Ole Red Orlando Restaurant
Last inspected: Nov 18, 2025
39
Score
Ole Red Orlando Restaurant appears in inspection records 10 times, starting in 2022. The most recent visit was on Nov 18, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Apr 25, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw burger patties stored over raw shrimp/cook line cold drawers. Raw shell gas stored over dairy products, bakery station cooler/ **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./honey butter holding at 59F, expo line for less than 4 hours/iced/rechecked 41F/ **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./mashed potatoes hot holding at 125F, less than 4 hours/reheated to 169F/ **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing./dumped ice into wait station hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar and cook line hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink./bakery station hand sink. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./front wait station hand sink soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and panko bins. Sugar bin, front wait station. **Repeat Violation**
02D-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks in kitchen.
13-04-4
37
Nov 19, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
55
Sep 5, 2024
Routine - Food
1 major violation.
View 1 violation
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./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-03: Per OPQ trainer, time extended for another 60 days. **Time Extended** - From follow-up inspection 2024-09-05: Spoke to OPQ trainer. HACCP plan received and pending. **Time Extended**
03G-50-1
90
Jul 3, 2024
Routine - Food
3 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
74
Apr 30, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw fish, cook line reach in cooler/ **Corrected On-Site** **Warning**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line reach in cooler. **Warning**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken cold holding at 44F overnight, cook line small reach in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F overnight, cook line small reach in cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 125F, cooked peach pie filling 87F, mashed potatoes 120F, Mac and cheese 117F, mushroom gravy 122F/all less than 2 hours/reheated to pulled pork 196F, cooked peach pie filling 183F, mashed potatoes 168F, Mac and cheese 187F and mushroom gravy 175F/ **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. **Warning**
22-02-4
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./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak. **Repeat Violation** **Warning**
03G-50-1
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./one employee training certificate expired. **Warning**
53B-14-5
Basic - Employee eating in a food preparation or other restricted area./advised. **Warning**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation** **Warning**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board./cook line/ **Corrected On-Site** **Warning**
21-04-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line small reach in cooler with standing water. **Warning**
22-16-4
27
Nov 14, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Bar soda gun interior soiled. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
36-27-5
74
Oct 3, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over bag of cheese/cook line cold drawers/ **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./buttermilk at cook line 46F/less than 4 hours, adding ice/rechecked 40F. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./pulled pork 131F, hot holding for less than 4 hours/reheated on stove to at least 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving Ahi Tuna Nachos with no indication tuna is a raw product. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dish room hand sink/ **Corrected On-Site** **Warning**
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Cook line/salad station hand sink. Bar hand sink/ **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
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.establishment is doing cooked-chill reduced oxygen packaging, including taco meat, pulled pork, cheese sauce. Also vacuum packaging raw pork chop and steak. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Bar soda gun interior soiled. **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink stored in between food/cook line storage area/ **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Warning**
24-08-4
Basic - Food stored on floor./a container of flour in kitchen/ **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cold drawers gaskets soiled. **Warning**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up./forks and knives on cleaned dish rack. **Warning**
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. **Warning**
36-27-5
26
Feb 13, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Reduced oxygen packaged food label lacking use by date./all reduced oxygen packaged food are lacking used by date/cooked onions, cooked pork, sauces.
03G-07-5
High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature./per chef, pork chop using sous vide method and cook to 140F then finish cooking on the grill to over 145F.
03G-14-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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./cooked onions, tomato jam, cheese sauce, pulled pork.
03G-50-1
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants./per chef, the establishment curing duck on site.
03G-41-1
Intermediate - No soap provided at handwash sink./dish room hand sink.
31B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch while preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./some kitchen employees. **Repeat Violation**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses./cook line/ **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container handle under kitchen prep table/ **Corrected On-Site**
10-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm/two buckets in kitchen.
21-08-4
Basic - Working containers of food removed from original container not identified by common name./cornstarch/dry storage shelf.
02D-01-5
41
Aug 30, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw turkey and ground beef patty over hot dogs/cook line reach in cold drawers/ **Corrected On-Site**
08A-05-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./bar hand sink/ **Corrected On-Site**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable./long white cutting board at cook line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook needs beard guard.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning.
16-38-5
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink/ **Corrected On-Site**
31B-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in warewashing areas.
36-30-4
58
Frequently Asked Questions
When was Ole Red Orlando Restaurant last inspected?
The most recent health inspection at Ole Red Orlando Restaurant on file is from Nov 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ole Red Orlando Restaurant?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Ole Red Orlando Restaurant.
How does Ole Red Orlando Restaurant compare to other restaurants in Orlando?
Ole Red Orlando Restaurant most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Ole Red Orlando Restaurant's inspection record improved over time?
No. Recent inspections at Ole Red Orlando Restaurant have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ole Red Orlando Restaurant 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 Ole Red Orlando Restaurant inspected?
Based on the inspection history on file, Ole Red Orlando Restaurant is inspected around three times per year on average.
Nearby Restaurants