Fresh Kitchen
Last inspected: Sep 10, 2025
50
Score
Public records show nine inspections at Fresh Kitchen stretching back to 2022. The most recent report on file is from Sep 10, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Fresh Kitchen's latest score of 50 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 10, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Dishwasher drink then heading to prepared to touch clean dishes without washing hand .
12A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (52F - Cold Holding); tomato cut (48F - Cold Holding). Operator stated that's been at the cooler less than 1 hour and he moved it to the cooler to cool down and bring a new pan at 41 f . **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. teriyaki chicken (120F - Hot Holding) been at the table for less than 30 minutes operator reheat it to 182f. **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84f. Operator changed water to 182f. **Corrected On-Site**
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area the one used to cut chicken and beef at .
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. walk in cooler multiple unwashed vegetables stored over top ready to eat food .
08B-17-4
50
Jul 2, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Floor soiled/has accumulation of debris. Floor sticky throughout kitchen.
36-73-4
86
Jan 9, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef steak at the drawer fridge the one under the grill . Operator moved the chicken . **Corrected On-Site**
08A-20-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken 151f-cooking , operator replaced back to the grill second checked was 166 f . **Corrected On-Site**
03C-44-5
Intermediate - Handwash sink not accessible for employee use at all times. The employee hand sink back of the house. Blocked with a convention oven .
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The employee hand sink back of the house.
31B-02-4
Intermediate - No soap provided at handwash sink. The employee hand sink back of the house.
31B-03-4
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. Fausto-Steven-hussam-Mackenzie-Malayan-Nicolas.
53B-14-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable. All of them at the kitchen. **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one of the employee grilled chicken no beard guard .
13-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. The employee hand sink back of the house.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. The small cooler bottom part the one have the pico on it .
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the soda machine build up soiled .
22-20-5
37
Jul 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
86
Jul 1, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 55f -Tofu 52 f -grab tomorrow cut 50f.operate operater stated that last time checked temperature was 2 hours ago was at 40f . Advised to move it to the walk-in cooler to cool down. **Corrective Action Taken** **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. cooked mushrooms (89F - Hot Holding); cooked broccoli (89F - Hot Holding)-cooked chicken 119f-hothlding). Operator had a four hour label without a plan provided to him . **Warning**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle with no label. **Warning**
41-17-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the back of the kitchen. **Warning**
31A-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the small make table (the one have pico) bottom. **Corrected On-Site** **Warning**
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushroom not washed before marinated. **Warning**
08B-39-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. **Warning**
14-09-4
47
Jan 11, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale.2 tomato paste cans.
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched face, then apron with no hand wash. Inspector asked employee to wash hands. **Corrected On-Site**
12A-10-4
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink in cook line blocked by cart. **Corrected On-Site**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee placing trays of broccoli into oven while wearing a watch and bracelets. **Corrected On-Site**
13-07-4
Basic - Employee preparing food in customer section of dining area.Employee packing cookies in dinning room area. **Corrected On-Site**
08B-48-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.Two employees preparing meat and broccoli with no beard guard. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.cleaned plastic containers kept on prep area and over dm. **Repeat Violation**
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Coffee drinks kept at grab and go cooler. **Corrected On-Site**
02D-03-4
52
Aug 1, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes noodles at walk-in cooler( 44f-cold holding) second temperature (43f-cold holding). Operator stated that the temperature was good in the morning and they had trucks and the the walk-in cooler door was open for a while . **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding); second temperature (145F - Hot Holding **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fruit flying insect by the 3 compartment sink not touching any food . Observed another one live fruit flying insect at the back are not touching any food. Operator stated that they aware of the problem and they working on it and provided work order from ecolab . Next announcement visit per supervisor Randy Hicks .
35A-02-6
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. The make table salad . Operator discarded it. **Corrected On-Site**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area by the dish washer. **Repeat Violation**
24-08-4
Basic - No Heimlich maneuver/choking sign posted. Provided to the operator. **Corrective Action Taken**
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
45
Mar 13, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (46F - Cold Holding). Manager placed in another unit to cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding); manager placed on the grill to heat. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles from 3.25 hours ago at 2:24 (72F - Cooling) second temp at 2:55 72F. Manager removed lid to cool. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line **Repeat Violation**
31A-09-4
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. Yvaline
53B-14-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Manager turned on the side to dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons with other washed and cut lemons. Manager removed **Corrected On-Site**
08B-17-4
45
Oct 18, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
61
Frequently Asked Questions
When was Fresh Kitchen last inspected?
The most recent health inspection at Fresh Kitchen on file is from Sep 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Fresh Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Fresh Kitchen.
How does Fresh Kitchen compare to other restaurants in Orlando?
Fresh Kitchen most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Fresh Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh Kitchen have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fresh Kitchen 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 Fresh Kitchen inspected?
Based on the inspection history on file, Fresh Kitchen is inspected around three times per year on average.
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