Pine and Oak Tavern at Rio Pinar Golf
Last inspected: Dec 19, 2025
20
Score
Inspectors have visited Pine and Oak Tavern at Rio Pinar Golf eight times, with records going back to 2023. The latest inspection on file is from Dec 19, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
By comparison, the average Orlando facility scores 79, putting Pine and Oak Tavern at Rio Pinar Golf on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
8
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
8 critical violations. 2 major violations. 4 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over pork in walk in cooler in cooler , removed **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored in same shelves as cooked ribs
08A-08-5
High Priority - Food with mold-like growth. See stop sale. Shredded cheese kept by warmer
01B-07-4
High Priority - Dented/rusted cans present. See stop sale. Beans and plum sauce , roasted red peppers
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuscan butter 50F Cream chive sauce 50 Butter 46 F all kept overnight in small make table located in cook line.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuscan butter 50F Cream chive sauce 50 Butter 46 F all kept overnight in small make table located in cook line.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad with date 12-2-2025 Tomatoes cream 12-4-2025 Marinara 12-6-2025 Repeat Violation** **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. Chicken salad 12-2-2025 12-04-2025 Tomato cream Marinara 12-06-2025
02C-01-5
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. Shredded cheese opened two days ago no date marked.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Tray with sauces inside hand sink located at bar.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk cornstarch, , sugars
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Removed **Corrected On-Site**
21-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in salad station.
14-09-4
20
Jul 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employees **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
14-17-4
86
Jul 16, 2025
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Bacon jam with date of 6-16-2025 Tomato jam with date of 6-19-2025 Cooked chicken 7-7-2025 **Warning**
01B-28-5
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. Dm at bar with 10 ppm **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bacon jam with date of 6-16-2025 Tomato jam 6-19-2025 Cooked chicken with date of 7-7-2025 **Warning**
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. Bacon jam with date of 6-16-2025 Tomato jam with dates of 6-19 - 2025 and 7-9 -2025 Cooked chicken with dates of 7-7-2025 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Penne pasta kept cooling overnight in walk in cooler with temperature of 45 f **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce placed, sliced tomato kept on cook line for less than 4 hrs with/ temperature of 47 to 50 F . Ice placed under it, shaved ham and pork kept on make table across from three compartment sink in cook line with temperature of 51F. Moved to other cooler **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employees **Warning**
53B-02-5
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. Short ribs removed from freezer on Saturday and label not changed. **Warning**
02C-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris **Warning**
23-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi thawed in original package . **Warning**
06-09-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
29
Feb 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Feb 25, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over prospect in reach in cooler . **Corrected On-Site** **Warning**
08A-11-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served medium with no parasite destruction letter. **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in coolers overnight.: Butter, pico and heavy cream all kept in small cooler located in cook line with temperature of 45F. Bang bang shrimp 45F, ribeye 47F, sour cream 46F, cooked wedges potatoes 46F, sliced ham 46, cooked onions 46F, raw chicken breast 49F, sliced ham 46F . All kept overnight on talk two door reach in cooler located across from cook line. Birria meat 47F, short ribs 54F, Caesar dressing 49F, birria broth 48F all kept on talk reach in cooler located at kitchen entrance. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in coolers overnight.: Butter, pico and heavy cream all kept in small cooler located in cook line with temperature of 45F. Bang bang shrimp 45F, ribeye 47F, sour cream 46F, cooked wedges potatoes 46F, sliced ham 46, cooked onions 46F, raw chicken breast 49F, sliced ham 46F . All kept overnight on talk two door reach in cooler located across from cook line. Birria meat 47F, short ribs 54F, Caesar dressing 49F, birria broth 48F all kept on talk reach in cooler located at kitchen entrance. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over noodles in walk in freezer . **Warning**
08A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing make with raw eggs not identified in menu as raw. **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Container filled with water and kept in hand sink located by dish area. **Corrected On-Site** **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch, bartender wearing a watch. **Corrected On-Site** **Warning**
13-07-4
Basic - In-use wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill **Warning**
23-03-4
32
Oct 22, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person touching and cutting parsley and thyme that will not be used for a heated item. Advised operator to wash hands and wear gloves **Corrected On-Site**
09-19-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon out of its original packaging over boxed pretzels in freezer. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil. At room temperature. Operator immediately discarded Chef hot sauce made butter with garlic **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil. Chef hot sauce made butter with garlic 1qt . Both items At room temperature over 4hrs per operator. Operator immediately discarded **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink at entrance of kitchen **Corrected On-Site**
31B-02-4
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster has missing lid
33-15-4
Basic - Food stored on floor. Cases of drinks in liquor room
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Panko and flour **Corrected On-Site**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bagged shrimp thawing at room temperature **Corrected On-Site**
06-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ice machine air filter. -Floor fan
23-03-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
33
May 21, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over open box of croissant in walk in freezer **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. confirmation # 236068869 **Corrected On-Site**
50-17-3
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
05-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in spice container **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in chest freezer
14-69-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink
29-20-5
58
Sep 5, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Pine and Oak Tavern at Rio Pinar Golf last inspected?
The most recent health inspection at Pine and Oak Tavern at Rio Pinar Golf on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Pine and Oak Tavern at Rio Pinar Golf?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pine and Oak Tavern at Rio Pinar Golf.
How does Pine and Oak Tavern at Rio Pinar Golf compare to other restaurants in Orlando?
Pine and Oak Tavern at Rio Pinar Golf most recently scored 20 out of 100, which is lower than the Orlando average of 79.
Has Pine and Oak Tavern at Rio Pinar Golf's inspection record improved over time?
Results have been roughly steady. Inspections at Pine and Oak Tavern at Rio Pinar Golf have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pine and Oak Tavern at Rio Pinar Golf 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 Pine and Oak Tavern at Rio Pinar Golf inspected?
Based on the inspection history on file, Pine and Oak Tavern at Rio Pinar Golf is inspected around three times per year on average.
Nearby Restaurants