Boil Spot

8133 Vineland Ave, Orlando, FL 32821

Seafood

Last inspected: Apr 3, 2026

Score

Medium Risk

Going back to 2022, Boil Spot has eight inspections in the public record. The latest inspection on file is from Apr 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.

Violation counts have held steady across recent visits, averaging around four violations each.

“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.

Restaurants in Orlando average 79, so Boil Spot trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 3, 2026

Food-Licensing Inspection

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 shell eggs stored over dough at reach in cooler at wait staff area Raw chicken kebabs stored over raw beef kabobs at reach in cooler at cooks line **Corrected On-Site**

08A-05-6

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cooks line on make table and square cutting board at bar

22-02-4

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build on ceiling

14-69-4

Basic - Water leaking from pipe and/or faucet/handle. Triple sink at bar

29-11-4

Aug 14, 2025

Complaint Full

2 critical violations. 2 major violations.

View 4 violations

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over beef in walk-in cooler **Corrected On-Site** **Repeat Violation**

08A-20-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (51F - Cold Holding); raw shell egg (ambient 70°F - Cold Holding) both items held at condiment bar. In unit less then 4 hours, advised operator to place items on cold side of buffet **Corrective Action Taken** **Repeat Violation**

03A-02-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two hand sinks on cookline

31B-02-4

Intermediate - No soap provided at handwash sink. Two handsink sat cookline

31B-03-4

Mar 4, 2025

Routine - Food

2 critical violations.

View 2 violations

Hands Clean and Properly Washed

FL-08

Employee Health Policies Present

FL-03

Sep 20, 2024

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (46F - Cold Holding) at condiment bar. In unit less then 2 hours, operator placed on ice **Corrective Action Taken**

03A-02-5

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In beef short rib tub in walk-in cooler **Corrected On-Site**

10-06-5

Feb 29, 2024

Routine - Food

1 critical violation. 7 minor violations.

View 8 violations

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 48F on buffet line. Recommend operator put on time plan. **Corrective Action Taken**

03A-03-5

Basic - Floor soiled/has accumulation of debris. Underneath behind kitchen equipment.

36-73-4

Basic - Insect control device installed over food preparation area. Entrance to kitchen over drinking cups

35B-02-4

Basic - Light not functioning. 2 in hood.

36-62-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents

23-03-4

Basic - Stored food not covered. Everything underneath make line in kitchen.

08B-12-5

Basic - Unnecessary items/unused equipment on the premises. Bane saw in kitchen operator says no longer use.

33-31-5

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on front bar area not protected.

24-05-4

Aug 24, 2023

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

Employee Health Policies Present

FL-03

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Jun 7, 2023

Routine - Food

2 major violations. 6 minor violations.

View 8 violations

Supervisor/Person in Charge Present

FL-01

Hands Clean and Properly Washed

FL-08

Food Temperature Measuring Devices Provided and Accurate

FL-46

Required Records Available; Shellstock Tags/Labels

FL-14

Potentially Hazardous Food Held at Proper Temperature

FL-16

Food Contact Surfaces Clean and Sanitized

FL-22

Single-Use/Single-Service Articles Properly Stored and Used

FL-45

Raw Animal Food Properly Separated from Each Other and RTE Food

FL-47

Jul 18, 2022

Food-Licensing Inspection

2 critical violations. 1 minor violation.

View 3 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef stomach in reach in cooler (right side) across from burners at 46F from overnight.

03A-02-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef stomach in reach in cooler (right side) across from burners at 46F from overnight.

01B-02-5

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above 3 compartment sink

24-08-4

Show all 8 inspections Show less

Frequently Asked Questions

When was Boil Spot last inspected?

The most recent health inspection at Boil Spot on file is from Apr 3, 2026. The public record contains eight inspections in total.

What is the most common violation at Boil Spot?

Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Boil Spot.

How does Boil Spot compare to other restaurants in Orlando?

Boil Spot most recently scored 70 out of 100, which is lower than the Orlando average of 79.

Has Boil Spot's inspection record improved over time?

Results have been roughly steady. Inspections at Boil Spot have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Boil Spot 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 Boil Spot inspected?

Based on the inspection history on file, Boil Spot is inspected around two times per year on average.

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