Kosher Cuisine
Last inspected: Oct 13, 2025
74
Score
The health department has logged seven inspections at Kosher Cuisine, the earliest from 2022. On Oct 13, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Kosher Cuisine's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw ground beef over shredded cheese in walk in cooler. 2) raw chicken over sliced tomatoes in under counter reach in cooler on cooks line **Corrected On-Site** **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back area
36-32-5
Basic - Floor soiled/has accumulation of debris. Behind equipment on cook line
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers in dry storage area
02D-01-5
74
Mar 27, 2025
Food-Licensing Inspection
No violations found.
100
Aug 27, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over condiments in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24 **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Oven cleaner next to meat slicer
41-10-4
High Priority - ThreeLive, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dish area
35A-02-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By walk in cooler
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Serversl,items in walk in Coolr and on front pizza station
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Three comp sink
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By three comp sink
42-01-4
35
Dec 19, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
74
Aug 2, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
May 16, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on dry item shelf **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Whole shell eggs over flour in walk in cooler. 2) ground beef chub over lettuce in walk in cooler **Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23 **Repeat Violation**
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler **Repeat Violation**
02C-02-5
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several water bottles in walk in cooler **Repeat Violation**
12B-13-4
Basic - Several Lights not functioning in facility. **Repeat Violation**
36-62-4
Basic - Stored food not covered. White reach in freezer on front line
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Racks of clothes in kitchen
43-01-4
Basic - Food stored on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above three compartment sink **Repeat Violation**
36-32-5
39
Dec 14, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-21 Paid during inspection **Corrected On-Site**
50-17-2
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. Raw tenders over French fries in single door reach in freezer on cooks line
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled on reach in coolers on cooks line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk In cooler **Repeat Violation**
02C-02-5
Basic - Self-closing device on bathroom door disconnected/broken at the bathrooms
32-17-4
Basic - Stored food not covered in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in white single door reach in freezer by the hand sink in the kitchen
12B-13-4
Basic - Food stored on floor in walk in cooler
08B-38-4
Basic - Couple Ceiling/ceiling tile shows damage or is in disrepair in kitchen
36-32-5
Basic - Buildup of food debris/soil residue on exterior of equipment on food line.
23-24-4
Basic - Several Light not functioning in the kitchen
36-62-4
43
Frequently Asked Questions
When was Kosher Cuisine last inspected?
The most recent health inspection at Kosher Cuisine on file is from Oct 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Kosher Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Kosher Cuisine.
How does Kosher Cuisine compare to other restaurants in Orlando?
Kosher Cuisine most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Kosher Cuisine's inspection record improved over time?
Yes. Recent inspections at Kosher Cuisine have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kosher Cuisine 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 Kosher Cuisine inspected?
Based on the inspection history on file, Kosher Cuisine is inspected around two times per year on average.
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