Orange Tree Restaurant
Last inspected: Feb 3, 2026
67
Score
Across the available record, Orange Tree Restaurant has 10 inspections on file, the first dated 2022. The latest inspection on file is from Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
That's lower than the typical Tamarac restaurant, which scores around 77. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substances buildup on ice tea dispenser. Operator clean and sanitized **Corrected On-Site**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no food manager on duty at the time of inspection. Manager returned during inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.. Operator replenished **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed burger patties and steak thawing at room temperature in kitchen. Operator transfer to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
67
Nov 13, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of sausage gravy
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels in back kitchen empty. Operator replaced **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. 2 door lowboy reach in cooler, standing water
29-49-6
74
Sep 12, 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. Walk in cooler; potatoes (45F- Cold Holding). As per operator food not portioned or prepared today, in u it less than 4hrs. As per operator foods not left out on counter. Operator put in smaller containers and inside reach in freezer for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can on sausage gravy
01B-01-4
Basic - Food stored on floor. Buckets of ready to eat potatoes in direct contact with floor inside walk in cooler
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in 2 door lowboy cooler behind front desk
29-49-6
67
Mar 13, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of Mar 13 2025. Operator paid license over the phone while inspection was being conducted **Corrective Action Taken** **Admin Complaint**
50-17-3
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler broken, establishment is awaiting part to fix
14-74-7
82
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cooked soup placed directly under several flats of raw shell eggs. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. BBQ pulled pork, not date marked. Operator date marked **Corrected On-Site**
02C-04-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm. Operator remade to 100ppm **Corrected On-Site**
21-08-4
74
Jan 30, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top: individual butters (48F - Cold Holding); sliced cheese (48F - Cold Holding). Per employee in unit 3 hours. Both items not prepared or portioned today, being held above chill line under no temperature control. Manager placed both items in walk in cooler to re-chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Shell eggs over raw pork sausage in walk-in cooler. Operator rearranged for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Container of medicine improperly stored next to coffee creamer on shelf by meat slicer in prep/storage room. Manager moved medicine to first aid kit **Corrected On-Site** **Corrected On-Site**
41-07-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water at 32F. **Corrected On-Site**
05-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank in back prep kitchen not secured.
51-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Manager cleaned. **Corrected On-Site**
22-08-4
52
Sep 20, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-20: Measuring device on order; Next unannounced**Time Extended** **Time Extended** **Corrective Action Taken**
16-62-1
90
Sep 19, 2023
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pooled eggs stored above deli meats in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. sausage gravy commercially processed reheating since 6am (9:40) (92°F - Reheating) canned sausage gravy on first reheat temped at 92°F. Operator states item has been reheating since 6am in steam table. Large pan used in small steam table and water not covering height of food product. See Stop Sale. **Warning**
03E-04-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. oatmeal reheating since 6am(9:40) (115° - Reheating); hollandaise sauce commercially processed 2nd reheat reheating since 6am(9:40) (138°F - Reheating); chili reheating since 6am(9:40) (129°F - Reheating). Items in second reheat. Stored in steam table and have been reheating in steam table since 6am. See Stop Sale. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54°F - Cold Holding). Stored in cook line flip top cooler. Cheese stacked high over fill line. Operator states item has been in unit for 3 hours. Operator removed excess and moved to reach in freezer to quick chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. sausage gravy commercially processed reheating since 6am (9:40) (92°F - Reheating) canned sausage gravy on first reheat temped at 92°F. Operator states item has been reheating since 6am in steam table. Large pan used in small steam table and water not covering height of food product. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. oatmeal reheating since 6am(9:40) (115° - Reheating); hollandaise sauce commercially processed 2nd reheat reheating since 6am(9:40) (138°F - Reheating); chili reheating since 6am(9:40) (129°F - Reheating). Items in second reheat. Stored in steam table and have been reheating in steam table since 6am. **Warning**
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to demonstrate knowledge of big 6 food borne illnesses at time of inspection. Provided big 6 hand out **Repeat Violation** **Admin Complaint**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection **Corrective Action Taken** **Warning**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator **Warning**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored with single service items at front counter. Employee bag stored with unwashed produce in kitchen area **Warning**
40-06-5
Basic - Food stored on floor. Bucket of pickles stored on floor in walk in cooler. Operator moved to shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Dead roaches on premises. Observed 4 dead roaches inside of gasket of front counter 2 door reach in cooler at front counter used for dry storage. Operator removed cleaned and sanitized **Corrected On-Site** **Warning**
35A-03-4
25
Apr 4, 2023
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef burger Pattie's stored over commercially sliced deli meats in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed French toast batter made with pooled eggs stored over pancake batter in reach in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened bag of raw chicken tenders stored over French fries in standing reach in freezer in prep area. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed potato salad, / cut cantaloupe dated 3/27 in walk in cooler exceeding 7 day shelf life.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed potato salad, / cut cantaloupe dated 3/27 in walk in cooler exceeding 7 day shelf life.
