Club 39
Last inspected: Dec 17, 2025
100
Score
Club 39 appears in inspection records eight times, starting in 2022. On Dec 17, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
“Operator is doing a special process” comes up most often, recorded two times in the inspection record.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 16, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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./observed received oxygen packaging frozen salmon in reach in freezer with no approved HACCP plan. Bag cut immediately/ **Warning**
03G-50-1
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./two employee's certificates expired. **Warning**
53B-14-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./tuna cube/reach in cooler/open bag immediately/ **Corrected On-Site** **Warning**
06-09-1
78
Jun 24, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - One live, small flying insects found at inside bar.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon and raw shrimp stored over cut vegetables/cold drawers on cook line/ **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 55F/prep area/cold holding overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 55F/prep area/cold holding overnight per chef. Pico 44F/prep area less than 4 hours per chef/double panned/moved to walk in cooler and removed the bottom pan/rechecked 41F.
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's phones on cleaned shelf with cleaned mugs/ **Corrected On-Site**
40-06-5
52
Nov 7, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Jun 13, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. -2 Spray bottles of cleaner stored next to clean silverware at host stand. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. -Hans sink next to expo **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at front bar **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee working with food on cooks line **Corrected On-Site**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Oct 12, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding overnight at 45F, salad making prep table.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked brisket in cook line cold drawer/ **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced tomatoes cold holding overnight at 45F.
01B-02-5
64
May 3, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored./a bottle of sanitizer stored next to the hot holding unit, kitchen/ **Corrected On-Site**
41-10-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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./Reduced oxygen packaging for black beans chili and cheese sauce held more than 48 hours with no approved HACCP plan. Both ROP were received from the main kitchen.
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times./two knives stored inside kitchen hand sink/ **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available/ **Corrected On-Site**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine./temperature disk not on site/needs to call maintenance and bring it to the kitchen/ **Corrected On-Site**
16-62-1
Basic - Current Hotel and Restaurant license not displayed./ **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing bracelets while preparing salad.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./119F, hot holding unit. **Repeat Violation**
10-07-4
50
Dec 7, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 130F on cook line grill, less than 4 hours, reheated to 165F. **Corrective Action Taken**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils 121F on grill.
10-07-4
82
Frequently Asked Questions
When was Club 39 last inspected?
The most recent health inspection at Club 39 on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Club 39?
Across the inspection record, “operator is doing a special process” has been cited two times, more than any other issue at Club 39.
How does Club 39 compare to other restaurants in Orlando?
Club 39 most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Club 39's inspection record improved over time?
Yes. Recent inspections at Club 39 have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Club 39 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 Club 39 inspected?
Based on the inspection history on file, Club 39 is inspected around three times per year on average.
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