Mid Drive Dive
Last inspected: Jan 23, 2026
70
Score
Mid Drive Dive has been inspected eight times since 2022. The most recent visit was on Jan 23, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Water leaking from pipe and/or faucet/handle” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Mid Drive Dive's 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa dated 1/13, cook removed old label and dated 1/20 **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Multiple sanitizer buckets throughout facility inside hand sink. Operator removed all buckets. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. Chicken, beef and corn in walk in cooler not covered. Operator covered food**Corrected On-Site** **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at entrance to bar.
29-11-4
70
Jul 14, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-07-14: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Entrance to bar hand wash sink. - From follow-up inspection 2025-07-14: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dishwasher at back of the house kitchen. - From follow-up inspection 2025-07-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooks line next to steam table reach in. - From follow-up inspection 2025-07-14: **Time Extended**
29-49-6
78
Jul 9, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Per Operator she will stop using dishwasher and use 3 compartment sink until dishwasher is repaired. **Corrective Action Taken** **Warning**
22-49-4
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. Emailed copy to operator. Operator printed acknowledged, had employees acknowledge and sign. **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Operator removed from container and replaced with scoop with handle. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dishwasher at back of the house kitchen.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Operator removed. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Cooks line next to steam table reach in.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Entrance to bar hand wash sink.
29-11-4
55
May 19, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over tamales in reach in freezer by walk in cooler. Operator placed beef at the bottom. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made two days ago in reach in cooler no date marked. Operator labeled. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in beans. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of griddle on cooks line.
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
67
Oct 25, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Operator printed and posted. **Corrected On-Site**
02A-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above expo line at cooks line.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hoodie and bag on top of clean utensils on top of prep table at entrance to back of the house kitchen. Operator removed items from prep table. **Corrected On-Site**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. At walk in cooler dry storage room. Operator removed and hung outside. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers by air drying storage racks. Operator labelled containers. **Corrected On-Site**
02D-01-5
55
Feb 8, 2024
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
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/. Required to be submitted by next unannounced visit. Licensed with no plan review.
51-16-7
Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
32-22-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
78
Mar 9, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer behind bar. **Corrected On-Site**
41-10-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has black mold like substance on it. Bulk container of flour on cook line soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop and straws in sink behind bar. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks behind bar. **Corrected On-Site**
31B-02-4
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. **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers.
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server area and ware wash area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and fryers heavily soiled with grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler on cook line.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker on it in the same container as shredded lettuce. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
32
Sep 15, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 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. Employee cutting lemons at bar with no gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1lbs of shredded cheese and 3lbs of cooked chicken wings. In cooler overnight per operator. Temperature range 67-70f. All items removed from cooler and placed in cooler that is working. Advised operator not to use cooler unit repaired.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1lbs of shredded cheese and 3lbs of cooked chicken wings. In cooler overnight per operator. Temperature range 67-70f. All items removed from cooler and placed in cooler that is working. Advised operator not to use cooler unit repaired.
01B-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen.
35B-01-4
Basic - Standing water in floor drain/floor drain draining very slowly. Hand sink in server area.
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in ware washing area. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and purse stored on coolers and prep tables. **Corrected On-Site**
40-06-5
52
Frequently Asked Questions
When was Mid Drive Dive last inspected?
The most recent health inspection at Mid Drive Dive on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Mid Drive Dive?
Across the inspection record, “water leaking from pipe and/or faucet/handle” has been cited three times, more than any other issue at Mid Drive Dive.
How does Mid Drive Dive compare to other restaurants in Orlando?
Mid Drive Dive most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Mid Drive Dive's inspection record improved over time?
Results have been roughly steady. Inspections at Mid Drive Dive have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mid Drive Dive 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 Mid Drive Dive inspected?
Based on the inspection history on file, Mid Drive Dive is inspected around two times per year on average.
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