Drafts Sports Bar and Grill
Last inspected: Apr 8, 2026
45
Score
Drafts Sports Bar and Grill appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Food-contact surface soiled with food debris” comes up most often, recorded seven times in the inspection record.
Drafts Sports Bar and Grill's latest score of 45 falls below the Orlando average of 79. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over mashed potatoes/walk in cooler/ **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./cheese sauce hot holding at 105F, less than 4 hours per chef/reheated to 166F/ **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing./observed bar employee dumped water into hand sink.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./pizza station white cutting board. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./dish area.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Glass reach in cooler gasket torn. Cook line reach in cooler gasket torn. **Repeat Violation**
14-11-5
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./dish area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./flour container/storage room/ **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Oct 23, 2025
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over bread/cook line cold drawer/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushroom cold holding at 45F, less than 4 hours, rechecked 32F. Cut lettuce 52F, less than 4 hours/rechecked 40F.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line two white cutting boards. Can opener. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine./main kitchen high temperature dish machine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near pizza station. Hand sink at bar. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink./bar/ **Corrected On-Site**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./kitchen coffee station.
29-28-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned utensils forks and knives not in same direction./wait station.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Three door reach in cooler gaskets torn. Cook line reach in cooler gasket torn.
14-11-5
Basic - Ice buildup in reach-in cooler/reach in cooler next to pizza oven.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./92F, on grill.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener holder soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./bar/ **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar, rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name./sugar bin, prep room/ **Corrected On-Site**
02D-01-5
26
Mar 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./vent soiled /area between kitchen and dish room. - From follow-up inspection 2025-03-24: **Time Extended**
36-34-5
95
Mar 20, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./thermostat highest at 145F. **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen. Can opener blade soiled. Dispenser interior soiled/bar. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./ran out of battery, pizza deli shop/ **Corrected On-Site**
31B-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./vent soiled /area between kitchen and dish room.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./hand sink across from pizza station/ **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name./sugar and cornmeal containers at back kitchen.
02D-01-5
58
Oct 29, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 9/2024.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting boards soiled. Can opener blade soiled. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks on cook line cutting board/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in cooler/lowboy cooler. Ice build up in walk in freezer fan cover. **Repeat Violation**
14-69-4
Basic - Light not functioning./cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy reach in cooler gasket soiled. Down stair walk in cooler gasket soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable./blue cutting board on cleaned dish rack.
14-09-4
58
Feb 13, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board, pizza station. - From follow-up inspection 2024-02-13: **Time Extended**
22-02-4
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 2024-02-13: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./wall next to pizza station make table. - From follow-up inspection 2024-02-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop sugar, back kitchen/ **Corrected On-Site** - From follow-up inspection 2024-02-13: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top shelf, cook line. - From follow-up inspection 2024-02-13: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./92F, omelette station. **Repeat Violation** - From follow-up inspection 2024-02-13: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Heavy ice buildup in reach-in cooler/wait station glass reach in cooler. - From follow-up inspection 2024-02-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name./sugar and bread crumbs bins, back kitchen. **Repeat Violation** - From follow-up inspection 2024-02-13: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle./3 compartment sink. - From follow-up inspection 2024-02-13: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair./expo line protein reach in cooler left door disrepair. - From follow-up inspection 2024-02-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves. **Repeat Violation** - From follow-up inspection 2024-02-13: **Time Extended**
24-08-4
52
Feb 12, 2024
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream butter 63F, less than 4 hours per manager. Cooked chicken wings 47F, diced tomatoes 44F, cut turkey 47F, corn 48F/wait station single door glass reach in cooler overnight/with heavy ice build up. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./Cooked chicken wings 47F, diced tomatoes 44F, cut turkey 47F, corn 48F/wait station glass reach in cooler overnight per manager.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw steak stored over raw salmon, kitchen protein cooler/ **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat bacon. Raw meatballs stored over cooked chicken wings, downstairs walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board, pizza station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./spatula stored inside omelette station hand sink/ **Corrected On-Site**
31A-11-4
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 - Bowl or other container with no handle used to dispense food./bowl used to scoop sugar, back kitchen/ **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed./licensed displayed expired 4/1/2023.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back prep area shelf next to single service plates/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket on expo line. Employee's jacket hanging on cleaned dish rack. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./expo line protein reach in cooler left door disrepair.
14-11-5
Basic - Food stored on walk in freezer floor./a box of tater tots/ **Corrected On-Site**
08B-38-4
Basic - Heavy ice buildup in reach-in cooler/wait station glass reach in cooler.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./92F, omelette station. **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top shelf, cook line.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./wall next to pizza station make table.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle./3 compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name./sugar and bread crumbs bins, back kitchen. **Repeat Violation**
02D-01-5
21
Aug 14, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
22
Jan 18, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
27
Aug 19, 2022
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./roasted garlic 45F, cooked onions 46F, sliced tomatoes 46F/all less than4 hours/moved to downstairs walk in freezer/rechecked roasted garlic 34F, cooked onions 36F and sliced tomatoes 37F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink./kitchen hand sink/ **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./quinoa in small reach in cooler not labeled.
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 5/2022.
29-28-4
Basic - Wiping cloth/towel used under cutting board./front pizza station prep area/ **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line cold drawers interior soiled.
22-16-4
Basic - Floor soiled/has accumulation of debris./under cook line cooking equipments.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
43
Frequently Asked Questions
When was Drafts Sports Bar and Grill last inspected?
The most recent health inspection at Drafts Sports Bar and Grill on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Drafts Sports Bar and Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Drafts Sports Bar and Grill.
How does Drafts Sports Bar and Grill compare to other restaurants in Orlando?
Drafts Sports Bar and Grill most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Drafts Sports Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Drafts Sports Bar and Grill have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Drafts Sports Bar and Grill 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 Drafts Sports Bar and Grill inspected?
Based on the inspection history on file, Drafts Sports Bar and Grill is inspected around three times per year on average.
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