Baldwin Perk
Last inspected: Oct 15, 2025
52
Score
Public records show 12 inspections at Baldwin Perk stretching back to 2022. The most recent report on file is from Oct 15, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “ceiling tile missing”, which has been cited three times.
Restaurants in Orlando average 79, so Baldwin Perk trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on shelf with to go cups **Corrected On-Site**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled **Corrected On-Site**
41-17-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 14 seats outside and 30 seats inside Total 44 seats
51-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in kitchen
38-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen exit door open with a plastic air curtain that has a gap at bottom of curtain and exhaust line at exit door from portable A/C unit in kitchen
35B-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Metal milk containers stored upside down under soap dispenser and paper towel dispenser at hand sink at front counter **Corrected On-Site**
24-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet **Corrected On-Site**
13-07-4
52
Mar 5, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Oct 29, 2024
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back kitchen blocked by trash camps and pan . **Corrected On-Site** - From follow-up inspection 2024-10-22: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On printed menu: salmon panini, and smoked salmon sandwich Digital menu smoked salmon sandwich **Warning** - From follow-up inspection 2024-10-22: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Operator needs to provide date of training for all certification - From follow-up inspection 2024-10-22: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler in back. Operator has scheduled to replace . And is not using cutting board until repairs are made - From follow-up inspection 2024-10-22: **Time Extended**
14-09-4
70
Aug 23, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee began to wash hands in 3 bay sink. Advised that handwashing must be done only in designated handwashing sinks **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back kitchen blocked by trash camps and pan . **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On printed menu: salmon panini, and smoked salmon sandwich Digital menu smoked salmon sandwich **Warning**
02B-01-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Operator needs to provide date of training for all certification
53B-10-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler in back. Operator has scheduled to replace . And is not using cutting board until repairs are made
14-09-4
64
Mar 14, 2024
Complaint Full
4 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jan 3, 2024
Routine - Food
No violations found.
100
Oct 10, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu missing consumer advisory **Repeat Violation** **Warning**
02B-01-5
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on chemical rack **Warning**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank used to prop open door. Operator moved tank to secure **Corrected On-Site** **Warning**
51-11-4
Basic - Ceiling tile missing. Ceiling tile missing in back storage area **Warning**
36-36-4
Basic - Exterior screen has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Bus pan of onions stored on floor Operator inverted bus pan and put onions on top **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 68° Operator removed items and dumped water. **Corrected On-Site** **Warning**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service forks not presented with handles up **Corrected On-Site** **Warning**
25-02-4
55
Jun 21, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shell eggs on counter at make table in kitchen at room temperature 76F less than 2 hrs. Operator placed in cooler for temperature recovery. - Milk 52F in cooler less than 2 hrs. Operator placed in freezer for temperature recovery. - Items less than 2 hrs in cooler at kitchen: liquid egg whites (49F - overnight per operator); sliced ham (less than 2hrs) (60F - Cold Holding). **Repeat Violation** **Warning** - From follow-up inspection 2023-06-21: Milk 55F, ham 56F, liquid eggs 58F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. - Paperwork provided via email. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - Paperwork provided via email. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. - Spoon, forks and knives in dispenser with food contact surface exposed. Advised operator. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - Acoustic tiles at dry storage room by back door. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tile missing. - Hole in ceiling at dry storage room. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - Employee glass coffee cup on counter above oat milk and single service. Advised operator. **Warning** - From follow-up inspection 2023-06-21: **Time Extended**
12B-12-5
58
Apr 7, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs stored on shelf above portioned precooked chicken in reach in cooler at kitchen. - French toast batter made from raw shell eggs (per operator) stored on shelf above bananas in tall cooler in kitchen. Operator moved all items. - Raw smoked salmon stored above sliced turkey. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shell eggs on counter at make table in kitchen at room temperature 76F less than 2 hrs. Operator placed in cooler for temperature recovery. - Milk 52F in cooler less than 2 hrs. Operator placed in freezer for temperature recovery. - Items less than 2 hrs in cooler at kitchen: liquid egg whites (49F - overnight per operator); sliced ham (less than 2hrs) (60F - Cold Holding). **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Fried eggs 108F at make table less than 1 hr. Operator discarded. **Warning**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - Employee washed hands in triple sink. Advised to only use hand sink. **Warning**
12A-03-4
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. - Paperwork provided via email. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - Trash bin in front of hand wash sink in kitchen. Operator moved. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - For poached eggs and salmon on restaurant menu and online menu. **Repeat Violation** **Warning**
02B-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. - Paperwork provided via email. **Warning**
11-26-1
Basic - Ceiling tile missing. - Hole in ceiling at dry storage room. **Warning**
36-36-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - Acoustic tiles at dry storage room by back door. **Warning**
36-37-5
Basic - Single-service articles not stored inverted or protected from contamination. - Spoon, forks and knives in dispenser with food contact surface exposed. Advised operator. **Warning**
25-06-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - Employee glass coffee cup on counter above oat milk and single service. Advised operator. **Warning**
12B-12-5
Basic - Current Hotel and Restaurant license not displayed. - Old Lic that expired 4/2022. **Warning**
50-09-4
26
Jan 5, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
78
Jul 8, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2022-05-03: **Time Extended** - From follow-up inspection 2022-07-08: No proof of any Manager certification. **Admin Complaint**
53A-01-7
90
Frequently Asked Questions
When was Baldwin Perk last inspected?
The most recent health inspection at Baldwin Perk on file is from Oct 15, 2025. The public record contains 12 inspections in total.
What is the most common violation at Baldwin Perk?
Across the inspection record, “ceiling tile missing” has been cited three times, more than any other issue at Baldwin Perk.
How does Baldwin Perk compare to other restaurants in Orlando?
Baldwin Perk most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Baldwin Perk's inspection record improved over time?
Results have been roughly steady. Inspections at Baldwin Perk have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Baldwin Perk 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 Baldwin Perk inspected?
Based on the inspection history on file, Baldwin Perk is inspected around four times per year on average.
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