Dovecote
Last inspected: Jan 8, 2026
50
Score
Public records show nine inspections at Dovecote stretching back to 2022. On Jan 8, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken (123F - Hot Holding) less than 4hrs per operator. Operator voluntarily discarded **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic 60F in insufficient ice bath less than 4hrs per operator. Operator put on ice barh for temperature recovery **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bakery cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of bakery reach in cooler
22-16-4
Basic - Ceiling tile missing. In back kitchen
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board on seafood prep. Operator removed **Corrected On-Site**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing hanging jewelry. Operator removed **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Bar floor Side of ice machine
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Case of wine on floor at bar. Operator removed **Corrected On-Site**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of upright ovens
22-08-4
50
Sep 15, 2025
Routine - Food
No violations found.
100
Jul 15, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Homemade Acropolis dressing that is served on several salad's contains raw egg **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-15: **Time Extended**
53B-14-5
82
Jul 14, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Marinara 68F-84F cooling in ice bath for 4.5hrs. Advised to immediately break into smaller portions and put in freezer for temperature recovery. Retested at 4:32pm. 56 F. Operator discarded -lamb on gyro cone 62F-100F hot holding 4hrs per operator. Advised to immediately discard. Operator discarded **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep person wearing gloves touch faced then mixed salad with gloved hands. Immediately directed employee to remove gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara 68F-84F cooling in ice bath for 4.5hrs. Advised to immediately break into smaller portions and put in freezer for temperature recovery. Retested at 4:32pm. 56 F. Operator discarded . **Corrected On-Site** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lamb on gyro cone 62F-100F hot holding 4hrs per operator. Advised to immediately discard. Operator discarded **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Togo station cool well : Tzatziki, garlic sauce; (42-56F - Cold Holding) less than 4hrs per operator. Advised to put in cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -sani bucket in and ice at Bakery bar. Operator immediately removed **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Homemade Acropolis dressing that is served on several salad's contains raw egg **Warning**
02B-01-5
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 - Bowl or other container with no handle used to dispense food. In multiple containers of sauces, and cheese. Operator immediately removed all. **Corrected On-Site**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates on prep table used for catering stored next to handsink. Advised to store in other area away from splash or install splash guard at hand sink
24-27-4
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. Salmon. Operator immediately removed fish completely from packaging.educated operator on new enforcement regarding thawing ROP fish **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of dishwasher. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Oil on floor next to ice machine
36-73-4
Basic - Water leaking from pipe and/or faucet/handle. From hands ink by ice machine
29-11-4
26
Jan 16, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg. Operator immediately discarded **Corrected On-Site**
01B-14-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Chicken marinade dated 12/31 in walk in cooler. 1qt -Garlic aioli dated 1/8 8qt. In walk in cooler. Operator immediately discarded both items **Corrected On-Site**
01B-24-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked lamb in same container as raw sausage. No cross contamination observed. Advised operator to immediately reheat lamb to 165F as a precaution. And advised to keep raw food and ready to eat food in different containers. **Corrected On-Site**
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator immediately corrected **Corrected On-Site**
08A-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table table. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between 2 prep tables **Corrected On-Site**
10-17-4
Basic - Equipment in poor repair. Gasket torn on walk in cooler door
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person. Immediately removed **Corrected On-Site**
13-07-4
43
Nov 14, 2024
Food-Licensing Inspection
No violations found.
100
Aug 8, 2023
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Swordfish, salmon, **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
03G-04-5
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging on site raw fresh fish **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area next to 3 bay sink. Hand sink at bar blocked by co2 tanks **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold poached eggs on lyonnaise salad **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entrance to bar. At hand sink at bakery area **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. Multiple cooked and animal food. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in bakery prep area. Vent over 3 bay sink in prep area **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
14-09-4
37
Mar 28, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in walk in cooler over soup **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 45-50 1hr, raw beef 44-48 1hr less than 2 hours In make table by hand sink Salmon 42, raw beef 42 rechecked **Corrected On-Site** **Warning**
03A-02-5
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. Vacuum packaging **Warning**
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand sink on cookline **Corrected On-Site** **Warning**
31A-11-4
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**
53B-01-5
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. Provided operator with forms **Corrective Action Taken** **Warning**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around fan in walk in cooler Interior of keg coolers at bar. Operator began cleaning during inspection **Corrective Action Taken** **Warning**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water 74 **Corrected On-Site** **Warning**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar and flour container Bowl used to scoop panko **Corrected On-Site** **Warning**
10-01-5
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** **Warning**
10-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over ice machine Floor soiled/has accumulation of debris. Behind cooking equipment **Warning**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Warning**
51-11-4
26
Aug 18, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Seared tuna in Ni\005C00C3\005C00A7oise salad, beef carpaccio, ceviche when prepared with undercooked product. **Warning** - From follow-up inspection 2022-08-15: **Time Extended** - From follow-up inspection 2022-08-18: Ceviche on menu inside box that indicates raw items. Carpaccio and Seared Tuna require disclosure to consumer advisory or item description must state item is undercooked or raw. **Time Extended**
02B-01-5
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. **Warning** - From follow-up inspection 2022-08-15: **Time Extended** - From follow-up inspection 2022-08-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -pipe under hand wash sink in dish area. **Warning** - From follow-up inspection 2022-08-15: **Time Extended** - From follow-up inspection 2022-08-18: **Time Extended**
29-11-4
78
Frequently Asked Questions
When was Dovecote last inspected?
The most recent health inspection at Dovecote on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Dovecote?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dovecote.
How does Dovecote compare to other restaurants in Orlando?
Dovecote most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Dovecote's inspection record improved over time?
Yes. Recent inspections at Dovecote have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Dovecote 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 Dovecote inspected?
Based on the inspection history on file, Dovecote is inspected around three times per year on average.
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