Russells on Ivanhoe
Last inspected: Dec 16, 2025
30
Score
Inspectors have visited Russells on Ivanhoe 11 times, with records going back to 2022. On Dec 16, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to 16 violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
13
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna completely thawed soft to touch in reach in cooler. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
01B-13-4
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Duck 11/26 and pasta 11/26, per operator made 12/1. Operator fixed label. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler on cooks line. Operator placed chicken underneath sauces. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by walk in cooler with torn gaskets. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, underneath dish machine and 3 compartment. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
36-34-5
Basic - - From initial inspection : 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. Tuna completely thawed soft to touch in reach in cooler. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping station on cook line. - From follow-up inspection 2025-12-16: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler close to walk in cooler. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all back of the house kitchen equipment, underneath dish machine, 3 compartment sink and cooks line. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Container holing rice in walk in cooler. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Two tongs hanging on oven door. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooks line. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
33-11-4
30
Dec 5, 2025
Routine - Food
4 critical violations. 2 major violations. 14 minor violations.
View 20 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna completely thawed soft to touch in reach in cooler. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Duck 11/26 and pasta 11/26, per operator made 12/1. Operator fixed label. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler on cooks line. Operator placed chicken underneath sauces. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-49-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar salad * original 1924 recipe **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation** **Warning**
16-37-1
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by walk in cooler with torn gaskets. **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, underneath dish machine and 3 compartment. **Repeat Violation** **Warning**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line. **Warning**
36-34-5
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. Tuna completely thawed soft to touch in reach in cooler. **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping station on cook line.
13-03-4
Basic - Equipment in poor repair. Gaskets on reach in cooler close to walk in cooler. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath all back of the house kitchen equipment, underneath dish machine, 3 compartment sink and cooks line. **Warning**
36-73-4
Basic - Food storage container/container lid cracked or broken. Container holing rice in walk in cooler. **Warning**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Two tongs hanging on oven door. **Warning**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooks line. **Warning**
38-07-4
22
May 16, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and multiple fish in ROP in walk in cooler and draws on cook line.
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in over 24 hours cooler per operator 50°F
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. **Repeat Violation**
16-37-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Duck, fish, and raw meats in ROP bags. Kitchen manager discarded all ROP products from walk in cooler.Per kitchen manager and GM ROP process will no longer be done at facility **Corrected On-Site** **Warning**
03G-43-2
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters, sides of all cooking equipment on cooks line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, dish machine and underneath dish machine.
36-27-5
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and by ice machine.
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers throughout facility.
23-24-4
41
Dec 4, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
58
May 29, 2024
Routine - Food
No violations found.
100
May 10, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
03G-41-1
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. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours . **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
03G-50-1
82
May 3, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rabbit, meatballs at reach in cooler 4-24-2024. Pate 4-24-2024 Hotdog 4-26-2024 Duck in reach in cooler made Monday no label. **Warning**
02C-01-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of letter for salmon and tuna Operator provided letter **Corrected On-Site**
01D-01-5
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 chlorine 0 ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52f Operator will discard after 4 hrs **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo **Warning**
03G-41-1
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. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours . **Warning**
03G-50-1
Basic - Current Hotel and Restaurant license not displayed. 4/1/24. **Warning**
50-09-4
Basic - Outer openings not protected with self-closing doors. Exterior back door opened during food prep. **Warning**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawed in bag. **Corrected On-Site** **Warning**
06-01-5
39
Oct 9, 2023
Complaint Full
No violations found.
100
Sep 7, 2023
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 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
Approved Thawing Methods Used
FL-31
39
Mar 10, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. **Corrected On-Site**
11-27-4
Basic - Light shield damaged/in disrepair. Lights in server area missing.
38-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
82
Nov 4, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup in hand on cook line. **Corrected On-Site**
31A-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service utensils on front counter. **Corrected On-Site**
25-06-4
Basic - Light shield damaged/in disrepair. Light cover missing on light over ice machine.
38-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler on cook line in front of grill.
14-09-4
78
Frequently Asked Questions
When was Russells on Ivanhoe last inspected?
The most recent health inspection at Russells on Ivanhoe on file is from Dec 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at Russells on Ivanhoe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Russells on Ivanhoe.
How does Russells on Ivanhoe compare to other restaurants in Orlando?
Russells on Ivanhoe most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Russells on Ivanhoe's inspection record improved over time?
No. Recent inspections at Russells on Ivanhoe have averaged around 16 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Russells on Ivanhoe 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 Russells on Ivanhoe inspected?
Based on the inspection history on file, Russells on Ivanhoe is inspected around four times per year on average.
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