Mrs Potato Restaurant
Last inspected: Sep 29, 2025
67
Score
Across the available record, Mrs Potato Restaurant has 10 inspections on file, the first dated 2022. The most recent report on file is from Sep 29, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around 11 violations lately and about 13 violations before that.
When inspectors have written things up, “water leaking from pipe and/or faucet/handle” has been the most frequent reason, cited four times.
The city-wide average sits at 79, which Mrs Potato Restaurant's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored with and above ready to eat food items in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink faucet next to wear washing area
29-11-4
67
Jul 31, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tile above 3 compartment sink soiled - From follow-up inspection 2025-07-31: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. -mop sink cold water - From follow-up inspection 2025-07-31: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -under. 3 compartment sink - From follow-up inspection 2025-07-31: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -floor tiles at rear exit door damaged - From follow-up inspection 2025-07-31: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -walls around 3 compartment sink water damage - From follow-up inspection 2025-07-31: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet - From follow-up inspection 2025-07-31: **Time Extended**
29-11-4
74
Jul 29, 2025
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Live, small flying insects found -16 small flying insects at dish machine and dish storage rack -35 small flying insects at dry storage next to dish washing area, inside onion containers and on food contact surfaces -3 small flying insects at prep table next to wear washing area -15 small saying insects at server station in kitchen, landing on food contact surfaces **Admin Complaint**
35A-02-7
High Priority - Toxic substance/chemical improperly stored. -stored on top of reach in cooler and next to single service items
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at wear washing area blocked by crash cart
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom
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. -operator had employee fill out form during inspection **Corrected On-Site**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler next to white chest freezer
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tile above 3 compartment sink soiled
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on clean prep tables
12B-07-4
Basic - Equipment in poor repair. -white chest freezer seals soiled
14-11-5
Basic - Faucet/handle missing at plumbing fixture. -mop sink cold water
29-09-4
Basic - Floor area(s) covered with standing water. -under. 3 compartment sink
36-22-4
Basic - Floor soiled/has accumulation of debris. -under 3 compartment sink
36-73-4
Basic - Floor tiles missing and/or in disrepair. -floor tiles at rear exit door damaged
36-17-5
Basic - Food stored on floor. -food items stored on floor in walk in freezer
08B-38-4
Basic - Hole in or other damage to wall. -walls around 3 compartment sink water damage
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler next to whore chest freezer
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Plumbing system in disrepair. -hot water spraying from behind wall under 3 compartment sink
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler next to white chest freezer
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall around mop sink area
36-27-5
Basic - Water draining onto floor surface. -water from kitchen hand wash sink draining onto floor
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet
29-11-4
23
Feb 12, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 1, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 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. One male employee on cook line put garnish on ready to each chicken and pasta to be served.
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking sink. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to Cadco oven. **Corrected On-Site**
22-20-5
Basic - Ceiling tile missing. In back dry storage and over three compartment sink **Repeat Violation**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle next to napkins on dry storage shelf. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Microwave door and interior is chipping.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor in the corner next to fryer **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food Cadco oven next to ice machine
22-08-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in back storage area Wall by prep sink **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket by the back door. **Repeat Violation**
42-01-4
45
Feb 14, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle on top of hot sauce bucket. **Repeat Violation**
41-10-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making smoothie touched face no hand wash.
12A-10-4
High Priority - Employee touched cordless phone and then continued making smoothie without washing hands.
12A-28-4
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. Employee used bare hands to put yuca on plate, no other cooking process to take place. Added mint to smoothie with bare hands. Added garnish to plate with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68F per operator one and a half hour. Moved to freezer for quick cool. Rice 96F made one hour prior, open move to freezer for quick cooling.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both Long White cutting bonds in the kitchen. Fryer baskets in the kitchen. **Repeat Violation**
22-02-4
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. Male cook in the kitchen. **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees missing certificates.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ace machine in front of of prep area.
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling tile missing. In ware washing area. **Repeat Violation**
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen area.
36-73-4
Basic - Food stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler and walk in freezer
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall in dish washing area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops at back door best to mop sink. **Corrected On-Site**
42-01-4
19
Oct 12, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. -Spray bottle of cleaner stored next to food items in back prep area. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Fuel container with fuel stored in back area.
41-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - White cutting board on cooks line. -Fryer baskets
22-02-4
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. 2 new hires
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with blue liquid stored in back prep area. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling tile missing. - above dish area.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting in prep area.
14-09-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle drink stored on shelf with clean utensils in back area.
12B-07-4
Basic - Food stored on floor. -Prepped potatoes in walk-in coller
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cadco oven next to ice machine
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
30
Jun 22, 2023
Complaint Full
3 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
32
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
47
Sep 7, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in use stored at room temperature water. **Corrected On-Site**
10-05-5
High Priority - Raw beef stored over ready to eat hash brown in walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); slice ham (55F - Cold Holding); cut tomatoes (55F - Cold Holding); sausage (56F - Cold Holding); raw bacon (51F - Cold Holding); slice bacon (51F); slice mozzarella cheese (50F - Cold Holding); raw shell eggs (56F - Cold Holding); fresh garlic mayo (51F - Cold Holding) Per operator less than four hours. All items mentioned above move to walk-in freezer for a rapid chill. shredded cheese (41°f- Cold Holding); slice ham (41°f - Cold Holding); cut tomatoes (41°f- Cold Holding); sausage (42°f - Cold Holding); raw bacon (41°f - Cold Holding); slice bacon (41°f); slice mozzarella cheese (42°f - Cold Holding); raw shell eggs (40°f - Cold Holding); fresh garlic mayo (43°f- Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area Ice tea nuzzled soiled in server station
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employees bathroom **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Pink bottle with sanitizer store next to cook line. Clear plastic bottle with sanitation solution next to prep area. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair next to prep table and dish room. **Repeat Violation**
36-32-5
Basic - Condensation or other drainage not disposed of according to law. Condensation leaking from ceiling to a bucket next to prep area in kitchen.
28-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in preparation table in the kitchen. Employee drink next to clean dishes next to cook line. **Corrected On-Site** **Repeat Violation**
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 purse stored next to clean linen in shelf at server station **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer located in the back of the kitchen **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in freezer next to back door
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink
36-27-5
33
Frequently Asked Questions
When was Mrs Potato Restaurant last inspected?
The most recent health inspection at Mrs Potato Restaurant on file is from Sep 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mrs Potato Restaurant?
Across the inspection record, “water leaking from pipe and/or faucet/handle” has been cited four times, more than any other issue at Mrs Potato Restaurant.
How does Mrs Potato Restaurant compare to other restaurants in Orlando?
Mrs Potato Restaurant most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Mrs Potato Restaurant's inspection record improved over time?
Yes. Recent inspections at Mrs Potato Restaurant have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mrs Potato Restaurant 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 Mrs Potato Restaurant inspected?
Based on the inspection history on file, Mrs Potato Restaurant is inspected around three times per year on average.
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