Barkhaven
Last inspected: Apr 1, 2026
78
Score
Across the available record, Barkhaven has six inspections on file, the first dated 2024. Inspectors last stopped by on Apr 1, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
That falls roughly in the middle of the pack for Orlando restaurants. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in cooler at cook line **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bag of sugar on floor in dry storage area **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At reach in cooler at cook line **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
14-09-4
78
Jan 27, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in cooler at cook line **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility has ROP raw chicken wings, done on 1/25 , sous vide by 1/28, in the morning. No product name or time marked on bags. Only dated bagged and has to be sous vide by date. Per the cook , ROP of raw wings is only done to sous vide chicken immediately and then once cooked remove from ROP to cool down on sheet trays **Warning**
03G-50-1
Basic - Food not stored at least 6 inches off of the floor. Bag of sugar on floor in dry storage area **Warning**
08B-47-4
Basic - Cutting board has cut marks and is no longer cleanable. At reach in cooler at cook line **Warning**
14-09-4
70
May 13, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color. **Warning** - From follow-up inspection 2025-03-19: Dish machine still not working. Operation does not know when it will be fixed. Currently using 3 compartment sink. **Time Extended** - From follow-up inspection 2025-05-13: Not using dish machine. Using 3 compartment sink until dish machine repaired or switch to chemical sanitizer. Operaotr does not know when dish machine will get repaired. Any even try to switch to chemical sanitizer. Time extend until next unannounced inspection **Time Extended**
22-49-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board - From follow-up inspection 2025-03-19: **Time Extended** - From follow-up inspection 2025-05-13: Cut boards still have grooves **Time Extended**
14-09-4
82
Mar 19, 2025
Complaint Full
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color. **Warning** - From follow-up inspection 2025-03-19: Dish machine still not working. Operation does not know when it will be fixed. Currently using 3 compartment sink. **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site no date marking - From follow-up inspection 2025-03-19: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operation is doing souls vide, vacuum sealing raw chicken, cooking in water while in bags, cooked and held until needed then deep fried when needed **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
03G-09-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof any certified food manager **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. No proof of any food handler training **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
53B-01-5
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. No proof employee reporting Provided operator with form for employees to sign **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board - From follow-up inspection 2025-03-19: **Time Extended**
14-09-4
50
Mar 11, 2025
Complaint Full
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color. **Warning**
22-49-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operation is doing souls vide, vacuum sealing raw chicken, cooking in water while in bags, cooked and held until needed then deep fried when needed **Warning**
03G-09-5
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof any certified food manager **Warning**
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature dish machine no measuring device to confirm minimum temperature for sanitation step reaches 160°
16-62-1
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. No proof of any food handler training **Warning**
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 employee reporting Provided operator with form for employees to sign **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site no date marking
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board
14-09-4
Basic - Food stored on floor. Bucket of pickles stored on floor Operator removed off floor
08B-38-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Mobile unit on premise no opening protection at service window
35B-14-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go hoaxes at mobile pass through not inverted
25-06-4
39
Nov 1, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker
29-42-4
86
Frequently Asked Questions
When was Barkhaven last inspected?
The most recent health inspection at Barkhaven on file is from Apr 1, 2026. The public record contains six inspections in total.
How does Barkhaven compare to other restaurants in Orlando?
Barkhaven most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Barkhaven's inspection record improved over time?
Yes. Recent inspections at Barkhaven have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Barkhaven means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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