Custom Fit Meal Prep
Last inspected: Nov 4, 2025
61
Score
The health department has logged 13 inspections at Custom Fit Meal Prep, the earliest from 2022. The most recent report on file is from Nov 4, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited six times.
The city-wide average sits at 79, which Custom Fit Meal Prep's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
13
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Records/documents for required employee training do not contain all of the required information./some employee's training certificates missing date of birth. **Repeat Violation**
53B-10-4
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 - Equipment and utensils not properly air-dried - wet nesting./on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour bin in bak kitchen/ **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./98F, cook line/removed utensils immediately/ **Corrected On-Site**
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses./bar.
21-12-4
61
Sep 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Jun 20, 2025
Food-Licensing Inspection
No violations found.
100
Feb 17, 2025
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Jan 7, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster meat 57F, cooked chicken 53F/less than 4 hours, cook line reach in cooler/moved to walk in freezer, rechecked lobster meat 36F,cooked chicken 39F/ **Corrected On-Site**
03A-02-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./degreaser bottle, dish area/ **Corrected On-Site**
41-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink/ **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gaskets.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name./Panko bins/ **Corrected On-Site** **Repeat Violation**
02D-01-5
61
Dec 17, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites 57F, less than 4 hours/cook line, iced/rechecked 41F. Cooked pasta 51F, less than 4 hours/cook line cold drawer/moved to walk in cooler/rechecked 41F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./bar hand sink blocked by garbage can/
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
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's bag stored over cleaned dish/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses./cook line tongs/ **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Stored food not covered./cut fruits at the bar.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins in kitchen. Brown sugar container at wait station. **Corrected On-Site** **Repeat Violation**
02D-01-5
52
May 1, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites 44F, cut lettuce 56F, cut leafy greens 56F/all less than 4 hours/rechecked egg whites 33F, cut lettuce 41F, cut leafy greens 41F/ **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./prep area hand sink/next to ice machine. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink on single service shelves/ **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, bar sanitizing bucket/rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name./salt container at cook line. **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
55
Oct 30, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut arugula 49F, less than 4 hours/insufficient ice/rechecked 41F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white and light blue cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked cook line hand sink/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./form emailed to chef.
11-26-1
Basic - Accumulation of lime scale on the inside of the dishmachine./small dish machine (with chlorine sanitizer).
16-23-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./main line cook.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in cooler at prep area gasket soiled. Cook line cold drawers gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind kitchen small prep table near ice machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./crumbs, panko containers under back kitchen table/ **Corrected On-Site**
02D-01-5
39
May 2, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./turn on booster/rechecked temperature over 160F **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded raw chicken 52F, less than 4 hours per manager/cook line reach in cooler/moved to walk in freezer, rechecked 42F. Cut lettuce/salad 68F, less than 4 hours per manager/moved to walk in cooler for temperature recovery/ **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./empty cart was blocking dish area hand sink. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Records/documents for required employee training do not contain all of the required information./most of the certificates missing employee's date of birth. **Repeat Violation**
53B-10-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic spoons at expo line.
25-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish rack. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./cook line reach in cooler gasket torn.
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name./salt and pepper containers at cook line/ **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Mar 16, 2023
Routine - Food
No violations found.
100
Dec 8, 2022
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm/under kitchen prep table/rechecked 200ppm/ **Corrected On-Site**
41-15-5
Intermediate - Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth.
53B-10-4
Basic - Working containers of food removed from original container not identified by common name./flour container not labeled/under back kitchen prep table.
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./throughout the kitchen.
36-34-5
Basic - Employee eating in a food preparation or other restricted area./at cook line.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Cook line hot box gasket torn. Cook line reach in coolers door not closed completely.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees./hand sink close to salad station/ **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./small pizza/bread oven bottom shelf soiled/by salad station.
23-03-4
Basic - Plumbing system in disrepair./bar hand sink pipe missing, water spread on water/bar hand sink.
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation./purple onions not washed before prep.
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/ **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor./under prep table/ **Corrected On-Site**
21-38-4
45
Jul 26, 2022
Routine - Food
No violations found.
100
Jul 19, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-07-19: At callback 7/19/22, manager still working on the training certificates. One time 7 day time extension is given. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2022-07-19: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Salad station cooler does not hold temperature. - From follow-up inspection 2022-07-19: **Time Extended**
14-11-4
82
Frequently Asked Questions
When was Custom Fit Meal Prep last inspected?
The most recent health inspection at Custom Fit Meal Prep on file is from Nov 4, 2025. The public record contains 13 inspections in total.
What is the most common violation at Custom Fit Meal Prep?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Custom Fit Meal Prep.
How does Custom Fit Meal Prep compare to other restaurants in Orlando?
Custom Fit Meal Prep most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Custom Fit Meal Prep's inspection record improved over time?
Yes. Recent inspections at Custom Fit Meal Prep have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Custom Fit Meal Prep 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 Custom Fit Meal Prep inspected?
Based on the inspection history on file, Custom Fit Meal Prep is inspected around four times per year on average.
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