Citrus Club
Last inspected: Feb 18, 2026
64
Score
Public records show 11 inspections at Citrus Club stretching back to 2023. The latest inspection on file is from Feb 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
Looking across the full record, “in-use tongs stored on equipment door handle between uses” is the recurring theme, flagged four times.
Restaurants in Orlando average 79, so Citrus Club trails the local norm. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg. In pan in drawer cooler. Operator didcarded **Corrected On-Site**
01B-14-4
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. Prep person on line.
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several prep persons
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bread cooler
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In salad cooler
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over cheeses in salad cooler. Operator removed **Corrected On-Site**
08B-17-4
64
Sep 9, 2025
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned **Corrective Action Taken** - From follow-up inspection 2025-09-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -Ice in hand sink at end of cook line. And dishwasher area. -Food debris in hand sink at salad station - From follow-up inspection 2025-09-09: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In center cook line - From follow-up inspection 2025-09-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. In center of cook line - From follow-up inspection 2025-09-09: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves in salad cooler - From follow-up inspection 2025-09-09: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line - From follow-up inspection 2025-09-09: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-09-09: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Some Hood filters dented and out of place - From follow-up inspection 2025-09-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under salad station equipment - From follow-up inspection 2025-09-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim and bottom of bread warmer - From follow-up inspection 2025-09-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at salad station draining slowly - From follow-up inspection 2025-09-09: **Time Extended**
29-20-5
45
Sep 5, 2025
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 118F ; ( - Hot Holding) less than 4hrs per operator. Operator immediately reheat to 165F for temperature recovery. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD STATION Pico, Tuna Pico cut tomatoes Cream cheese, Peach sauce , Cooked peaches 45F-48F cold holding overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg cracked in pan. Operator immediately discarded **Corrected On-Site**
01B-14-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tomato jam prepared 8/27 1/2 qt. Operator immediately discarded **Corrected On-Site**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked short rib in walk in cooler . Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Food placed in soiled container/equipment. Washed berries stored in original containers. Both at salad prep station and bakery. Operator immediately removed **Corrected On-Site**
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Ice in hand sink at end of cook line. And dishwasher area. -Food debris in hand sink at salad station
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In center cook line
31B-02-4
Intermediate - No soap provided at handwash sink. In center of cook line
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves in salad cooler
22-31-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on cook line. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. Some Hood filters dented and out of place
14-11-5
Basic - Floor soiled/has accumulation of debris. Under salad station equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim and bottom of bread warmer
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at salad station draining slowly
29-20-5
17
Feb 24, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
30
Aug 30, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw RedFish over cooked shrimp in fish cooler **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-08-30: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-30: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bread warming drawers not in use Can opener blade. Operator removed to be cleaned **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-08-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at dishwashing area **Repeat Violation** - From follow-up inspection 2024-08-30: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At salad station - From follow-up inspection 2024-08-30: **Time Extended**
21-04-4
47
Aug 29, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw RedFish over cooked shrimp in fish cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: sour cream , liquid egg, bison juice, bison, redfish ; (45-52F - Cold Holding) overnight per operator. Operator immediately discarded **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler: sour cream , liquid egg, bison juice, bison, redfish ; (45-52F - Cold Holding)
01B-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bread warming drawers not in use Can opener blade. Operator removed to be cleaned **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at dishwashing area **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar Seared salmon **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. At salad station
21-04-4
32
Mar 25, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
82
Mar 22, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. 1 bottle of Cleaning chemicals on shelf above salad station prep cooler. Operator immediately removed **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic, cooked potatoes, butter, red sauce, Halibut , crab, flounder lentils. All items in sauté prep cooler less than 4 hours per operator. Operator put on ice and moved items to other cooler for immediate temperature recovery. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items. **Corrected On-Site**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and bags on dry storage shelf above dry goods in salad station Headphones and case on shelf above prep cooler on cook line **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler at salad station
14-33-4
41
Oct 16, 2023
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Toxic substance/chemical improperly stored. Chemical bottle over unwashed potatoes **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 8/8 Special tomato sauce 9/27 Slaw 10/5 Tomato Vera Cruz 10/3 Chef sauce tomato based 9/21
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw turkey sausage removed from original packaging over multiple items in reach in freezer
08A-02-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 78F. Operator discarded **Corrected On-Site**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by banquet station had shelves in the way
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area had food particles
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauerkraut prepared 10/13 per operator. Operator put correct date **Corrected On-Site**
02C-02-5
Basic - Hole in or other damage to wall. By salad station
36-24-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walkway closet and in kitchen
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vent above oven in banquet prep area
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Two employee drinks on shelves above prep table In banquet prep area Employee drink in reach in cooler at banquet station **Corrected On-Site**
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch while cutting lemons. Prep cook wearing watch in banquet station
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Exterior oven doors
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler by salad station
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna vacuum packed not thawed according to manufacturer specifications. Operator cut open package **Corrected On-Site**
06-01-5
17
Jun 7, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Insects, Rodents, and Animals Not Present
FL-38
25
Jan 18, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
20
Frequently Asked Questions
When was Citrus Club last inspected?
The most recent health inspection at Citrus Club on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Citrus Club?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Citrus Club.
How does Citrus Club compare to other restaurants in Orlando?
Citrus Club most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Citrus Club's inspection record improved over time?
Results have been roughly steady. Inspections at Citrus Club have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Citrus Club 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 Citrus Club inspected?
Based on the inspection history on file, Citrus Club is inspected around four times per year on average.
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