Cocktails Catering
Last inspected: Feb 11, 2026
61
Score
The health department has logged six inspections at Cocktails Catering, the earliest from 2022. The latest inspection on file is from Feb 11, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded three times.
Restaurants in Orlando average 79, so Cocktails Catering trails the local norm. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cold cuts and cheese at reach in cooler at prep area. Operator moved to bottom of reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at dry dish storage
22-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer in clear bottle at utensil prep area. Operator labeled bottle **Corrected On-Site**
41-21-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in white container to labeled.operator labeled **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Gold forks not inverted at utensils station **Corrected On-Site**
24-05-4
61
Aug 28, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Dish machine sanitizing 0ppm.Ecolab showed up during the inspection **Corrected On-Site**
22-41-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at first kitchen
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. In use tong on oven door handle **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at secondary prep area
29-11-4
74
May 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Char-broiler accumulated debris. Deep fryer by back storage area.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Bowls and lids on top shelf by prep area not inverted.
25-06-4
86
Apr 22, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over cooked chicken in reach in cooler. Operator moved the raw steak to the bottom shelf **Corrected On-Site**
08A-05-6
Basic - Food not stored at least 6 inches off of the floor. Observed frying oil on the floor in prep kitchen, operator moved it to a shelf. **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. The handwashing sink in the employee bathrooms
31B-04-4
Basic - Equipment in poor repair. 3 door reach in cooler #2, door handles are broken
14-11-5
74
Jan 30, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen 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 chicken over raw fish , chest freezer cook line .
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (47F - Cold Holding); pico (44-46F - Cold Holding); sausage (44-46F - Cold Holding) from overnight .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); pico (44-46F - Cold Holding); sausage (44-46F - Cold Holding) from overnight **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico and cooked pasta from 3 days ago .
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled prep area .
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Chest freezer lid in disrepair m prep area . **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath equipments cook line.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer prep area l
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink
23-03-4
35
Jul 15, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. - sanitizer tabs stored with establishment food - operator removed item **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken wings 107F less than 4 hours, operator placed items into oven to reheat **Corrective Action Taken**
03B-01-6
Basic - Food not stored at least 6 inches off of the floor. - box of granola on floor in dry storage - operator removed box **Corrected On-Site**
08B-47-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - operator inverted mop **Corrected On-Site**
42-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee drink stored with establishment food - operator removed drink **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee speaker over prep table - operator removed speaker **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. - reach in cooler handle broken with exposed metal
14-11-5
58
Frequently Asked Questions
When was Cocktails Catering last inspected?
The most recent health inspection at Cocktails Catering on file is from Feb 11, 2026. The public record contains six inspections in total.
What is the most common violation at Cocktails Catering?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Cocktails Catering.
How does Cocktails Catering compare to other restaurants in Orlando?
Cocktails Catering most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Cocktails Catering's inspection record improved over time?
Yes. Recent inspections at Cocktails Catering have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cocktails Catering 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 Cocktails Catering inspected?
Based on the inspection history on file, Cocktails Catering is inspected around two times per year on average.
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