Saudie's Restaurant
Last inspected: Dec 23, 2025
74
Score
Saudie's Restaurant appears in inspection records nine times, starting in 2022. Saudie's Restaurant was last inspected on Dec 23, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 15 violations to closer to 12 violations per visit.
The most common issue across all inspections has been “equipment in poor repair”, showing up seven times.
Saudie's Restaurant's latest score of 74 falls below the Orlando average of 79. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in kitchen
36-37-5
Basic - Equipment in poor repair. -silver reach in cooler seals torn
14-11-5
Basic - Food stored on floor. -cooking oil next to oven
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -above prep table
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -at hand wash sink in kitchen
31B-04-4
Basic - Outer openings not protected with self-closing doors. -rear kitchen door
35B-03-4
74
Aug 5, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (80F - Cold Holding)
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. -glass front reach in cooler
22-31-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
27-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items stored on food storage and dish shelf in kitchen closet
40-06-5
Basic - Equipment in poor repair. -rice cooker handles broken
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop in bean bin in contact with food item
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to 3 compartment sink **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
23-03-4
Basic - Outer openings not protected with self-closing doors. -kitchen door -dry storage exit door
35B-03-4
Basic - Reuse of single-service or single-use articles. -margarine container reused for food storage in reach in cooler
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. -raw beef thawed in standing water
06-01-5
43
Jan 30, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager from the night before Raw goat meat (51F - Cold Holding)
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator items have been cooling over 5 hours Cooked beans (99F - Cooling); Cabbage and eggplant (99F - Cooling);
03D-01-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach by the back door.
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from the night before Raw goat meat (51F - Cold Holding) Cooked beans (99F - Cooling); Cabbage and eggplant (99F - Cooling);
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food has been sitting on counter to cool not refrigerated.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked goat and cooked turkey in reach in cooler.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing Date of birth operator filled out **Corrected On-Site**
53B-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tie in Kitchen area soiled. Vents in kitchen area soiled.
36-34-5
Basic - Dish shelves with rust that has pitted the surface. Shelf above three compartment sink rusted.
14-33-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Manager removed. **Corrected On-Site**
40-06-5
Basic - Food-contact surface not smooth and easily cleanable. Wooden spoons in the kitchen.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back dining area.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover in prep area missing.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to three compartment sink.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment and under three compartment sink soiled. Wall by hand sink soiled.
36-27-5
25
Sep 5, 2024
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items we put in cooler from the night before. Chicken Gravy (70F - Cooling); Beef Gravy (68F - Cooling)
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator items we put in cooler from the night before. Chicken Gravy (70F - Cooling); Beef Gravy (68F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice and beans (47F - Cold Holding) less than four hours per manager. Operator placed in freezer for quick chill. **Repeat Violation**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items were. Placed in deep plastic containers and covered.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed peppers in hand sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Turkey, cooked chicken, cooked goat in reach in cooler
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. One employee eating while preparing vegetables in prep area. **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle next to single service container next to rice cooker.
40-06-5
Basic - Equipment in poor repair. Reach in cooler handle in dining area is broken **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of beef Bottle of cooking oil **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice and beans containers **Corrected On-Site**
10-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed Carrots, Lettuce and cabbage being peeled and cut without washing. Operator corrected employees and items were washed before continuing to peel. **Corrective Action Taken**
08B-39-4
Basic - Reach-in Freezer interior/shelves have accumulation of soil residues. White reach in freezer in the kitchen **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef sitting in sink to thaw. Operator turn faucet on to run. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket by back door.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
25
Feb 12, 2024
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bell peppers red and green, limes stored in retail bags in cold holding unit employee area. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over bean soup in reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Bottle of alcohol store on top of container of coffee in back room area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in the kitchen
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the public bathroom.
31B-02-4
Intermediate - No soap provided at handwash sink. In the kitchen **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in reach in cooler in the kitchen prepared 2 days before . **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Two reach in freezers in dining back room area. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Bottle of cooking oil in the back dry storage area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Under the steam table in kitchen area.
