High Velocity
Last inspected: Dec 30, 2025
82
Score
Public records show eight inspections at High Velocity stretching back to 2023. On Dec 30, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited two times.
The city-wide average for Orlando sits at 79, putting High Velocity on the better side of that line. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hamburgers over hotdogs in reachin freezer **Corrected On-Site**
08A-02-6
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table in kitchen **Corrected On-Site**
29-49-6
82
May 28, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Checked dish machine three times no chlorine sanitizer dispensing for final rinse found out bottle of sanitizer missing from the dish machine.(bar area) **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has yellow discoloration on the surface recommend to replace or resurface on the cook line.
22-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler used for breads.
14-33-4
74
Oct 2, 2024
Complaint Full
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled dirty dishes then emptied dish washer. Operator coached employees on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-10-02: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee opened person water bottle mouthpiece with gloved hand and returned to work. Chef coached employee **Corrective Action Taken** - From follow-up inspection 2024-10-02: **Time Extended**
12A-29-4
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle hoagie roll and bacon with their bare hands. Coached employee on proper glove usage **Corrective Action Taken** - From follow-up inspection 2024-10-02: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer on cookline. Raw fish over hotdogs **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-10-02: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (119-130F - Hot Holding) on cookline less then one hour. Operator will reheat **Corrective Action Taken** - From follow-up inspection 2024-10-02: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At bar, pan in sink to dump drink. **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee observed dumping drinks and rinsing dishes in hand sink closest to taps. Operator coached employees on proper hand sink usage **Corrective Action Taken** - From follow-up inspection 2024-10-02: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Either sink at bar **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sink closest to taps **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.nearest taps **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cold make table - From follow-up inspection 2024-10-02: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Next to cold make table **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Ice tong handle in contact with ice. In chest freezer **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch and Fanny pack on shelf with dishes next to pass **Corrected On-Site** - From follow-up inspection 2024-10-02: **Time Extended**
40-06-5
Basic - - From initial inspection : 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. In cooler drawers under cookline. Operator will slit **Corrective Action Taken** - From follow-up inspection 2024-10-02: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Used to hold open back door between front and back of house - From follow-up inspection 2024-10-02: **Time Extended**
51-11-4
22
Oct 1, 2024
Complaint Full
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled dirty dishes then emptied dish washer. Operator coached employees on proper hand washing **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (119-130F - Hot Holding) on cookline less then one hour. Operator will reheat **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F - Cold Holding); ; cooked mushrooms (49F - Cold Holding); shredded mozzarella (44-49F - Cold Holding) In top of cold make table. Operator states in unit 2.5 hours, will place on ice **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer on cookline. Raw fish over hotdogs **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle hoagie roll and bacon with their bare hands. Coached employee on proper glove usage **Corrective Action Taken**
09-01-4
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. Bar machine tested at 0 ppm **Warning**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee opened person water bottle mouthpiece with gloved hand and returned to work. Chef coached employee **Corrective Action Taken**
12A-29-4
Intermediate - No soap provided at handwash sink. Sink closest to taps **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. At bar, pan in sink to dump drink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee observed dumping drinks and rinsing dishes in hand sink closest to taps. Operator coached employees on proper hand sink usage **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Either sink at bar **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Used to hold open back door between front and back of house
51-11-4
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. In cooler drawers under cookline. Operator will slit **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch and Fanny pack on shelf with dishes next to pass **Corrected On-Site**
40-06-5
Basic - Ice tong handle in contact with ice. In chest freezer **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Next to cold make table **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cold make table
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.nearest taps **Corrected On-Site**
31B-04-4
17
May 1, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over hot dogs in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over hot dogs in reach-in freezer **Corrected On-Site**
08A-02-6
74
Dec 20, 2023
Routine - Food
No violations found.
100
May 16, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
61
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
55
Frequently Asked Questions
When was High Velocity last inspected?
The most recent health inspection at High Velocity on file is from Dec 30, 2025. The public record contains eight inspections in total.
What is the most common violation at High Velocity?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at High Velocity.
How does High Velocity compare to other restaurants in Orlando?
High Velocity most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has High Velocity's inspection record improved over time?
Results have been roughly steady. Inspections at High Velocity have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at High Velocity means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is High Velocity inspected?
Based on the inspection history on file, High Velocity is inspected around three times per year on average.
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