in kitchen. Doesn't work
29-08-4
Basic - Unnecessary items/unused equipment on the premises. Hot cabinet outside **Repeat Violation**
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. From hand sink in kitchen
29-11-4
32
Oct 21, 2025
Routine - Food
3 critical violations. 5 major violations. 14 minor violations.
View 22 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitize step in 3 comp sink while staff washed dishes. Manager instructed staff to setup sink and sanitize dishes that have been washed. **Corrective Action Taken** - From follow-up inspection 2025-10-21: **Time Extended**
22-45-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green banana (120F - Hot Holding). Less than 4 hours. white rice (125F - Hot Holding added to pot to reheat **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Pot on the floor blocking entrance to sink located next to triple sink. Only hand sink in the kitchen. Manager unblocked sink. **Corrected On-Site** - From follow-up inspection 2025-10-21: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar. Manager added **Corrected On-Site** - From follow-up inspection 2025-10-21: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Behind bar. Manager added. **Corrected On-Site** - From follow-up inspection 2025-10-21: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-21: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. - From follow-up inspection 2025-10-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Ice machine - From follow-up inspection 2025-10-21: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-10-21: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Manager broke it up. **Corrected On-Site** - From follow-up inspection 2025-10-21: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar - From follow-up inspection 2025-10-21: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 prep tables in kitchen - From follow-up inspection 2025-10-21: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Open dumpster lid. Manager tried to close bins unable to close all. - From follow-up inspection 2025-10-21: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Plumbing line from a removed fixture not capped off. At entrance to kitchen - From follow-up inspection 2025-10-21: **Time Extended**
29-05-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Pumpkin cut in half. Located in walk in cooler. - From follow-up inspection 2025-10-21: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Men's Manager turned on water to flush. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
32-23-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old condenser fan and warmer in back yard. - From follow-up inspection 2025-10-21: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Okra and other vegetables over prepared vegetables located in walk in cooler. - From follow-up inspection 2025-10-21: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Three large white ingredients bins. - From follow-up inspection 2025-10-21: **Time Extended**
02D-01-5
19
Oct 20, 2025
Routine - Food
4 critical violations. 5 major violations. 15 minor violations.
View 24 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitize step in 3 comp sink while staff washed dishes. Manager instructed staff to setup sink and sanitize dishes that have been washed. **Corrective Action Taken**
22-45-4
High Priority - Roach activity present as evidenced by live roaches found. 1 on the side of the prep table. Operator killed roach and sanitized the area. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green banana (120F - Hot Holding). Less than 4 hours. white rice (125F - Hot Holding added to pot to reheat **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Pot on the floor blocking entrance to sink located next to triple sink. Only hand sink in the kitchen. Manager unblocked sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar. Manager added **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Behind bar. Manager added. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Raw fruits/vegetables not washed prior to preparation. Pumpkin cut in half. Located in walk in cooler.
08B-39-4
Basic - Toilet/urinal not flushing/functioning properly. Men's Manager turned on water to flush. **Corrected On-Site** **Repeat Violation**
32-23-5
Basic - Unnecessary items/unused equipment on the premises. Old condenser fan and warmer in back yard.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Okra and other vegetables over prepared vegetables located in walk in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Three large white ingredients bins.
02D-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 14 on trap behind refrigerated prep table. Operator discarded trap. **Corrected On-Site** **Warning**
35A-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Ice machine
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in walk-in freezer. Manager broke it up. **Corrected On-Site**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 prep tables in kitchen
05-09-4
Basic - Open dumpster lid. Manager tried to close bins unable to close all.
33-16-4
Basic - Plumbing line from a removed fixture not capped off. At entrance to kitchen
29-05-4
16
Apr 25, 2025
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-25: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to dispense at hand sink by triple sink - From follow-up inspection 2025-04-25: **Time Extended**
31B-05-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cleaning tools in hand sink by triple sink. Immediately removed **Corrected On-Site** - From follow-up inspection 2025-04-25: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-04-25: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-04-25: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-04-25: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Grease on floor behind stove -Floor under dry storage shelf - floor in corners of bar - From follow-up inspection 2025-04-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen - From follow-up inspection 2025-04-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2025-04-25: **Time Extended**
31B-04-4
41
Apr 24, 2025
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. -Raw shell Eggs over whole lettuce in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinade 51F made 4/22 . Operator discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked Turkey, chicken, goat all made yesterday or Tuesday per operator. Items are 57F cold holding in cooler less than 4hrs per operator. Items were moved to cooler at 7am per operator. Advised to move items to a different cooler for temperature recovery. - Marinade 51F made 4/22 . Operator discarded **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning tools in hand sink by triple sink. Immediately removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to dispense at hand sink by triple sink
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and bags over shelf next ton paper products and over beans. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Missing fan cover in walk in cooler. Operator immediately replaced **Corrected On-Site**
14-11-5
Basic - Floor soiled/has accumulation of debris. -Grease on floor behind stove -Floor under dry storage shelf - floor in corners of bar
36-73-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Bagged carrots on floor in walk in cooler. Operator removed **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour,sugar , salt containers
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Flour,sugar , salt containers **Corrected On-Site**
14-01-5
20
Oct 7, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink on cook line.
31B-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 3 vents in kitchen dust build up **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer Walk in freezer. **Repeat Violation**
14-69-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal out of order. **Repeat Violation**
32-23-4
Basic - Unnecessary items/unused equipment on the premises. Non operational ice machine in kitchen used for storage. **Repeat Violation**
33-31-5
61
Feb 19, 2024
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom and cook **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area.
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 3 vents in kitchen area.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor. **Repeat Violation**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light inside of hot holding unit at bar.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both coolers on cook line
22-16-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal covered with plastic bag, out of order.
32-23-4
Basic - Unnecessary items/unused equipment on the premises. Broken hot holding unit outside of back door, ice machine and cold holding unit inside kitchen. **Repeat Violation**
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
50
Aug 8, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above cabbage.
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. No handle pans in bulk floor. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. License are current active.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with food. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Chicken in walk in freezer and cabbage in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer. Sheet of ice on floor.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler dust.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Unused ice machine in kitchen.
33-31-5
50
Sep 21, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Antilles Cuisine 2 last inspected?
The most recent health inspection at Antilles Cuisine 2 on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Antilles Cuisine 2?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Antilles Cuisine 2.
How does Antilles Cuisine 2 compare to other restaurants in Orlando?
Antilles Cuisine 2 most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Antilles Cuisine 2's inspection record improved over time?
Results have been roughly steady. Inspections at Antilles Cuisine 2 have averaged around 18 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Antilles Cuisine 2 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 Antilles Cuisine 2 inspected?
Based on the inspection history on file, Antilles Cuisine 2 is inspected around three times per year on average.
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