Cask & Larder
Last inspected: Nov 5, 2025
58
Score
The health department has logged 11 inspections at Cask & Larder, the earliest from 2022. Cask & Larder was last inspected on Nov 5, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 12 violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Cask & Larder on the weaker side. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 5, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Turkey in unopened packaging temping at 50F,at small kitchen pull out coolers.Per operator item was bought up from downstairs walk in cooler and placed in pull out reach in coolers less than 45 minutes.Operator moved Turkey to freezer for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at small kitchen blocked by cart **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of a case of single serve item **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil at dry storage **Corrected On-Site**
08B-47-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in small kitchen
29-11-4
58
Oct 1, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran dish machine several times and final reading 50ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout kitchen
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand washing sink not dispensing soap.operator replaced with other soap **Corrected On-Site**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar at prep area **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At downstairs kitchen next to mop sink
51-11-4
Basic - Ceiling tile missing. Over walk in freezer and mop sink
36-36-4
Basic - Hole in or other damage to wall. Downstairs kitchen across from walk in cooler and walk in freezer at bottom part of wall
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler at cooks line
14-69-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at wait staff area
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar,flour and panko at prep area **Corrected On-Site**
02D-01-5
50
Jun 20, 2025
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee moved trash can with hands then proceeded to grab gloves, without washing hands. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. **Warning** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
01B-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice chute of ice machine heavily soiled. Can opener -soda gun nozzles at front bar. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed green scrubbie in dish area hand wash sink. Front line hand wash sink used as a dump sink. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. To go area **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Flour Bread crumbs in prep area. (basement area) - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - tank located in basement perp area. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Dishwasher. **Corrected On-Site** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
12B-09-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer on cookline. Basement prep room. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
10-18-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cherry tomatoes **Corrective Action Taken** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - reach in cooler #3 **Repeat Violation** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water 50 degrees, operator states 1 hour. - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Corrected On-Site** - From follow-up inspection 2025-06-18: **Time Extended** - From follow-up inspection 2025-06-20: **Time Extended**
02D-01-5
17
Jun 18, 2025
Routine - Food
6 critical violations. 6 major violations. 9 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale, all food items 54 and higher. All food items discarded by operator. **Warning** - From follow-up inspection 2025-06-18: Multiple items at 52°F. Operator states items in cooler less then four hours. Products moved to different walk-in cooler **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2025-06-18: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter. - From follow-up inspection 2025-06-18: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee moved trash can with hands then proceeded to grab gloves, without washing hands. - From follow-up inspection 2025-06-18: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - From follow-up inspection 2025-06-18: **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. **Warning** - From follow-up inspection 2025-06-18: **Time Extended**
01B-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice chute of ice machine heavily soiled. Can opener -soda gun nozzles at front bar. - From follow-up inspection 2025-06-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed green scrubbie in dish area hand wash sink. Front line hand wash sink used as a dump sink. - From follow-up inspection 2025-06-18: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips. - From follow-up inspection 2025-06-18: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-06-18: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. To go area **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-06-18: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-18: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Flour Bread crumbs in prep area. (basement area) - From follow-up inspection 2025-06-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - tank located in basement perp area. - From follow-up inspection 2025-06-18: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Dishwasher. **Corrected On-Site** - From follow-up inspection 2025-06-18: **Time Extended**
12B-09-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks - From follow-up inspection 2025-06-18: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer on cookline. Basement prep room. - From follow-up inspection 2025-06-18: **Time Extended**
10-18-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cherry tomatoes **Corrective Action Taken** - From follow-up inspection 2025-06-18: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - reach in cooler #3 **Repeat Violation** - From follow-up inspection 2025-06-18: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water 50 degrees, operator states 1 hour. - From follow-up inspection 2025-06-18: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Corrected On-Site** - From follow-up inspection 2025-06-18: **Time Extended**
02D-01-5
14
Jun 13, 2025
Routine - Food
6 critical violations. 6 major violations. 9 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale, all food items 54° and higher. All food items discarded by operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee moved trash can with hands then proceeded to grab gloves, without washing hands.
