At the Diner Lbv
Last inspected: Feb 13, 2026
100
Score
At the Diner Lbv has been inspected seven times since 2024. The most recent report on file is from Feb 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about seven violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
At the Diner Lbv's latest score of 100 sits above the Orlando average of 79. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no Food Manager certification at time of inspection, Manager has certification at another store, will provided proof callback inspection. **Warning** - From follow-up inspection 2025-11-10: Checked no the Food Manager Certification available at time time of callback inspection notify Supervisor on duty 60 day call back to be given to operator at time of callback inspection. **Time Extended** - From follow-up inspection 2026-01-13: Checked no copy of Food management certification spoke to Manager cannot find information from previous company, at time of call back inspection. Manager has proof of taking the test on Anthony Burruto Serv Safe 11/4/2024 passed not able to print certification at time of callback inspection. Spoke with supervisor on duty approval to give operator 30 days,must have a copy of Food management certification. **Time Extended**
53A-01-7
90
Nov 10, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has stains left on the surface located in the prep kitchen, cook line. **Warning** - From follow-up inspection 2025-11-10: Checked the white cutting still has stains left on the surface located on the reach in cooler located on the cook line. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no Food Manager certification at time of inspection, Manager has certification at another store, will provided proof callback inspection. **Warning** - From follow-up inspection 2025-11-10: Checked no the Food Manager Certification available at time time of callback inspection notify Supervisor on duty 60 day call back to be given to operator at time of callback inspection. **Time Extended**
53A-01-7
82
Nov 7, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spinach 57°f, feta cheese 56/57°f, Swiss cheese 46°f stored top panel reach in cooler less than 4 hours recommend to quick chill product immediately. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Checked red skin potatoes stored at room temperature has no time mark on the food item, per employee placed product out 7am time mark at time of inspection. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no Food Manager certification at time of inspection, Manager has certification at another store, will provided proof callback inspection. **Warning**
53A-01-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has stains left on the surface located in the prep kitchen, cook line. **Warning**
22-02-4
Basic - Clean utensils stored between equipment and wall. Observed knives stored on the side equipment reach in cooler on the cook line. **Warning**
24-14-4
Basic - Current Hotel and Restaurant license not displayed. Observed copy of license provided expired 4/1/2025. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed campro containers stacked wet on the storage shelve. **Warning**
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. Observed cup stored inside sugar container. **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the ceiling tiles throughout the kitchen. **Warning**
36-34-5
47
Apr 30, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat ammonia used for wiping cloths.
16-36-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed food debris on the interior panel door of the ice machine.
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup stored inside garlic seasoning located in dry storage room.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water located on the cook line.
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor located on the cook line.
21-38-4
67
Dec 27, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of potatoes 45°f stored at room temperature on the cook line, recommend to use time as public health control. Employee place potatoes on the board located on the cook line 7am-11am 4 hours. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed breakfast potatoes stored at room temperature no time mark all other foods on the labeled on the board 7am -11am 4 hours Employee time marked at time of inspection. **Corrected On-Site**
03F-02-5
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. Observed no proof of clean up of vomit procedure in the restaurant.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of Food Manager certificate on premises spoke to operator. Employee working has her Food Manager certificate found at end of inspection. **Corrected On-Site**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food handling training on premises at time of inspection, will check on the next unannounced inspection. Per person in charge has taken certification at another location, can not find copy.
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof provided for food employees working in the restaurant. **Repeat Violation**
11-26-1
Basic - No copy of latest inspection report available. Observed no copy of last inspection on premises at time of inspection.
51-18-6
47
May 23, 2024
Food-Licensing Inspection
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Potatoes,46 f,45 f ,48 f cooling from yesterday.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over spinach at the front line area. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Improper cooling of potatoes.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Potatoes were covered while cooling from yesterday. Potatoes,46 f,45 f ,48 f cooling from yesterday.
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Spaces in ceiling throughout the establishment.
36-24-5
Basic - Unwashed lettuce stored over cooked potatoes in walk in cooler.
08B-17-4
41
Frequently Asked Questions
When was At the Diner Lbv last inspected?
The most recent health inspection at At the Diner Lbv on file is from Feb 13, 2026. The public record contains seven inspections in total.
What is the most common violation at At the Diner Lbv?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at At the Diner Lbv.
How does At the Diner Lbv compare to other restaurants in Orlando?
At the Diner Lbv most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has At the Diner Lbv's inspection record improved over time?
Yes. Recent inspections at At the Diner Lbv have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at At the Diner Lbv means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is At the Diner Lbv inspected?
Based on the inspection history on file, At the Diner Lbv is inspected around four times per year on average.
Nearby Restaurants