Normans
Last inspected: Nov 4, 2025
61
Score
Normans has been inspected eight times since 2023. Inspectors last stopped by on Nov 4, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to eight violations.
“Handwash sink not accessible for employee use” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 79, which Normans' 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler next to pastry station on cooks line. seared tuna (50F - Cold Holding) Less than 4 hours per operator , moved to reach in freezer. 15 minutes later was 42F **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Equipment in front of handsink in pastry side of cooks line, operator moved **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar area
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Unopened drink in reach in cooler on cooks line **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in cooler in sandwich top reach in cooler on cooks line next to pantry station .
14-69-4
Basic - Single-service articles not stored inverted or protected from contamination. Temp toothpicks above expo line
25-06-4
61
Apr 14, 2025
Routine - Food
2 critical violations. 6 major violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream sauce dated 4/4/25 in walk-in cooler Chicken fat dated 4/6/25 in walk-in cooler **Repeat Violation**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream sauce dated 4/4/25 in walk-in cooler Chicken fat dated 4/6/25 in walk-in cooler **Repeat Violation**
02C-01-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board on cookline soiled. Operator discarded board. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink has coffee decanter in basin.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on children's menu filet mignon not identified. **Corrected On-Site**
02B-01-5
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. Missing asterisk for oysters on appetizer menu **Corrected On-Site**
02A-01-5
41
Oct 23, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw eggs at main bar over cut fruit. 2)Cooked shrimp under raw chicken. In meat cooler Operator moved items.**Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted Garlic oil dated 10/16 in walk-in cooler
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted Garlic oil dated 10/16 in walk-in cooler
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored in unused ice bin with plastic food wrap. Operator removed items. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. By coffee station and on front line **Corrected On-Site**
31A-09-4
Basic - In-use wet wiping cloth/towel used under cutting board at cook line.
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Faucet/handle missing at plumbing fixture on handwash sink by glass dishwasher.
29-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded board **Corrected On-Site**
14-09-4
41
Jul 23, 2024
Routine - Food
No violations found.
100
Jun 18, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauce made with pasteurized eggs, pea green with chicken stock 4/9, egg whites 3/30, Lobster 4/8, lobster Mac 4/8, lobster base 4/4, coconut rundown 4/1, queso fresco 4/6, tcs aioli 4/4, 4/7, cooked potatoes 4/1, tcs mayo 3/6 Cooked pork 4/3, 4/9. Veal stock 3/27. Beet 3/15, farro 4/6, eggplant 4/5, queso fresco 4/9 - From follow-up inspection 2024-06-18: **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper thawed in walk in cooler - From follow-up inspection 2024-06-18: **Time Extended**
03G-04-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Various items in walk in cooler dated with frozen date - From follow-up inspection 2024-06-18: **Time Extended**
02C-08-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Curing eggs in house to render shelf stable ROP raw fish with and without 10k bags ROP ready to eat food over 48 hours Making yogurt in hours over 7 days - From follow-up inspection 2024-06-18: Yogurt more than 7 days Curing raw egg yolks ROP raw beef chicken fish Souse vide raw octopus ROP Cheese ROP cooked greens ROP **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee restroom and handsink outside walk in cooler **Corrected On-Site** - From follow-up inspection 2024-06-18: **Time Extended**
31B-05-4
55
Apr 16, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauce made with pasteurized eggs, pea green with chicken stock 4/9, egg whites 3/30, Lobster 4/8, lobster Mac 4/8, lobster base 4/4, coconut rundown 4/1, queso fresco 4/6, tcs aioli 4/4, 4/7, cooked potatoes 4/1, tcs mayo 3/6 Cooked pork 4/3, 4/9. Veal stock 3/27. Beet 3/15, farro 4/6, eggplant 4/5, queso fresco 4/9
01B-24-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper thawed in walk in cooler
03G-04-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Curing eggs in house to render shelf stable ROP raw fish with and without 10k bags ROP ready to eat food over 48 hours Making yogurt in hours over 7 days
03G-50-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee restroom and handsink outside walk in cooler **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Various items in walk in cooler dated with frozen date
02C-08-5
55
Oct 30, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For the bay scallop ceviche Chef had vendor send to him **Corrected On-Site**
01D-01-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef had the sorted during inspection **Corrected On-Site**
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar matting in hand sink at the bar
31A-09-4
Intermediate - Microwave missing fan guard cover/splatter shield. In kitchen next to pantry area
14-04-4
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. Added to menu and printed during inspection **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Added to menu and printed during inspection **Corrected On-Site**
02B-02-5
Intermediate - chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths but not accurately reading concentrations for sink and surface cleaner
16-37-1
Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine **Corrected On-Site**
10-12-5
Basic - Clean glasses,not stored inverted or in a protected manner. Top,shelf of glass rack in kitchen **Corrected On-Site**
24-05-4
Basic - Ceiling hood tile missing in kitchen
36-36-4
Basic - In-use tongs stored on equipment door handle between uses. Prep kitchen **Corrected On-Site**
10-20-4
39
Feb 2, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. Red, yellow, and brown cutting board
14-09-4
Basic - Hole in or other damage to wall. Hole at prep table across from 3 compartment sink Threshold to cook line not fully sealed.
36-24-5
90
Frequently Asked Questions
When was Normans last inspected?
The most recent health inspection at Normans on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Normans?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Normans.
How does Normans compare to other restaurants in Orlando?
Normans most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Normans' inspection record improved over time?
No. Recent inspections at Normans have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Normans 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 Normans inspected?
Based on the inspection history on file, Normans is inspected around three times per year on average.
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