Pub Orlando

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting boards soiled. Cook line bread oven food contact surface soiled. - From follow-up inspection 2026-03-12: **Time Extended**

Basic - - From initial inspection : Basic - Light not functioning./one light burn out/cook line. - From follow-up inspection 2026-03-12: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line bread oven bottom shelf soiled. - From follow-up inspection 2026-03-12: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (accent vege) cold holding at 52F. Cut leafy greens cold holding at 47F. Sour cream cold holding at 48F. Milk cold holding at 49F. Buttermilk cold holding at 49F. Liquid eggs cold holding at 50F. All less than 4 hours per chef. Moved to walk in cooler. **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting boards soiled. Cook line bread oven food contact surface soiled.

Intermediate - Spray bottle containing toxic substance not labeled./dish room/ **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./wait station next to soda machine/removed/ **Corrected On-Site**

Basic - Food stored on floor./oil carton/ **Corrected On-Site**

Basic - Ice scoop handle in contact with ice./ice bin outside the bar. **Corrected On-Site**

Basic - Light not functioning./one light burn out/cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line bread oven bottom shelf soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses./sanitizing bucket at cook line/ **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm/ **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 48F, sour cream 50F, cooked chicken 48F,cut tomatoes 40F, cut lettuce 57F, cut leafy greens 46F, scotch eggs 47F, chicken spring roll 47F, cheese sauce 48F, buffalo dip sauce 46F, accent vege (diced tomatoes) 50F/all cold holding less than 4 hours per chef/iced, moved to other coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: At callback 11/18/25, cooked potatoes 41F, sour cream 48F, cooked chicken 41F, cut tomatoes 40F, cut lettuce 49F, cut leafy greens 42F, scotch eggs 41F, chicken spring roll 41F, cheese sauce not available, buffalo dip sauce 40F, accent vege (diced tomatoes) 41F. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. - From follow-up inspection 2025-11-18: Quat strips available, chlorine strips not available. **Time Extended**

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./front line cook and back prep cook with no proof of training certificates. - From follow-up inspection 2025-11-18: **Time Extended**

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. - From follow-up inspection 2025-11-18: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair./cook line floor tiles. - From follow-up inspection 2025-11-18: **Time Extended**

Basic - - From initial inspection : Basic - Plumbing system in disrepair./hand sink next to ice machine disrepair/not working. - From follow-up inspection 2025-11-18: **Time Extended**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed waiter pick up lemon wedges in band hands, wait station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 48F, sour cream 50F, cooked chicken 48F,cut tomatoes 40F, cut lettuce 57F, cut leafy greens 46F, scotch eggs 47F, chicken spring roll 47F, cheese sauce 48F, buffalo dip sauce 46F, accent vege (diced tomatoes) 50F/all cold holding less than 4 hours per chef/iced, moved to other coolers. **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing./ice dumped in bar hand sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.

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/manager Dalton walked in in the middle of the inspection/ **Corrected On-Site**

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./front line cook and back prep cook with no proof of training certificates.

Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle at the bar/ **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled, wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on wait station table /by soda machine. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area./observed cook eating at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on food storage rack (bread).

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./back kitchen prep cook wearing a watch while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.

Basic - Floor tiles missing and/or in disrepair./cook line floor tiles.

Basic - Plumbing system in disrepair./hand sink next to ice machine disrepair/not working.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed pineapple stored over cooked potatoes/walk in cooler/ **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name./seasoned flour/back kitchen/ **Corrected On-Site** **Repeat Violation**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./cook placed raw salmon on grill with gloves then touched seasoning and sauce bottle without washing hands/advised/ **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shepherd's pie mix cold holding at 49F overnight at cook line cold drawers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherd's pie mix cold holding at 49F overnight at cook line cold drawers. Home made creamery dill sauce 52F, cook line prep cooler for less than 4 hours/iced immediately, rechecked 41F. Garlic butter holding at room temperature 65F for less than 4 hours/moved to walk in freezer/rechecked at 39F.

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/

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters expired 2022.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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./salmon/ **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floors not maintained smooth and durable./cook line. **Repeat Violation**

Basic - Food not stored at least 6 inches off of the floor./bags of soup in a pan stored on walk in freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line oven bottom tray soiled. Ice machine exterior soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./small reach in cooler at cook line with standing water.

Basic - Working containers of food removed from original container not identified by common name./seasoned flour not labeled/back kitchen.