Main Kitchen Receiving and Banquet
Last inspected: Jan 21, 2026
45
Score
Main Kitchen Receiving and Banquet has been inspected 10 times since 2022. On Jan 21, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited four times.
Restaurants in Orlando average 79, so Main Kitchen Receiving and Banquet trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tuna salad 46°f stored on the buffet line less than 4 hours recommend to quick chill or use ice bath.
03A-02-5
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 three times not sanitizing properly final rinse gauge reaching 192°f wash cycle 150°f Chef notify engineering immediately. Three compartment sink must be set up wash, rinse and sanitize. Rechecked dish machine final rinse working properly Engineering notify, recommend chef to check dishmachine daily. **Corrected On-Site**
22-57-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed three fan guards soiled has dust accumulation on the surface. (Purchasing walk in cooler)
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees back packs hanging on the storage shelves in the dish machine area.
40-06-5
67
Jan 30, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old dried food debris left on the surface in the garde manger area. (Cold kitchen)
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed floors inside walk in cooler for produce has old food debris left on the floor.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag hanging on the storage shelve in the dish machine room.
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the frame of the ice machine door panels.(Main kitchen) **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of the shelves has food debris spilled on the surface located near cutting board holder.
22-16-4
Basic - Hole in or other damage to wall. Observed cracked wall damage in the dish machine room, engineering notify. **Corrective Action Taken**
36-24-5
Basic - Floors not maintained smooth and durable. Observed stainless steel floors inside walk in cooler, seams loose, engineering notify at time of inspection. **Corrective Action Taken**
36-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed both air conditioners vents has peeling paint on the surface in the dish machine area. Fan guard covers inside walk in cooler dust accumulation located in receiving area. Engineering notify. **Corrective Action Taken**
36-34-5
64
Aug 23, 2024
Routine - Food
No violations found.
100
Aug 16, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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 The operate will be using Deep Blue Restaurant Dishmachine temporarily until Dishmachine repaired.. sanitization until dishmachine is repaired. Dishmachine is not sanitizing properly at time inspection final rinse reaching 150°f, recommend Chef to notify dishmachine company immediately Three compartment sink must be use wash , rinse and sanitize. **Warning**
22-57-6
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of coconut milk stored on the shelve located in the main kitchen.
01B-01-4
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 gallon of milk not date marked stored inside walk in cooler.
02C-03-5
Basic - Hole in or other damage to wall. Observed hole in wall in the Main kitchen banquet area
36-24-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provide at hand wash sink **Corrected On-Site**
33-38-4
Basic - Old food stuck to clean dishware/utensils. Observed fork has old food stuck on the surface.
16-48-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored directly on the floor in the employee cafeteria. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel of ice machine has mold like growth.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guard covers Inside walk in cooler for produce.
36-34-5
50
Apr 8, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Properly Stored/Protected
FL-48
Warewashing Facilities Maintained and Used
FL-24
58
Aug 29, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water at hand wash sink does not reach 100 degrees Fahrenheit. Checked hand wash sink located in main kitchen near Chef office temperature 73f and also hand wash sink on the cook line reach 75 degrees due to boiler has been removed per Director of Engineering. **Warning** - From follow-up inspection 2023-08-29: Checked hand wash sink due to boiler has not been installed waiting on Orange County Permits to Approve to be installed is not reaching proper temperature of spoke to Supervisor on duty Courtney Vaughan, next unannounced inspection will checked boiler at time of inspection. Explained to Manager concerning hand washing procedures on training change from 100°f to 85°f **Time Extended**
27-24-4
90
Aug 21, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Food Properly Stored/Protected
FL-48
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
58
Mar 7, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature tomato soup stored overnight 56°f. **Repeat Violation**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Checked tomato soup 56°f stored overnight in the walk in cooler, not cooled properly within 6 hours.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature raw chicken 46°f / 44°f stored inside walk in cooler recommend to quick chill product inside walk in freezer. Rechecked @11:48pm raw chicken 41°f **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Checked heavy cream not date marked stored inside reach in cooler, room service line.
02C-03-5
Basic - Water filter not located to facilitate disassembly for periodic servicing and cleaning. Checked water filter on the ice machine must be inspected and dated( main kitchen) Engineering notify **Corrective Action Taken**
29-30-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice dispenser has mold like growth on the surface Pepsi machine ( employee cafeteria)
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents has terrible dust accumulation in garde manger room.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.(receiving area)
36-73-4
Basic - Food storage container/container lid cracked or broken. Observed plastic lid cracked on all four corners on the container used for raw chicken inside walk in cooler.
14-38-4
45
Nov 21, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked sanitizer very strong concentration 500 ppm quat amm Stewarding Manager changed the sanitzer.rechecked 400 ppm **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature romaine lettuce 46°f stored inside walk in cooler less than 4 hours recommend quick chill product. Checked cut melons 59°f stored in open reach in cooler per employee cut fruit yesterday stored over night.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of cut melons 59°f stored overnight, Manager discard product.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stove above loafs of bread in transport cart for room service located in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris cheese on the blade of the slicer inside the cold prep area.
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed trash underneath the storage shelves in dry storage room located in receiving room.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer Observed ice build up on the storage shelves and floor inside walk in freezer located in the main kitchen. Observed ice build up around frame of the door in the receiving area.
14-69-4
Basic - Inside/outside of dumpster not clean. Observed compactor has very bad odor spoke to stewarding Manager will be replacing compactor from waste management.
33-10-4
43
Frequently Asked Questions
When was Main Kitchen Receiving and Banquet last inspected?
The most recent health inspection at Main Kitchen Receiving and Banquet on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Main Kitchen Receiving and Banquet?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Main Kitchen Receiving and Banquet.
How does Main Kitchen Receiving and Banquet compare to other restaurants in Orlando?
Main Kitchen Receiving and Banquet most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Main Kitchen Receiving and Banquet's inspection record improved over time?
No. Recent inspections at Main Kitchen Receiving and Banquet have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Main Kitchen Receiving and Banquet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Main Kitchen Receiving and Banquet inspected?
Based on the inspection history on file, Main Kitchen Receiving and Banquet is inspected around three times per year on average.
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