Otto's High Dive
Last inspected: Apr 16, 2026
100
Score
Going back to 2022, Otto's High Dive has 15 inspections in the public record. On Apr 16, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded two times in the inspection record.
Otto's High Dive's latest score of 100 sits above the Orlando average of 79. Overall, the inspection record reads well.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
No violations found.
100
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm chlorine **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with unknown liquid not labeled. Operator labeled bottle **Corrected On-Site**
41-17-4
78
Nov 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at bar. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
86
Jul 18, 2025
Complaint Partial
No violations found.
100
Jun 25, 2025
Complaint Partial
1 critical violation. 1 major violation.
View 2 violations
High Priority - Live, small flying insects found 2 flyings incests in outside prep area **Warning**
35A-02-7
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/. Facility has added an entire outside cooking and prep area. Outside area is not enclosed with full walls. Outside area has open grills, enclosed grill, prep tables, reach in cooler, smoker, portable hand sink, cooking equipment hooked up to propane tanks. Owner has agreed to close up and not operate outside area until plans have been approved and full walls, floors and ceiling are added **Warning**
51-16-7
78
Mar 19, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
70
Oct 28, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish dip made with fish 56° Lemon dill dressing made with garlic and oil 55°
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 56° Lemon dill dressing made with garlic and oil 55°
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside by back door splitter no vacuum breaker
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machines
16-37-1
52
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**
50-17-3
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with form **Corrected On-Site**
02B-02-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven light soil
22-08-4
70
Jan 10, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Establishment is Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun **Warning** - From follow-up inspection 2023-11-15: **Time Extended** - From follow-up inspection 2024-01-10: Operator has been in contact with Dbpr-OPQ in regards of their requirements for HACCP. time extended until the next unannounced inspection **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar **Warning** - From follow-up inspection 2023-11-15: **Time Extended** - From follow-up inspection 2024-01-10: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar **Warning** - From follow-up inspection 2023-11-15: **Time Extended** - From follow-up inspection 2024-01-10: **Time Extended**
31B-04-4
78
Nov 15, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
31B-02-4
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. Establishment is Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
31B-04-4
67
Nov 8, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mojo aioli made with raw egg. 67F less than 2 hours per operator. Advised to put on ice for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm **Warning**
22-49-4
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. Provided operator with forms **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on both menus, Mojo Aoli made with raw egg **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar **Warning**
31B-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. Establishment is Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun **Warning**
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink In make table prep cooler next to food **Corrected On-Site** **Warning**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar **Warning**
31B-04-4
39
May 31, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Provided operator with handout - From follow-up inspection 2023-05-31: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-31: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled - From follow-up inspection 2023-05-31: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees No sign at 2 bar handsinks - From follow-up inspection 2023-05-31: **Time Extended**
31B-04-4
74
May 30, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
35
Oct 26, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Frequently Asked Questions
When was Otto's High Dive last inspected?
The most recent health inspection at Otto's High Dive on file is from Apr 16, 2026. The public record contains 15 inspections in total.
What is the most common violation at Otto's High Dive?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at Otto's High Dive.
How does Otto's High Dive compare to other restaurants in Orlando?
Otto's High Dive most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Otto's High Dive's inspection record improved over time?
Results have been roughly steady. Inspections at Otto's High Dive have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Otto's High Dive means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Otto's High Dive inspected?
Based on the inspection history on file, Otto's High Dive is inspected around four times per year on average.
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