Eola Lounge
Last inspected: Jan 12, 2026
47
Score
Across the available record, Eola Lounge has 13 inspections on file, the first dated 2023. The newest entry in the record is dated Jan 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly four violations earlier in the record.
The most common issue across all inspections has been “in-use utensil in non-time/temperature control”, showing up six times.
Eola Lounge's latest score of 47 falls below the Orlando average of 79. This restaurant has more on its record than most do.
13
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lobster, raw pork, and raw beef in walk in cooler. Operator removed **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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
Basic - Equipment in poor repair. -Lid to black chest freezer at bar -prep cooler not working. No food inside.
14-11-5
Basic - Floor soiled/has accumulation of debris. Ware washing area
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep tables. Operator removed **Corrected On-Site**
10-17-4
Basic - Cardboard used to line food-contact shelves. In freezer. Operator removed **Corrected On-Site**
14-05-4
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 from packaging **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. At bar. Operator removed **Corrected On-Site**
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry rice. Operator removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -exterior of Msg, salt containers - prep cooler not in service , soiled inside
23-03-4
47
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coolwell garlic in butter 67F cold holding . Less rhan 4hrs per operator. Operator immediately put on ice bath for temperature recovery **Corrective Action Taken** - From follow-up inspection 2025-07-23: **Time Extended**
03A-02-5
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 2025-07-23: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Missing ceiling tile in office/ liquor storage room - From follow-up inspection 2025-07-23: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer at bar lid broken - From follow-up inspection 2025-07-23: **Time Extended**
14-11-5
70
Jul 16, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coolwell garlic in butter 67F cold holding . Less rhan 4hrs per operator. Operator immediately put on ice bath for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken out of its original packaging over multiple items in freezer. Operator immediately removed **Corrected On-Site**
08A-17-6
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. bar Dishwasher (Chlorine 00ppm) **Warning**
22-41-4
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 - Ceiling tile missing. Missing ceiling tile in office/ liquor storage room
36-36-4
Basic - Equipment in poor repair. Chest freezer at bar lid broken
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice container. Immediately removed **Corrected On-Site**
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat Garlic, greens, cooked bacon in walk in cooler . Operator immediately removed **Corrected On-Site**
08B-17-4
47
Jan 16, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw bacon in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar: operator filling container. Container in Hand sink at ware washing area **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handsink
31B-02-4
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
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 rice **Corrected On-Site**
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables in walk coolers over syrups
08B-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In office
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
50
Sep 16, 2024
Routine - Food
No violations found.
100
Jul 18, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
64
Feb 6, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packaged raw lamb chops over lettuce in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen 140F **Warning**
22-56-4
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in walk-in cooler
36-34-5
Basic - Food stored on floor. Bucket of frozen salmon on floor in walk in freezer **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
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 salt and flour container **Corrected On-Site**
10-01-5
58
Aug 23, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
82
Aug 18, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar **Warning**
22-49-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall next to dish machine in kitchen. Operator killed immediately **Corrected On-Site**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over crab legs and raw beef in walk in cooler. Raw chicken and raw beef over créme broule in walk in cooler **Corrected On-Site**
08A-20-5
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 **Corrected On-Site**
11-27-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-56-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of sprite can in reach in freezer next to fries **Corrected On-Site**
12B-07-4
50
Jul 19, 2023
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. Salmon and eggs - From follow-up inspection 2023-07-19: **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. Dishwasher in kitchen - From follow-up inspection 2023-07-19: **Time Extended**
16-62-1
82
May 17, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and eggs
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher in kitchen
16-62-1
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 **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in hand sink in kitchen
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice container **Corrected On-Site**
10-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at bar was turned off **Corrected On-Site**
10-03-4
61
Mar 21, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink **Corrected On-Site**
22-49-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at prep area had pot scrubbers **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or soap at hand wash sink at bar and hand wash sink at prep area **Corrected On-Site**
31B-02-4
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 - Working containers of food removed from original container not identified by common name. Flour no label on container
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over ready to eat
08B-17-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage
16-46-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with the rice **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cooks line
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on prep table **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. At cooks line
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 73F water
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish wash area
22-20-5
33
Frequently Asked Questions
When was Eola Lounge last inspected?
The most recent health inspection at Eola Lounge on file is from Jan 12, 2026. The public record contains 13 inspections in total.
What is the most common violation at Eola Lounge?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited six times, more than any other issue at Eola Lounge.
How does Eola Lounge compare to other restaurants in Orlando?
Eola Lounge most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Eola Lounge's inspection record improved over time?
No. Recent inspections at Eola Lounge have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Eola Lounge 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 Eola Lounge inspected?
Based on the inspection history on file, Eola Lounge is inspected around five times per year on average.
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