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice chute of ice machine heavily soiled. Can opener -soda gun nozzles at front bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed green scrubbie in dish area hand wash sink. Front line hand wash sink used as a dump sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. To go area **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cherry tomatoes **Corrective Action Taken**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. - reach in cooler #3 **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water 50 degrees, operator states 1 hour.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer on cookline. Basement prep room.
10-18-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks
13-04-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Dishwasher. **Corrected On-Site**
12B-09-5
Basic - Carbon dioxide/helium tanks not adequately secured. - tank located in basement perp area.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Flour Bread crumbs in prep area. (basement area)
14-01-5
14
Nov 1, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked sausage in cooler drawer on cookline **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter/bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At front counter/bar **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
24-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups and lids at panini station **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Cooler drawer on cookline under salad station
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm, retested at 200ppm **Corrected On-Site**
21-08-4
58
Mar 8, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Nov 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar hand wash sink **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Light not functioning. From hood, 1 light out **Repeat Violation** **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
36-62-4
86
Nov 15, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers over ready to eat in reach cheeses and arugula in cooler from cookline. Operator flipped them. **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. **Warning**
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in the back prep area blocked with ladder and cart. Operator removed it. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar hand wash sink **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Outside bar hand wash sink **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed ramekin in goat cheese. Operator removed it **Corrected On-Site** **Warning**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed frying oil on the floor. Operator moved them off the floor. **Corrected On-Site** **Warning**
08B-47-4
Basic - Light not functioning. From hood, 1 light out **Repeat Violation** **Warning**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler **Corrected On-Site** **Warning**
05-09-4
47
Mar 29, 2023
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (45F - Cold Holding); raw burgers (44F - Cold Holding) less then 4 hours , operator placed in reach in cooler to bring temperature down to 41f **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 to go area cooler from 1 hour ago and reach in cooler cook line , operator time marked. **Corrected On-Site**
03F-02-5
High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Bar area
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw shrimp prep area . **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Bar area . **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ prep table **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface./ prep area
14-33-4
Basic - Cutting board has cut marks and is no longer cleanable./ cook line
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line
22-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods cook line
23-03-4
Basic - Light not functioning. **Repeat Violation**
36-62-4
Basic - Equipment in poor repair. Reach in cooler gasket cook line .
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Water leaking from pipe and/or faucet/handle. Kitchen faucet .
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. To go area .
36-27-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch.
13-07-4
23
Nov 9, 2022
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by waffle station: sliced tomatoes (57F - Cold Holding); cut lettuce (59F - Cold Holding); Brussels sprouts raw (59F - Cold Holding); raw veggie burgers (56F - Cold Holding) Reach in cooler at the end of the hot line, in front of the oven: roasted corn (45-46F - Cold Holding) Reach in cooler in the back: Mac and cheese (52F - Cold Holding); liquid eggs (47F - Cold Holding) Advised operator to use time temperature control form while the reach in coolers are fixed.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in the back prep area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen line blocked with a garbage can and outside bar area had pitcher inside.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both in bar area
31B-02-4
Intermediate - No soap provided at handwash sink. Both in Bar area and the one outside
31B-03-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. For bar area dishwasher machine
16-59-1
Basic - Light not functioning. 1 light out on the hood
36-62-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored with clean utensils in the dish room area.
40-06-5
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
43
Frequently Asked Questions
When was Cask & Larder last inspected?
The most recent health inspection at Cask & Larder on file is from Nov 5, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cask & Larder?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cask & Larder.
How does Cask & Larder compare to other restaurants in Orlando?
Cask & Larder most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Cask & Larder's inspection record improved over time?
Yes. Recent inspections at Cask & Larder have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cask & Larder 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 Cask & Larder inspected?
Based on the inspection history on file, Cask & Larder is inspected around four times per year on average.
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