B Line Diner
Last inspected: Jan 14, 2026
67
Score
The health department has logged eight inspections at B Line Diner, the earliest from 2022. Inspectors last stopped by on Jan 14, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited two times.
B Line Diner's latest score of 67 falls below the Orlando average of 79. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles/wait station/ **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./a container of biscuits stored I. Front of the cook line hand sink/removed/ **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable./several cutting boards on rack/outside walk in cooler.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored in between a box of opened almonds/dry storage room/moved almonds/ **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Standing water in bottom of reach-in-cooler./back kitchen near wait station reach in cooler.
29-49-6
67
Dec 2, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter holding at 66F/out for service for about 1 hours/iced immediately/rechecked 41F. Recommended using time as public health control. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Cleaned dish shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored with sugar packets and pancake mix/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Interior microwave has accumulation of black substance/grease/food debris./top.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./wait station hand sink/ **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning./cleaned dish shelves.
16-46-4
Basic - Single-service articles improperly stored./opened box of foam cups stored on floor/coffee station kitchen/ **Corrected On-Site**
25-05-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons at coffee station/ **Corrected On-Site**
25-02-4
61
Feb 25, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
64
Jan 21, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over pickles and cut lettuce in sandwich prep station reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 46F, cooked pork 50F cold holding at front cook line prep cooler for less than 4 hours per chef/cut ham moved to freezer and rechecked at 40F, cooked pork rechecked at 38F/ **Corrected On-Site**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
24-08-4
Basic - Food storage container/container lid cracked or broken./some plastic containers on cleaned dish rack.
14-38-4
Basic - Old labels stuck to food containers after cleaning./on plastic container/ **Corrected On-Site**
16-46-4
64
Jun 11, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing./metal pan inside cook line hand sink/ **Corrected On-Site**
31A-11-4
Basic - Single-service articles improperly stored./a case of single service lids on floor, salad station/ **Corrected On-Site**
25-05-4
Basic - Cutting board has cut marks and is no longer cleanable./salad station white cutting board
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks/ **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor./a bag of cane sugar, storage room/ **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./employee's opened drink inside salad dressing reach in cooler/ **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on top of ice cream freezer/ **Corrected On-Site**
21-09-4
64
Dec 21, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over pickles and cucumber/dessert salad side reach in cooler 107.
08A-05-6
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./several bottles of milk in wait station reach in cooler.
02C-03-5
Basic - Equipment in poor repair./022 reach in cooler right side door cannot closed completely.
14-11-5
Basic - Hot holding unit interior/shelves have accumulation of soil residues./back prep area.
22-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./handle for corn beef hash, cook line cooler/ **Corrected On-Site**
10-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./bottle water inside cook line reach in cooler/ **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor./front cook line/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./floor container under kitchen small prep table.
02D-01-5
Basic - Ice buildup in reach-in cooler/bread station.
14-69-4
55
Dec 14, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./six broken shell eggs at cook line reach in cooler.
01B-14-4
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./cooked chorizo in bakery side walk in cooler/ **Corrected On-Site**
02C-03-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./bakery station dairy reach in cooler/ **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink/ **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior have accumulation of standing water, reach in cooler 028.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filter, coffee station, kitchen/ **Corrected On-Site**
25-06-4
64
Frequently Asked Questions
When was B Line Diner last inspected?
The most recent health inspection at B Line Diner on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at B Line Diner?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited two times, more than any other issue at B Line Diner.
How does B Line Diner compare to other restaurants in Orlando?
B Line Diner most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has B Line Diner's inspection record improved over time?
Results have been roughly steady. Inspections at B Line Diner have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at B Line Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is B Line Diner inspected?
Based on the inspection history on file, B Line Diner is inspected around three times per year on average.
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