Descend 21
Last inspected: Jan 14, 2026
67
Score
Inspectors have visited Descend 21 eight times, with records going back to 2023. The newest entry in the record is dated Jan 14, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 79, which Descend 21's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./bar hand sink.
31B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles/wait station. Soda nozzles/bar.
22-02-4
Basic - In-use ice scoop stored on soiled surface between uses./bar.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./bar wine cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./bar wine cooler interior soiled.
22-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./small plates on rack not inverted/next to the bar/ **Corrected On-Site**
24-05-4
67
Nov 19, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./sliced tomatoes holding in cold drawer dated 9 days ago.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./clarified butter cold holding at 49F overnight in cold drawer.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./clarified butter cold holding at 49F overnight in cold drawer.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./tuna poke serviced raw./Reprinted menu immediately/ **Corrected On-Site**
02B-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor./bar/ **Corrected On-Site**
21-38-4
52
May 21, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored./a can of WD-40 on dry storage shelf with food/storage room/ **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink./ **Corrected On-Site**
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry./inside mop bucket/ **Corrected On-Site**
42-01-4
Basic - Hole in or other damage to wall./dry storage room one ceiling tile disrepair.
36-24-5
Basic - Ice scoop handle in contact with ice./bar ice bin/ **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Single-service articles not stored inverted or protected from contamination./coffee cup lids, bar counter/ **Corrected On-Site**
25-06-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025/ **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
58
Jan 21, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - Ice scoop handle in contact with ice./bar/ **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./71F, scoop with standing water, cook line.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination./to go box at the bar/ **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor./bar, removed immediately/ **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./kitchen wait station.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine./bar dish machine.
16-23-4
Basic - Employee with ineffective hair restraint while engaging in food preparation./female cook with hair hanging.
13-02-4
Basic - Employee with no hair restraint while engaging in food preparation./chef/ **Corrected On-Site**
13-03-4
67
Jun 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic with oil 53F, cut cabbage 46F, shredded lettuce 44F/all cold holding less than 4 hours per chef/moved to reach in freezer/rechecked fresh garlic with oil 37F, cut cabbage 36F and shredded lettuce 38F. **Corrected On-Site**
03A-02-5
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./establishment is doing reduced oxygen packaging for cooked time temperature food items like lamb, beef, pork and short ribs. All packages removed from ROP packaging immediately. Information provided for HACCP plan. **Corrected On-Site**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female cook/ **Corrected On-Site**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F on stove/ **Corrected On-Site**
10-07-4
70
Nov 15, 2023
Food-Licensing Inspection
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken katsu hot holding at 117F, less than 4 hours/reheated to 165F before serving. **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food./plastic bowl with no handle used in pickle jar, walk in cooler/ **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees./bar/ **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in freezer left door soiled/ **Corrected On-Site**
23-03-4
74
May 15, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
22-02-4
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 packaged cut watermelon in walk in cooler.
03G-50-1
Basic - Equipment in poor repair./can opener blade rusted.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees./all three hand sinks at bar.
31B-04-4
Basic - Old labels stuck to food containers after cleaning./blue label/ **Corrected On-Site**
16-46-4
70
Apr 20, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Descend 21 last inspected?
The most recent health inspection at Descend 21 on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Descend 21?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Descend 21.
How does Descend 21 compare to other restaurants in Orlando?
Descend 21 most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Descend 21's inspection record improved over time?
Results have been roughly steady. Inspections at Descend 21 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Descend 21 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 Descend 21 inspected?
Based on the inspection history on file, Descend 21 is inspected around three times per year on average.
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