Debonair Supper Club
Last inspected: Jan 21, 2026
50
Score
The health department has logged 11 inspections at Debonair Supper Club, the earliest from 2023. The latest inspection on file is from Jan 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited four times.
The city-wide average sits at 79, which Debonair Supper Club's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 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. Dishwasher at bar. Tested 00ppm. Chlorine. Operator replaced sanitizer. Tested at 100ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over sauces in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato sauce ; (90-101F - Hot Holding) on stove less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. Operator reheatedto 175F **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner. Operator labled **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Sweater, purse, backpack on top of boxed food and meat display board
40-06-5
Basic - Equipment in poor repair. Gaskets in ice machine at bar
14-11-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at wait station cooler slow draining
29-20-5
50
Jul 28, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Food stored in ice used for drinks. See stop sale. -Employee drink stored in ice bin at bar used for customer drinks. Advised to immediately empty ice bin and sanitize. **Corrective Action Taken**
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Employee drink stored in ice bin at bar used for customer drinks. Advised to immediately empty ice bin and sanitize. **Corrective Action Taken**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bin in hand sink at bar. Operator immediately removed **Corrected On-Site**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cream Spinach prepared on 7/19 per operator. Operator froze on 7/20 and thawed on 7/27 still had original prep date of 7/19. Operator put correct date of 7/31 **Corrected On-Site**
02C-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags Operator immediately put dates on tags **Corrected On-Site**
01C-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Operator immediately printed and displayed **Corrected On-Site**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. -Cases of alcohol on floor in storage room. Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over sauces in cooler on cook line. Unwashed lettuce over cut cantaloupe in walk in cooler. Operator immediately removed all **Corrected On-Site**
08B-17-4
43
Jan 22, 2025
Routine - Food
No violations found.
100
Jan 15, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 at bar is not sanitizing. Even after changing sanitizer and priming several times. **Warning** - From follow-up inspection 2025-01-15: Operator is not currently using machine and is washing all bar wear in back kitchen. Operator has repairs scheduled **Time Extended**
22-41-4
86
Jan 7, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked hot dogs under oysters and scallops in walk in cooler. Operator immediately corrected **Corrected On-Site**
08A-05-6
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 at bar is not sanitizing. Even after changing sanitizer and priming several times. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Empty container in hand sink at ware washing area . **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for dishwasher
16-37-1
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 opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Americana sauce vim walk in cooler dated 12/24. Per operator it was prepped and frozen on 12/24 and thawed on 1/7. Operator immediately put correct date. **Corrected On-Site**
02C-08-5
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 in walk in . Operator immediately cut open **Corrected On-Site**
06-09-1
Basic - Ice scoop handle in contact with ice. In ice bin at nar **Corrected On-Site**
10-08-5
45
Aug 15, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had container in basin **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-15: **Time Extended**
53B-13-5
82
Aug 13, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is offering wild caught Corvina as ceviche served undercooked that has not undergone parasite destruction. Informed operator that they can not serve wild caught corvina undercooked. They must serve it fully cooked or serve a fish that has undergone parasite destruction if they wish to serve ceviche fish undercooked. . **Warning**
01D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had container in basin **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and seared tuna. Advised operator to put * on all tuna items on menu served undercooked. **Warning**
02B-01-5
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 - Carbon dioxide/helium tanks not adequately secured. Co 2 tanks in back bar storage area
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs and ice scoop used for ice , touching ice in bar ice bin **Corrected On-Site**
10-01-5
55
Jun 20, 2024
Routine - Food
No violations found.
100
May 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-05-21: Operator waiting for food handler training books to be delivered. Training will be conducted immediately when received. **Time Extended**
53B-01-5
90
Mar 21, 2024
Routine - Food
3 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
74
Nov 27, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site**
29-42-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna, soft boiled egg, ceviche, beef Tartar, gooey egg, tuna, salmon, smoked salmon, avocado poke (tuna) , scratch mayo, **Corrected On-Site**
02B-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All 4 bathrooms **Corrected On-Site**
32-04-4
74
Frequently Asked Questions
When was Debonair Supper Club last inspected?
The most recent health inspection at Debonair Supper Club on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Debonair Supper Club?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Debonair Supper Club.
How does Debonair Supper Club compare to other restaurants in Orlando?
Debonair Supper Club most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Debonair Supper Club's inspection record improved over time?
No. Recent inspections at Debonair Supper Club have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Debonair Supper Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Debonair Supper Club inspected?
Based on the inspection history on file, Debonair Supper Club is inspected around five times per year on average.
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