Dave & Buster's
Last inspected: Jan 23, 2026
58
Score
Public records show nine inspections at Dave & Buster's stretching back to 2022. The most recent visit was on Jan 23, 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 seven violations each time.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited six times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./milk cold holding at 48F for more than 4 hours/bar reach in cooler. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./milk cold holding at 48F for more than 4 hours/bar reach in cooler. **Repeat Violation**
03A-02-5
Basic - Food stored on floor./oil cartons on floor/back kitchen/ **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in cooler/freezers. Bar reach in cooler. Kitchen reach in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Bar wait station ice bin.
10-08-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./bar dish machine disrepair./set up 3 compartment sink to properly wash, rinse and sanitize glassware/ **Repeat Violation**
14-11-5
58
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bruschetta/cut grape tomatoes cold holding at 50F, coleslaw cold holding at 55F overnight in side kitchen reach in cooler. - From follow-up inspection 2025-07-16: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink./bar hand sink. - From follow-up inspection 2025-07-16: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./containers and soda cups. **Repeat Violation** - From follow-up inspection 2025-07-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair./dining room bar dish machine disrepair/already called for service. Set up 3 compartment sink to proper wash, rinse and sanitizer before dish machine fixed. - From follow-up inspection 2025-07-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line cold drawers, thermostat not working. - From follow-up inspection 2025-07-16: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./dish machine curtains soiled. - From follow-up inspection 2025-07-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine. - From follow-up inspection 2025-07-16: **Time Extended**
36-27-5
61
Jul 15, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bruschetta/cut grape tomatoes cold holding at 50F, coleslaw cold holding at 55F overnight in side kitchen reach in cooler.
03A-02-5
High Priority - Live, small flying insects found./observed approximately 15 flying insects in liqueur room. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bruschetta/cut grape tomatoes cold holding at 50F, coleslaw cold holding at 55F overnight in side kitchen reach in cooler.
01B-02-5
Intermediate - No soap provided at handwash sink./bar hand sink.
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./containers and soda cups. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./dining room bar dish machine disrepair/already called for service. Set up 3 compartment sink to proper wash, rinse and sanitizer before dish machine fixed.
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line cold drawers, thermostat not working.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./dish machine curtains soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
36-27-5
45
Feb 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
67
Jul 18, 2024
Routine - Food
3 critical violations. 1 major violation. 6 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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Feb 8, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth.
53B-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezers and reach in coolers.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./portion spoons touching food /cook line cold drawers/ **Corrected On-Site**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination./cook line top shelves over the microwave/ **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered./varieties of salts(served on glass rim)on bar table/ **Corrected On-Site**
08B-12-5
70
Sep 22, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/23./ **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed cook line employee wearing a watch while preparing food.
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Soda lid at bar wait station. To go boxes at expo line/ **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, bar hand sink/rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
70
Feb 3, 2023
Routine - Food
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./coleslaw 46F, cut tomatoes 51F/both less than 4 hours/moved to other coolers/rechecked coleslaw 41F, cut tomatoes 43F/ **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing./obtaining water with a pitcher/service bar/ **Corrected On-Site**
31A-11-4
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 next to utensils/service bar/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./cook line cold drawer gasket torn.
14-11-5
Basic - Ice buildup in reach-in freezer/cook line.
14-69-4
Basic - Unwashed/box of lettuce stored with ready-to-eat food cut celery, reach in cooler/ **Corrected On-Site**
08B-17-4
61
Oct 4, 2022
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Frequently Asked Questions
When was Dave & Buster's last inspected?
The most recent health inspection at Dave & Buster's on file is from Jan 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Dave & Buster's?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Dave & Buster's.
How does Dave & Buster's compare to other restaurants in Orlando?
Dave & Buster's most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Dave & Buster's inspection record improved over time?
Results have been roughly steady. Inspections at Dave & Buster's have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dave & Buster's 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 Dave & Buster's inspected?
Based on the inspection history on file, Dave & Buster's is inspected around three times per year on average.
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