Cedars Restaurant
Last inspected: Jan 20, 2026
100
Score
The health department has logged nine inspections at Cedars Restaurant, the earliest from 2022. The newest entry in the record is dated Jan 20, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Interior of food processor lemon juicer **warning**” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
7 critical violations. 6 major violations. 8 minor violations.
View 21 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler on cooks line **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee at 75F for more than 4 hours per operator **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee 75F fromt of expo line **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals next to oil on cooks line **Corrected On-Site** **Warning**
41-10-4
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. Chlorine 0 ppm **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Kitchen knife rinsed in prep sink not cleaned in 3 comp sink **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pastry item in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Interior of food processor Lemon juicer **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to cooks line and dish area **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased bottle of chlorine **Corrected On-Site** **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. Had sink next to dish area **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing clear toxic substance not labeled. In bar area underneath hand wash sink **Warning**
41-17-4
Basic - Stored food not covered. Vegetables in walk in cooler not covered **Warning**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and jacket on equipment in back area **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment for mixer near dish machine area **Warning**
24-08-4
Basic - In use equipment or utensils not properly stored. Stored on the floor on cooks line **Corrected On-Site** **Warning**
24-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Salad station reach in cooler **Corrected On-Site** **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in cooler soiled **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service lids not inverted near salad station **Corrected On-Site** **Warning**
25-06-4
13
Jul 31, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Food stored in ice used for drinks. See stop,sale Water bottle in ice bin **Corrected On-Site**
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Water bottle in ice bin
01B-13-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. White cutting board on cooks line
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at the bar **Corrected On-Site**
22-20-5
Basic - Ice buildup in reach-in freezer on cooks line .
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Above ice machine **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Inside table top reach in cooler across from char broiler **Corrected On-Site**
10-17-4
55
Jan 14, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 3 hours. Operator placed in walk-in freezer. 45 minutes later kabob beef (47F - Cold Holding); 38F shrimp (46F - Cold Holding); 39F hummus (48F - Cold Holding); 32F butter (57F - Cold Holding); 39F yogurt (46F - Cold Holding); 38F shawarma (47F - Cold Holding); 33F mushrooms (46F - Cold Holding); 28F garlic in oil (46F - Cold Holding); 29F lettuce ambient (49F - Cooling); 42F
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Over cut broccoli in walk-in cooler **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in bar area soiled Mixer soiled Espresso machine at bar area has debris build up. Soda nozzles at bar area soiled
22-02-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Torn bags of rice on lower shelf of meat prep table.
01B-16-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions no date marking
29-28-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable at bar. **Corrected On-Site**
14-09-4
Basic - Equipment in poor repair reach in cooler on cookline missing interior door protection.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris located at front counter
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers at bar soiled Exterior of ice bin soiled by mop sink Gaskets on cookline of reach in cooler soiled Walk-in cooler door gaskets
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust Behind meat prep area next to ice machine
36-27-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
30
Jul 30, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
27
Oct 25, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ice buildup in small reach-in freezer on cooks line - From follow-up inspection 2023-10-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cooks line - From follow-up inspection 2023-10-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above back door next to dish machine - From follow-up inspection 2023-10-25: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Door for under-counter reach in cooler across from oven door. **Repeat Violation** - From follow-up inspection 2023-10-25: **Time Extended**
14-11-5
82
Sep 1, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
74
May 23, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Dec 7, 2022
Routine - Food
6 critical violations. 9 major violations. 11 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday cut tomato (48F - Cold Holding)
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday rice (45F - Cooling)
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server sorted soiled dish and then touched clean small ware without washing hands **Corrected On-Site**
12A-13-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread stored in and touching a non food grade bag.
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (45F - Cooling) per operator from yesterday
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ladies room used by employee 87°f Mens room used by employee 92°f
27-16-4
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. Milk per operator more than 24 hours without date mark
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice container filled to the top and covered
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Charbel Saab
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board soiled. Soda Nozzle Soiled in bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container being filled with water. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash in bar.
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dish area.
31B-05-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with food in kitchen **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on prep shelf next to from and over prep area **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Mixer rusting around outside
14-10-4
Basic - Food stored on floor in walk in freezer.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. In bar ice scoop stored on soiled bar counter. **Corrected On-Site**
10-12-5
Basic - Light not functioning in hood.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled Shelves soiled walk in cooler.
23-03-4
Basic - Plumbing system in disrepair. No cold water in hand wash sink in dish area. No cold water in 3 compartment sink spray nozzle
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato over ready to eat parsley
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple plastic bottles with liquid in kitchen not labeled
02D-01-5
10
Frequently Asked Questions
When was Cedars Restaurant last inspected?
The most recent health inspection at Cedars Restaurant on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Cedars Restaurant?
Across the inspection record, “interior of food processor lemon juicer **warning**” has been cited four times, more than any other issue at Cedars Restaurant.
How does Cedars Restaurant compare to other restaurants in Orlando?
Cedars Restaurant most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Cedars Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Cedars Restaurant have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cedars Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cedars Restaurant inspected?
Based on the inspection history on file, Cedars Restaurant is inspected around three times per year on average.
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