22-08-4
Basic - Light shield damaged/in disrepair. In dry storage area.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand Sink next to the three compartment sink in kitchen area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen, Back splash at burner stove **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Water leak at hand sink In employee area.
29-08-4
Basic - Stored food not covered. Prepared food in the reach in cooler in kitchen area. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Snapper fish sitting in sink to thaw. Operator turned faucet on to keep water running to thaw. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked goat. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop in mop bucket in back storage.
42-01-4
20
Dec 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -All prepared foods in both cold holding unit. - From follow-up inspection 2023-12-08: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Kitchen area **Repeat Violation** - From follow-up inspection 2023-12-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. - Atosa cold holding unit in kitchen area. - gasket on white freezer in employee area. - From follow-up inspection 2023-12-08: - Atosa cold holding unit in kitchen area.(complied) **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - black splash on stove **Repeat Violation** - From follow-up inspection 2023-12-08: **Time Extended**
23-03-4
78
Dec 6, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked turkey (46F - Cold Holding); goat (50F - Cold Holding); cooked ox tail (50F - Cold Holding); raw beef (57F - Cold Holding); cooked beef (57F - Cold Holding); cooked black beans (58F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - observed employee washing hand in in 3 compartment sink. **Corrected On-Site**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -All prepared foods in both cold holding unit.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Kitchen area **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - Large cooking pots stored in dry storage area.
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle of water stored on prep table **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. - Atosa cold holding unit in kitchen area. - gasket on white freezer in employee area.
14-11-5
Basic - Food stored on floor. -Cooing oil in kitchen area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - black splash on stove **Repeat Violation**
23-03-4
Basic - Stored food not covered. - all perpared foods in cold holding units in kitchen area.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - Frozen Chicken thawed in sink **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk flour corn, rice, black beans, pinto beans, salt
02D-01-5
30
Feb 7, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Spinach stored on double door reach in freezer. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Toxic substance/chemical improperly stored. Surface cleaner next to plastic wrap next to dining room. **Corrected On-Site**
41-10-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish storage shelf soiled **Repeat Violation**
22-02-4
Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top of clean equipment under preparation table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored on shelf by three compartment sink.
24-08-4
Basic - Food stored on floor. Corn meal bags on floor at dry storage room. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by three compartment sink in the kitchen. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system at cook line. Exterior of pans with grease burned buildup.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on double door reach in cooler in the kitchen. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Boxes with to go containers stored on floor in room storage area. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Stored food not covered. Cooked beef reach in freezer. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table. **Corrected On-Site** **Repeat Violation**
21-12-4
35
Aug 31, 2022
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner next to avocados in storage room in the kitchen **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Goat head inside grocery bag in upright freezer in the kitchen. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over cooked beans in-up right freezer in the kitchen. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 112°F, 115°F, 116°F more than two hours per operator.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked chicken 112°F, 115°F, 116°F more than two hours per operator at steam table.
03E-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee wash- rinse but not sanitize bowl at three compartment sink. **Corrected On-Site**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker interior soiled. Dish storage shelves are soiled.
22-02-4
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. Frozen cooked beans in upright freezer in the kitchen.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in storage room located in the kitchen. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé bowl inside cut cabbage. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen **Repeat Violation**
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys in dry storage shelf in the kitchen. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gaskets in reach in freezer at server station **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil containers in dry storage area by dining room.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sing is missing In the restroom. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. To go containers stored in floor in dry storage by dining area.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under the prep table **Corrected On-Site**
21-12-4
Basic - outside of dumpster not clean. Several people use the dumpster.
33-10-4
19
Frequently Asked Questions
When was Saudie's Restaurant last inspected?
The most recent health inspection at Saudie's Restaurant on file is from Dec 23, 2025. The public record contains nine inspections in total.
What is the most common violation at Saudie's Restaurant?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at Saudie's Restaurant.
How does Saudie's Restaurant compare to other restaurants in Orlando?
Saudie's Restaurant most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Saudie's Restaurant's inspection record improved over time?
Yes. Recent inspections at Saudie's Restaurant have averaged around 12 violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saudie's 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 Saudie's Restaurant inspected?
Based on the inspection history on file, Saudie's Restaurant is inspected around three times per year on average.
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