Krembo
Last inspected: Apr 23, 2026
58
Score
Across the available record, Krembo has 11 inspections on file, the first dated 2022. The most recent visit was on Apr 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 13 violations per visit.
“Current hotel and restaurant license not displayed” comes up most often, recorded five times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Chlorine wipes stored next to dry storage items, operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plans have three compartment sink , next to mop sink establishment currently has dish machine next to prep sink and mop sink, no three compartment sink and need to update their plans. They also have added several reach in coolers in kitchen **Warning**
51-16-7
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle open on prep table **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelves where to go containers are located Employee phone on prep table , operator removed **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees with long hair , no hair restraints **Warning**
13-03-4
Basic - Food stored on floor. Buckets of rice stored in dry storage **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar by prep table not labeled **Warning**
02D-01-5
58
Sep 15, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice behind counter. - From follow-up inspection 2025-09-15: **Time Extended**
02D-12-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-09-15: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green and brown cutting boards located on prep table in kitchen. - From follow-up inspection 2025-09-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2025-09-15: **Time Extended**
35B-01-4
78
Sep 12, 2025
Routine - Food
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle next to prep table. Rubbing Alcohol next to silver wear. Gel sanitizer stored next to seasoning on prep shelf. **Repeat Violation**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding) per operator less than 4 hours , operator moved to quick chill pound butter (45F - Cold Holding); cream cheese (50F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (48F - Cooling) butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat cheese in reach in cooler. Raw salmon over ready to eat Alfredo sauce in reach in cooler .
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Used for cooked eggplant located in reach in cooler.
14-86-1
High Priority - Mop sink Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday cooked pasta (48F - Cooling) **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (48F - Cooling) full container with lid
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coffee frother located on bar area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in sink.
31A-11-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice behind counter.
02D-12-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic mayo prepared in kitchen. Cheese cake located in front counter dessert case. **Corrective Action Taken**
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Rubbing alcohol being used to polish silver wear.
41-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour located in the dry storage area. Brown powder substance in dry storage. **Corrected On-Site**
02D-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Handles of food contact surface not facing same direction.
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Green and brown cutting boards located on prep table in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull stored on shelf not labeled or separated. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Food stored on floor. Oil containers on floor in dry storage area.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Pizza trays located next to back prep area in the kitchen.
14-13-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastry on front counter.
02D-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Black and clear lids and bowls not correctly stored located in kitchen. **Corrected On-Site**
25-06-4
9
Feb 25, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
78
Feb 17, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available. **Warning** - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-02-17: Time extend 7 days per manager on duty Roger K. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-01-16: Provided employee health agreement forms. **Time Extended** - From follow-up inspection 2025-02-17: Time extend 7 days per manager on duty Roger K. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-16: Provided employee health reporting forms . **Time Extended** - From follow-up inspection 2025-02-17: Time extend 7 days per manager on duty Roger K. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable by dishwashing area. **Warning** - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen **Warning** - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen. **Warning** - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended**
23-03-4
64
Jan 16, 2025
Routine - Food
5 major violations. 11 minor violations.
View 16 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working, no certifed food manager on duty. **Warning** - From follow-up inspection 2025-01-16: Provided food manager certificate card. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-01-16: Provided employee health agreement forms. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-16: Provided employee health reporting forms . **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Brown substance not labeled at pizza station. White sauce substance not labeled in storage station. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on pizza prep table. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Two employees preparing food wearing watches. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Pizza boxes on storage room floors. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable by dishwashing area. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up on dining tables. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. back door to kitchen open. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
35B-03-4
35
Nov 15, 2024
Routine - Food
5 critical violations. 7 major violations. 16 minor violations.
View 28 violations
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. Chef cutting and touching bread with bare hands. Advised. **Corrected On-Site** **Warning**
09-01-4
High Priority - Toxic substance/chemical improperly stored between to go boxes on expo station. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); lettuce (58F-cold holding), cream cheese (50F-cold holding; sliced tomatoes (58F-cold holding)/all less than 4 hours per chef/moved to reach in freezer, rechecked butter 43F, cream cheese 43F, cut lettuce 41F, sliced tomatoes 39F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon Cold Holding at 50F for more than 4 hours. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sour cream in reach in cooler by reach in freezer. **Corrected On-Site** **Warning**
08A-05-6
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. Milk in prep table by pizza station. **Corrected On-Site** **Warning**
02C-03-5
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. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Serving undercooked eggs . **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working, no certifed food manager on duty. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup coffee and bottled water in prep area. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Floors not maintained smooth and durable by dishwashing area. **Warning**
36-11-4
Basic - Food stored on floor strawberry sauce and pickles. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen. **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. back door to kitchen open. **Warning**
35B-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up on dining tables. **Warning**
24-18-4
Basic - Single-service articles improperly stored. Pizza boxes on storage room floors. **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cookline. **Corrected On-Site** **Warning**
25-06-4
Basic - Two employees preparing food wearing watches. **Warning**
13-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on pizza prep table. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Brown substance not labeled at pizza station. White sauce substance not labeled in storage station. **Warning**
02D-01-5
11
Apr 10, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Oct 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Clean whisks, spatulas, wooden not stored inverted or in a protected manner on clean item shelf in dish area. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Kitchen area **Corrected On-Site**
08B-38-4
90
Feb 8, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on tray with seasonings.
40-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
36-27-5
90
Dec 7, 2022
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw chicken stored over open ready to eat French fries in reach in freezer. **Warning**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hummus 6/27/22 **Warning**
02C-01-5
High Priority - Stop Sale issued due to adulteration of food product. Hummus 6/27/22 **Warning**
01B-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Moved to reheat 165°f within 2 hours chili (65F - Hot Holding) black beans. (127F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hot water tank drains in hand wash sink next to dishwasher area **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 0ppm in dishwasher. Establishment does not have 3 compartment sink. Set up single compartment sink and using quaternary. **Corrective Action Taken** **Warning**
22-38-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink across from panini 78°f Hand wash sink next to dishwasher 80 Hand sink in front area. 77F Bathroom used by employee 78F **Warning**
27-16-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled never reach in cooler next to register area **Warning**
23-03-4
Basic - No hot running water at mop sink 78f **Warning**
27-10-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch while preparing food **Warning**
13-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Plumbing system in disrepair. Vacuum breaker leaking water in mop sink **Warning**
29-08-4
22
Frequently Asked Questions
When was Krembo last inspected?
The most recent health inspection at Krembo on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Krembo?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited five times, more than any other issue at Krembo.
How does Krembo compare to other restaurants in Orlando?
Krembo most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Krembo's inspection record improved over time?
No. Recent inspections at Krembo have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Krembo 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 Krembo inspected?
Based on the inspection history on file, Krembo is inspected around three times per year on average.
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