Friendly Confines I
Last inspected: Jan 5, 2026
17
Score
Friendly Confines I appears in inspection records seven times, starting in 2022. Friendly Confines I was last inspected on Jan 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly seven violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
By comparison, the average Orlando facility scores 79, putting Friendly Confines I on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
6
Critical latest
3
Major latest
11
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. -employee sanitized dishes in 3 compartment sink for less than 7 seconds
22-46-4
High Priority - Nonfood-grade bags used in direct contact with food. -for multiple food items in walk in freezer
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over ready to eat food items in walk in freezer, chicken not in original packaging
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over fried ready to eat chicken in reach in cooler next to fryers **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over egg in walk in cooler -raw chicken over raw shrimp in walk in cooler
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish pit
29-37-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with purple substance at dish machine not labeled
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to fryers -hand wash sink next to 3 compartment sink
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -in rice container on dry storage next to kitchen -in sugar bin
14-01-5
Basic - Cardboard used to line food-contact shelves. -under table left of cook line cooler
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. -under table right of fryers
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on rack next to dish machine -large bowls on dry storage rack next to kitchen
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee drinks in cooler next to fryers not separate or identified
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on storage shelf above cook lime cooler
40-06-5
Basic - Floor area(s) covered with standing water. -behind rice cookers
36-22-4
Basic - Food stored on floor. -bucket of noodles on floor at cook line -sauce bucket on floor in walk in cooler -buckets of fish in walk in cooler **Repeat Violation**
08B-38-4
Basic - Old food stuck to clean dishware/utensils. -on long knife in kitchen next to walk in cooler
16-48-4
Basic - Reuse of single-service or single-use articles. -jug cut and used as scoop **Repeat Violation**
25-32-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -on dish storage rack next to dish machine
24-18-4
17
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef over produce **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in prep area blocked with tray -operator moved tray **Corrected On-Site**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Food stored on floor. -sushi sauce at sushi bar
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -white rice spatula at buffet line **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
23-03-4
Basic - Reuse of single-service or single-use articles. -single use jug cut and used as scoop
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce above sushi fish (raw salmon)
08B-17-4
58
Jun 26, 2025
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw crab in walk in freezer. Operator corrected. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice. Pasta Salad (48F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator added time marking. See stop sale. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated rechecked 168. Cooked Shrimp (112F - Hot Holding) **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. To wash utensils at front counter.
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen soiled.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Baking soda in the kitchen. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Floor area(s) covered with standing water. In back of the kitchen dry storage area.
36-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at buffet line not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.operator put covered trash can. **Corrected On-Site**
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack by three compartment sink.
24-08-4
37
May 14, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom door.
32-04-4
95
Aug 1, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./operator renew on line immediately. License now current active, expires 4/1/2024. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over half gallon of milk, cook line reach in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to dish washing area/ **Corrected On-Site**
31B-02-4
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./one employee training certificate expired June 2023.
53B-14-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./one line cook with no beard guard.
13-04-4
Basic - Floor soiled/has accumulation of debris./soda station floor soiled.
36-73-4
Basic - Food stored on walk in freezer floor./two containers of bread/ **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site**
10-20-4
Basic - Light not functioning./two light bulbs at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. Mop sink soiled.
23-03-4
Basic - Storage shelves outside walk in cooler with rust that has pitted the surface.
14-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut lettuce and cut cabbage, walk in cooler/ **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name./sugar container on server station table. **Repeat Violation**
02D-01-5
39
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Aug 17, 2022
Complaint Full
2 critical violations. 6 major violations. 18 minor violations.
View 26 violations
High Priority - Open package of Raw chicken stored over open package of raw beef in walk-in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Degreaser next to liquid margarine under preparation table. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White green and yellow cutting boards stained throughout the establishment. Wedger soiled stored on prep table in the kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ryan Hearrell. **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled.Degreaser under prep table. **Repeat Violation** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris on exterior and interior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Clear container inside flour under preparation table in the kitchen. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in preparation area. Employee cellphone and personal bag on shelf. **Corrected On-Site** **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Cook is wearing a watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Heavy soiled floor throughout the kitchen and walk in coolers. **Warning**
36-10-4
Basic - Holes in wall throughout the establishment. **Warning**
36-24-5
Basic - Light not functioning in dry storage area. **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees.Bar area. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in walk-in cooler. Heavy grease buildup under hooks suppression. **Warning**
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues throughout the establishment. **Warning**
22-16-4
Basic - Rusted shelves throughout the establishment. Bottom of food preparation tables.Walk-in cooler and walk in freezer shelves. **Warning**
14-17-4
Basic - Single-service articles improperly stored. To go cups in dry storage room stored on the floor. **Corrected On-Site** **Warning**
25-05-4
Basic - Unwashed green onions stored over cut lettuce in walk-in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Wall soiled with accumulated build up throughout the establishment. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar on server station. Flour under preparation table in the kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
17
Frequently Asked Questions
When was Friendly Confines I last inspected?
The most recent health inspection at Friendly Confines I on file is from Jan 5, 2026. The public record contains seven inspections in total.
What is the most common violation at Friendly Confines I?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Friendly Confines I.
How does Friendly Confines I compare to other restaurants in Orlando?
Friendly Confines I most recently scored 17 out of 100, which is lower than the Orlando average of 79.
Has Friendly Confines I's inspection record improved over time?
No. Recent inspections at Friendly Confines I have averaged around 13 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Friendly Confines I 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 Friendly Confines I inspected?
Based on the inspection history on file, Friendly Confines I is inspected around two times per year on average.
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