Four Flamingos
Last inspected: Jan 28, 2026
55
Score
Four Flamingos appears in inspection records eight times, starting in 2023. The latest inspection on file is from Jan 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Restaurants in Orlando average 79, so Four Flamingos trails the local norm. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature beef filet 46°f stored inside reach in cooler drawers, recommend to removed from cooler stored in the refrigerator drawers overnight on the cook line, Spoke to Chef at time of inspection **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of beef filet 46°f stored inside reach in cooler drawers overnight. **Repeat Violation**
01B-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty storage shelves in the reach in freezer(pantry area)
22-31-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw oysters, spoke to Chef provided sign for restaurant at time of inspection. **Corrected On-Site**
02A-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food spilled on the bottom of reach in cooler in the pantry area.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on the counter in the banquet hallway.
25-06-4
55
Sep 5, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked black beans in cooler overnight 44°f.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of black beans 44°f stored inside reach in cooler over night recommend to stop sale on the product.
03A-02-5
Basic - Light shield damaged/in disrepair. Observed broken light shield in the back kitchen.
38-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed peeling paint on the air conditioner vents in the back kitchen. Observed terrible dust accumulation on the ceiling both ceiling vents back kitchen area.
36-32-5
67
Jan 21, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
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. Observed Demi sauce labeled 1/7 stored inside walk in cooler over 7 days.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 44°f stored in reach in cooler overnight.
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Demi sauce labeled 1/7 stored inside walk in cooler over 7 days checked on Tuesday 1/21.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two green cutting boards used for slicing lemons and limes soiled, recommend to replace or resurface. (Bar area)
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed two oyster tags not date marked in the kitchen.
01C-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom reach in cooler has liquid spilled on the bottom.(beverage cooler server area)
22-16-4
50
Sep 10, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Color-coded thermometers in use without a numerical scale. Observed the color coded thermometer used inside reach in cooler color numerical scale not able to read.
05-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the caulking behind the 3 compartment sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink, located in the back prep kitchen.
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top panel of reach in counter has food debris left on the surface.(bar area)
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler used for salads.
29-49-6
74
Feb 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Bacon wrapped tenderloin sealed day before; chicken **Warning** - From follow-up inspection 2024-02-27: Multiple items in walk in cooler **Time Extended**
03G-09-5
90
Feb 20, 2024
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 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. Bar **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Parsnip cream 2/6, lemon curd 2/4, empanada 2/13 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on tray under prep table 61f. Advised to use time as a public health control. Butter 47F in 1/9 pan Garlic butter 49F. Discarded at end of night per operator. Pork belly on sheet pan pulled out for a large party 54F. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 104F advised to use time as a public health control **Warning**
03B-01-6
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Bacon wrapped tenderloin sealed day before; chicken **Warning**
03G-09-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Purple potato 2/11 thawed previous day **Corrected On-Site** **Warning**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom **Warning**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of water over prep area **Corrected On-Site** **Warning**
12B-07-4
30
Aug 24, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
50
Apr 3, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license expired 4/1/2023
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly above tortillas inside reach in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked potatoes, white sauce, pepper sauce, cooked broccoli.50°f-55°f f left in reach in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature potatoes 52°f, white sauce 55°f, pepper sauce 50°, cooked broccoli 55°fstored inside reach in cooler overnight. Recommend engineering to repair the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed purple cutting board inside bar area has white residue. **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu item has no asterisks at the bottom disclosure for Consumer advisory. Manager corrected the menu at time of inspection. **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up inside reach in cooler.
14-69-4
39
Frequently Asked Questions
When was Four Flamingos last inspected?
The most recent health inspection at Four Flamingos on file is from Jan 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Four Flamingos?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Four Flamingos.
How does Four Flamingos compare to other restaurants in Orlando?
Four Flamingos most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Four Flamingos' inspection record improved over time?
Results have been roughly steady. Inspections at Four Flamingos have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Four Flamingos 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 Four Flamingos inspected?
Based on the inspection history on file, Four Flamingos is inspected around three times per year on average.
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