Landry's Seafood House
Last inspected: Dec 29, 2025
67
Score
Public records show seven inspections at Landry's Seafood House stretching back to 2023. Inspectors last stopped by on Dec 29, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked mussels in cooler under make table on cookline near dish **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At bar, evidenced by ice in handsink
31A-11-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - Waste line missing at soda gun holster. At bar
29-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm, refilled and retested at 400ppm **Corrected On-Site**
21-08-4
67
May 21, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding) top of cook line. Not in ice. In unit less then two hours. Operator placed in ice **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw ground beef, raw turkey with gumbo sauce in walk-in cooler **Corrected On-Site**
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef and turkey in same container in walk-in cooler **Corrected On-Site**
08A-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table holding salad dressings
22-16-4
61
Jul 17, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
39
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
70
Aug 24, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
39
Aug 23, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding) in cooler drawers on cookline. Operator states in unit over night. **Warning**
03A-02-5
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. At bar, tested at 0ppm. Operator changed sanitizer, retested at 50ppm **Corrected On-Site**
22-41-4
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 employee use bare hands to portion tortilla chips. Coached employee on proper food safety **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced onions in two door cooler on cookline **Corrected On-Site**
08A-05-6
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sign not visible if at bar, no advisory on menu **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near employee bathroom
51-11-4
Basic - Ice bucket stored on floor between uses. At machine in kitchen **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At melted butter station. 90°F **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. White bins with white dry ingredients
02D-01-5
30
Apr 10, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker wrong at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Milk ,heavy weeping cream and cheese cake . **Corrected On-Site**
02C-03-5
Basic - Light not functioning. By the hoods . **Corrected On-Site**
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at make table . **Repeat Violation**
08B-39-4
Basic - Water leaking from pipe and/or faucet/handle. The three compartment sink .
29-11-4
Basic - Working containers of food removed from original container not identified by common name. No label at the flour and the corn meal . **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Landry's Seafood House last inspected?
The most recent health inspection at Landry's Seafood House on file is from Dec 29, 2025. The public record contains seven inspections in total.
What is the most common violation at Landry's Seafood House?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Landry's Seafood House.
How does Landry's Seafood House compare to other restaurants in Orlando?
Landry's Seafood House most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Landry's Seafood House's inspection record improved over time?
Yes. Recent inspections at Landry's Seafood House have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Landry's Seafood House 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 Landry's Seafood House inspected?
Based on the inspection history on file, Landry's Seafood House is inspected around three times per year on average.
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