Everglades Rest/Quiet Bar/Ball
Last inspected: Nov 13, 2025
64
Score
Inspectors have visited Everglades Rest/Quiet Bar/Ball eight times, with records going back to 2022. The newest entry in the record is dated Nov 13, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Everglades Rest/Quiet Bar/Ball's latest score of 64 falls below the Orlando average of 79. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over goat cheese/dessert station reach in cooler. Raw pork stored over cooked potatoes/everglades kitchen reach in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/wait station.
22-02-4
Basic - Stored food not covered./ice in service station ice bin.
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer/dessert station reach in freezer.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./discarded/ **Corrected On-Site**
12B-13-4
64
Apr 29, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops stored over ready to eat food, walk in cooler/ **Corrected On-Site**
08A-05-6
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./lobster bisque using cook chill method.
03G-50-1
Basic - Equipment in poor repair./walk in cooler shelves rusted.
14-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over ready to eat prepped food, walk in cooler.
08B-17-4
70
Nov 13, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
64
Jun 13, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at hand sink.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at boiler station, sauté station, - fryer baskets - can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - employee filled water pitchers at server station. - server station hand sink used as dump sink.
31A-11-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up. Utensils rack. **Corrected On-Site** **Repeat Violation**
24-18-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Worn, torn and/or soiled floors/carpeting. - floor under flat top grill.
36-10-4
61
Oct 31, 2023
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./cooked onions 49F cold holding overnight/cook line reach in cooler. - From follow-up inspection 2023-10-31: **Time Extended**
03A-02-5
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./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site. - From follow-up inspection 2023-10-31: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room. - From follow-up inspection 2023-10-31: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer. - From follow-up inspection 2023-10-31: **Time Extended**
05-09-4
70
Oct 24, 2023
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked onions cold holding overnight at 49F/cook line reach in cooler.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw intact beef/ **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw ahi tuna stored over cream burlee/salad station/ **Corrected On-Site**
08A-05-6
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./pot pan dish machine. **Warning**
22-57-6
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./chlorine 0ppm. **Warning**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./beef bone no date marked in walk in cooler.
02C-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served undercooked/update menu immediately/ **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips for quiet bar.
16-37-1
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 conducted reduced oxygen raw steak on site with no HACCP plan on site.
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./salad station/ **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation./cook/ **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water./salad station.
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./quiet bar hand sink soiled with strawberry purée/ **Corrected On-Site**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room.
24-18-4
Basic - Standing water in floor drain/floor drain draining very slowly./dish room/ **Corrected On-Site**
29-19-4
19
Jun 5, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
61
Dec 12, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./under kitchen prep table/ **Corrected On-Site**
21-12-4
Basic - In-use wet wiping cloth/towel used under kitchen white cutting board.
21-04-4
86
Frequently Asked Questions
When was Everglades Rest/Quiet Bar/Ball last inspected?
The most recent health inspection at Everglades Rest/Quiet Bar/Ball on file is from Nov 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Everglades Rest/Quiet Bar/Ball?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Everglades Rest/Quiet Bar/Ball.
How does Everglades Rest/Quiet Bar/Ball compare to other restaurants in Orlando?
Everglades Rest/Quiet Bar/Ball most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Everglades Rest/Quiet Bar/Ball's inspection record improved over time?
Yes. Recent inspections at Everglades Rest/Quiet Bar/Ball have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Everglades Rest/Quiet Bar/Ball 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 Everglades Rest/Quiet Bar/Ball inspected?
Based on the inspection history on file, Everglades Rest/Quiet Bar/Ball is inspected around three times per year on average.
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