01B-02-5
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. Observed quaternary ammonium wiping cloth above 500ppm. Operator corrected to 200ppm. **Corrected On-Site**
41-15-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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. Observed Commercially processed sliced pastrami, sliced Turkey, sliced ham, sliced roast beef, cut on 4/1, 4/2 not date marked.
02C-03-5
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. Inspector emailed poster to operator **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold like substance and old food debris. Operator removed, clean and sanitized can opener blade. **Corrected On-Site**
22-02-4
Basic - Water leaking from pipe and/or faucet/handle from ac PVC pipe into pan on floor.
29-11-4
Basic - In-use wet wiping cloth/towel used under cutting board at prep table in kitchen area
21-04-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handles of spoons directly touching chicken and tuna salad inside containers in walk in cooler. Operator removed spoons from containers. **Corrected On-Site**
10-06-5
Basic - Bowl or other container with no handle used to dispense tuna in walk in cooler. Operator removed no handle soufflé cup from container. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable at prep area
14-09-4
20
Dec 21, 2022
Routine - Food
11 critical violations. 7 major violations. 20 minor violations.
View 38 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty soiled plates from previous guests then proceeded to touch and deliver clean silverware to guests , get beverages for guests without washing hands.
12A-13-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs then handled equipment then bacon without washing hands .
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Observed corn beef hash and country gravy with seals dented.
01B-01-4
High Priority - Container of medicine improperly stored. Observed personal medicine, keys all stored on bar counter in front of grill area.
41-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce n Made from 11/29 per operator exceeding the 7day matk. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce n Made from 11/29 per operator exceeding the 7day matk.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce n Made from 11/29 per operator exceeding the 7day matk.
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored over French fries in standing reach in freezer in kitchen area.
08A-20-5
High Priority - Observed Server handled soiled dishes cash or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Medicine not labeled properly. On server medicine burn gel and mucinex stored inside walk in cooler with food being served to public
41-22-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee outside smoking then entered building, put hair net on and then added time stamps to Food then proceeded to wash hands .
12A-05-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen area with mold build like substance on plate. Observed soda nozzles, holders and interior of nozzles with heavy black mold like substance dripping off nozzles. Observed drain of soda machine with heavy mold like substance.
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no hand washing sink throughout the entire front counter where dishes are washed at 3, compartment sink, all food preparation are executed at grill, sodas and coffee stations ,Silverado rolled , cash is taken, raw eggs cracked and only one hand washing station located in kitchen back area at 2 compartment sink.
31A-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Observed Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potatoes cooked, cooked shredded beef, hollandaise sauce, cut cantaloupe, all cut deli meats macaroni salad, tuna salad, chicken salad, all prepared from Sunday 19th - Dec 20th with no date marking.
02C-02-5
Basic - Floor soiled/has accumulation of debris behind fryers and grills at cook line. Observed walk in floor heavily soiled with mold like substance build up
36-73-4
Basic - Equipment in poor repair. Observed gaskets torn on reach in coolers at front counter.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal beverage stored on condiment table with condiments with exposed tea bags, to go cutlery at front counter.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee uncovered break fast eggs with spoon stored on counter in front of grill with to go boxes not inverted.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee ever age stored on shelf beside to go napkins uncovered with silverware station with clean sanitized silver uncovered..
12B-07-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to hold standing refrigerator cooler-door handle located in kitchen area.
14-71-4
Basic - Stored food not covered. Observed pre made coffee not covered or stored in a container
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Observed juicer reach-in cooler and milk cooler located at from counter stored with mold like standing water in reach in cooler
29-49-6
Basic - Single-service articles to go containers at bar area not stored inverted or protected from contamination.
25-06-4
Basic - Silverware/utensils dried with a towel/cloth.
24-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at front counter with build up food residue and surface rust.
22-16-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Observer Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Observed Working containers of water in spray bottle removed from original container not identified by common name.
02D-01-5
Basic - Observed Walls soiled with accumulated grease, food debris, and/or dust at grill area
36-27-5
Basic - Observed Straws provided for customer self-service not individually wrapped or in an approved dispenser to prevent cross contamination
25-27-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Food stored on floor. Observed boxed orange juices stored on floor in walk in cooler. Observed gallons of oil stored on floor in front of stove top oven located in kitchen area.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets with heavy mold like substance.
23-24-4
4
Frequently Asked Questions
When was Orange Tree Restaurant last inspected?
The most recent health inspection at Orange Tree Restaurant on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Orange Tree Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Orange Tree Restaurant.
How does Orange Tree Restaurant compare to other restaurants in Tamarac?
Orange Tree Restaurant most recently scored 67 out of 100, which is lower than the Tamarac average of 77.
Has Orange Tree Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Orange Tree Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Orange Tree 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 Orange Tree Restaurant inspected?
Based on the inspection history on file, Orange Tree Restaurant is inspected around three times per year on average.
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