House of Blues Orlando
Last inspected: Apr 22, 2026
55
Score
House of Blues Orlando appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 22, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
By comparison, the average Lake Buena Vista facility scores 87, putting House of Blues Orlando on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of new york strip steak 45°f stored inside reach in cooler less than 4 hours. Recommend to quick chill in blast chiller. Rechecked @12:36pm new york strip 41°f **Corrected On-Site**
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. Observed no time marked on the expo line has Cole slaw Per Chef placed out at 11am-3pm time determined 4hours. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has dried tomato sauce left on the blade ( back prep kitchen)
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic pan with raw chicken stored inside walk in cooler. Chef discarded the plastic pan. **Corrected On-Site**
14-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guards inside walk in cooler.
36-34-5
Basic - Old food stuck to clean dishware/utensils. Observed old food debris dried on the baking sheet pans located storage area.
16-48-4
55
Dec 19, 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. Soda gun nozzle far side bar **Corrected On-Site**
22-02-4
Basic - Floor area(s) covered with standing water. Main bar **Corrected On-Site**
36-22-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Pizza area Chef turned up pressure **Corrected On-Site**
10-03-4
Basic - Single-service articles not stored inverted or protected from contamination. If tasting spoons **Corrected On-Site**
25-06-4
78
Apr 16, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shredded cheese 59°f stored inside reach in cooler less than 4 hours, recommend to quick chill product.
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard covers has dust accumulation inside produce and meat walk in cooler
36-34-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler on the cook line, maintenance notify at time of inspection. **Corrective Action Taken** **Repeat Violation**
29-49-6
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath the cutting board in the pantry area. Chef removed at time of inspection **Corrected On-Site**
21-04-4
74
Nov 19, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 5, 2024
Complaint Full
3 major violations. 11 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. One Can of diced tomatoes dented at the seam in dry storage area
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener in prep kitchen soiled 2)wedger on ledge of ice machine soiled **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Food stored on floor. Cases of water in white walk in cooler **Corrected On-Site**
08B-38-4
74
Aug 10, 2023
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Apr 20, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine four times not sanitizing properly at time of inspection dishmachine gauze reading 180°f Wash cycle 160° Technician from Eco lab checked dish machine adjusted timing on the dishmachine. **Corrected On-Site**
22-57-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of mold mildew hanging on the shelve where gloves are stored. Sous Chef removed at time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed two Packages of swiss cheese stored in walk in cooler not date marked. **Corrected On-Site**
02C-03-5
Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout the kitchen.
36-17-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the edge of the wall near main dish machine and back dish machine.
36-27-5
61
Feb 9, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked blackened chicken 43/44 °f , shrimp 46°f stored inside reach in cooler drawers less than 1 hour, recommend to placed in blast chiller. Rechecked temperature of blackened chicken 41°f, shrimp 36°f **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the door panel of the walk in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler on the cook line.
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler.( cook line)
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like growth on the wall around caulking prep kitchen dishmachine.
36-27-5
Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor inside walk in freezer.
36-73-4
67
Dec 20, 2022
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ Melted butter 95F in hot well, less than 4 hours, reheated to 165F. Bread pudding 127F, less than 4 hours, reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. One bottle at bar One bottle at wait station/dining room **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Cold drawer gasket torn, cook line. Cook line reach in cooler gasket loose.
14-11-5
Basic - Ice buildup in walk-in freezer door.
14-69-4
Basic - Wiping cloth/towel used under green cutting board/back kitchen prep table/ **Corrected On-Site** **Repeat Violation**
21-04-4
61
Oct 21, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Frequently Asked Questions
When was House of Blues Orlando last inspected?
The most recent health inspection at House of Blues Orlando on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at House of Blues Orlando?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at House of Blues Orlando.
How does House of Blues Orlando compare to other restaurants in Lake Buena Vista?
House of Blues Orlando most recently scored 55 out of 100, which is lower than the Lake Buena Vista average of 87.
Has House of Blues Orlando's inspection record improved over time?
Yes. Recent inspections at House of Blues Orlando have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at House of Blues Orlando means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is House of Blues Orlando inspected?
Based on the inspection history on file, House of Blues Orlando is inspected around three times per year on average.
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