Gourmet Chefs
Last inspected: Mar 10, 2026
39
Score
The health department has logged 11 inspections at Gourmet Chefs, the earliest from 2022. Inspectors last stopped by on Mar 10, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Wall soiled with accumulated grease, food debris, and/or dust” comes up most often, recorded eight times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon thawed in ROP package
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. -food stored in hand wash sink next to reach in freezer **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at reach in freezer **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling throughout soiled with accumulation of grease
36-34-5
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
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
35B-01-4
Basic - Floor soiled/has accumulation of debris. -food debris on floor throughout kitchen
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -make line cooler seals soiled -storage shelf's throughout soiled with accumulation of grease -hood filters soiled with grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -make line cooler
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout soiled with accumulation of grease
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink faucet next to reach in freezer
29-11-4
39
Jul 18, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and table cleaner bottles have no labels **Corrected On-Site**
41-17-4
Basic - Accumulation of debris in the interior of the ice machine **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust on cooks line
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable to board at pass through window
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Unnecessary items/unused equipment on the premises. Cooler on cooks line next to hand sink is no longer in use
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled to left of fryers **Corrected On-Site**
36-27-5
67
May 21, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand mixer soiled.
22-02-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Corrected On-Site**
24-03-4
Basic - Containers with sauce stored on floor in walk-in freezer **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind prep sink at prep station
36-27-5
78
Feb 12, 2025
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 22, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Green spray bottle not labeled on cooks line **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust on cooks line
36-34-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment Behind ice machine and T- URN at wait station
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink end of cooks line soiled Hoods soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler holding proteins on cooks line has rust on shelving
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area End of cooks line wall soiled
36-27-5
67
Apr 23, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -liquified butter 69F, per operator stored on prep table less than 1 hour after melting, operator returned to stove to rapidly reheat **Corrective Action Taken**
03B-01-6
Basic - Bathroom facility not clean.
32-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -false ceiling drooping down in kitchen, operator states repairs have been scheduled
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large food containers in storage area
24-05-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice stored in water 77F, operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind sprayer hose in dishwashing area has an accumulation of black, mold-like substance
36-27-5
Basic - Water draining onto floor surface. -pipe behind hot holding cabinet
29-03-4
61
Apr 11, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/24
50-17-3
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust cooks line
36-34-5
Basic - Equipment in poor repair. Gaskets torn upright unit on cooks line
14-11-5
Basic - Floor soiled/has accumulation of debris Cooks line under cooking equipment Beer walk-in-cooler
36-73-4
Basic - Food storage container/container lid cracked or broken to storage holders in walk-in-cooler **Corrected On-Site**
14-38-4
Basic - Food stored on floor in Walk-in-Freezer **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Outlet by dish machine cracked - exposing hole in wall
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar bin at wait station soiled **Corrected On-Site**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind microwave areas by pre area
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin to unit at pass through window **Corrected On-Site**
22-20-5
55
Sep 27, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 55° Coleslaw 47° Cooked rice 54° Per operator, temps we're taken at 8am, and all products were 41° or below, operator moved foods to walk-in-cooler for immediate temperature recovery **Corrective Action Taken**
03A-02-5
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. Ran and tested dish machine several times tested 0 ppm, sani bucket had liquid in bucket, when pulled out, sani was water, operator replaced with new bucket, primed and tested 50 ppm **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. French fries stored in direct contact with cardboard box **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in reach in freezer on cooks line stored over open French fries **Corrected On-Site**
08A-05-6
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. End of cooks line raw chicken over raw COD **Corrected On-Site**
08A-17-6
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 handout **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink cooks line used as dump sink as evidence of ice in sink **Corrective Action Taken**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout, employees currently working signed and dated form **Corrective Action Taken** **Repeat Violation**
11-26-1
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. Operator only able to provide one certificate
53B-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under/ sides of cooking equipment on line
36-73-4
Basic - Food storage container/container lid cracked or broken. Several lids and containers to food containers cracked broken **Repeat Violation**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in unit on cooks line **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
23-03-4
Basic - Plumbing system in disrepair. Hand sink cooks line - water leaking from faucet
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled above expo station on cook line side, 3 compartment sink behind ice machine by keg cooler **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in container not labeled **Corrected On-Site**
02D-01-5
21
Apr 5, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator item was prepared and cooked the night before and then stored. fried Califlower 51F fried battered chicken 49F chopped chicken 51F Operator discarded item
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator item was prepared and cooked the night before and then stored. fried Califlower 51F fried battered chicken 49F chopped chicken 51F Operator discarded item **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
16-37-1
Basic - Hole in or other damage to wall. Wall with tiles in dish area broken and missing
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 77F At expo station **Corrected On-Site**
10-07-4
Basic - Objectionable odors in kitchen. **Corrected On-Site**
36-64-5
58
Feb 23, 2023
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - Spray bottle containing toxic substance not labeled, yellow cleaner not labeled **Corrected On-Site**
41-17-4
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 handout to operator **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided handout to operator
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins are heavily soiled **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable to unit holding broccoli **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair by back door **Repeat Violation**
36-17-5
Basic - Floors not maintained smooth and durable by ware-washing area
36-11-4
Basic - Food storage container/container lid cracked or broken. Lid to wings in unit by fryers is cracked
14-38-4
Basic - Food stored on floor. Cases of food stored on floor in Walk-in-freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit to reach in on cooks line
05-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler end of cooks line by fryers - shelves rusted **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by raw chicken station / behind broccoli cooler/ behind dish machine **Repeat Violation**
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag hanging on dry goods rack **Corrected On-Site** **Repeat Violation**
40-06-5
39
Oct 17, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
43
Frequently Asked Questions
When was Gourmet Chefs last inspected?
The most recent health inspection at Gourmet Chefs on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gourmet Chefs?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited eight times, more than any other issue at Gourmet Chefs.
How does Gourmet Chefs compare to other restaurants in Orlando?
Gourmet Chefs most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Gourmet Chefs' inspection record improved over time?
Results have been roughly steady. Inspections at Gourmet Chefs have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gourmet Chefs 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 Gourmet Chefs inspected?
Based on the inspection history on file, Gourmet Chefs is inspected around three times per year on average.
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