Hawkers
Last inspected: Nov 10, 2025
52
Score
Going back to 2022, Hawkers has nine inspections in the public record. The most recent report on file is from Nov 10, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
When inspectors have written things up, “old labels stuck to food containers after cleaning” has been the most frequent reason, cited four times.
Hawkers' latest score of 52 falls below the Orlando average of 79. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 10, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Top part of make table has raw eggs in middle section, having to cross over cooked chicken for use **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked duck in cooler at main cook line **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at bar area **Corrected On-Site**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items Fried eggs over medium Pad Thai Soft boiled eggs for Lu Rou Fan and Curry Laksa Ramen menu items Manager correcting all menus at time of inspection **Corrected On-Site**
02B-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Bar staff
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic clean containers on shelf
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers under griddle has food debris build up
22-16-4
52
Jan 14, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter not vacuum breaker
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small make at fry station; tofu (47F - Cold Holding); cheese curds (53F - Cold Holding); egg rolls (48F - Cold Holding) per operator items in cooler less than 2 hours. Lid open on cooler closed lid to help maintain proper temperature. **Repeat Violation** **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. wonton broth (121F - Hot Holding); chicken curry (131F - Hot Holding); curry gravy (91F - Hot Holding) per operator items in hot holding unit less than 1 hour. Operator put items to reheat to minimum 165. **Warning**
03B-01-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door leading outside by pantry station
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under cut board fry station make table Operator removed **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Has temperature monitoring system but shows disconnected fry station make
05-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
36-34-5
52
Sep 3, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs over cooked chicken in prep cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler under grill: chicken, shrimp 54F-63F cold holding. Prep cooler on line: tofu, cut cabbage, shred lettuce, chicken, shrimp, cooked noodles, pork, raw egg, (50-72F - Cold Holding). All items in both coolers Less than 4hrs. Per operator. Operator immediately removed to other cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
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.
53B-14-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager certification is expired
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In tofu . **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and bar tender wearing watch. **Corrected On-Site**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder with standing water. Operator immediately removed to be cleaned. **Corrective Action Taken**
10-07-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers on shelf
16-46-4
33
Feb 13, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cups in hand wash sink at bar Operator removed cups **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by walk-in-cooler Operator brought paper towels **Corrected On-Site**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen soiled
36-34-5
Basic - Hole in or other damage to wall. Wall in dish room in disrepair and heavy soiled
36-24-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
67
Oct 16, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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. Main dish machine tested multiple times at 0 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator wonton broth 120° and curry dipping 109° held less than 4 hours. Operator had cook reheat for immediate temperature recovery. Second temperature Wonton broth 170° and curry dipping sauce 175° **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on hand sink at bar. Operator removed bottle and placed under counter. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by cook line had ice in sink.
31A-11-4
Intermediate - No soap provided at handwash sink. Sink by cook line missing sign, soap and towels. Sink by walk in cooler missing soap. Operator switching company for soap dispenser.
31B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under take out door
35B-01-4
Basic - Old labels stuck to food containers after cleaning. Multiple labels and label residue on containers on dry rack
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and phone above make table at bao station **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Door of reach in cooler located at fry station coming off.
14-11-5
43
Jun 2, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
39
Feb 28, 2023
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
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. - Tested at approximately 0ppm. Display states beam blocked for sanitizer. **Repeat Violation**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Red hose at mop sink in kitchen. **Repeat Violation**
29-34-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Bottle of Gatorade on prep table while employee cutting meat.
12B-07-4
Basic - Floor area(s) covered with standing water. - In front of ice machine.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. - At fryer station.
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Walk in cooler shelves have accumulation of soil residues. - Shelves for noodles area has food debris.
22-16-4
52
Feb 14, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
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. - Kitchen dishwasher tested at approximately 0ppm. Technician on site during inspection to repair. Retested at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs stored on shelf above hydrated noodles at cooler on cook line. Operator moved to bottom shelf. **Corrected On-Site** **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 portioned chicken in bin stored on shelf above commercially packaged pork. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing on splitter added to hose bibb. - For red hose.
29-34-4
Basic - Employee personal items stored in a food preparation area. - Employee cell phone in basket at make table in kitchen. Operator moved phone from food prep area. **Corrected On-Site**
40-06-5
Basic - Water leaking from pipe. - Observed water on the floor from leak at bar dishwasher.
29-11-4
50
Sep 20, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
55
Frequently Asked Questions
When was Hawkers last inspected?
The most recent health inspection at Hawkers on file is from Nov 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Hawkers?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited four times, more than any other issue at Hawkers.
How does Hawkers compare to other restaurants in Orlando?
Hawkers most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Hawkers' inspection record improved over time?
Results have been roughly steady. Inspections at Hawkers have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hawkers 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 Hawkers inspected?
Based on the inspection history on file, Hawkers is inspected around three times per year on average.
Nearby Restaurants