Schmankerl Stub'n
Last inspected: Sep 30, 2024
78
Score
Schmankerl Stub'n appears in inspection records four times, starting in 2022. On Sep 30, 2024, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up two times.
Schmankerl Stub'n's latest score is in line with the Orlando average of 79. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 127F less than 4hrs per operator. Advised operator to reheat 165F **Corrective Action Taken** - From follow-up inspection 2024-09-30: **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site** - From follow-up inspection 2024-09-30: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors - From follow-up inspection 2024-09-30: **Time Extended**
32-04-4
78
May 21, 2024
Food-Licensing Inspection
No violations found.
100
Mar 22, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. rancho sauce 127F and queso 107F less than 4hours per operator. Advised to reheat to 165. queso reheated to 165F Rancho sauce 177F **Corrected On-Site**
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp egg batter raw chicken. All less than 4hours.all 44F-47F. advised to put on ice and in walk in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in ware washing area had jug of chemicals in it **Corrected On-Site**
31A-09-4
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 forms **Corrective Action Taken**
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in ware washing area
31B-06-4
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 **Corrective Action Taken**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Expired license displayed. License is currently active
50-09-4
Basic - Floor soiled/has accumulation of debris. Grease on floor in between fryer and smoker
36-73-4
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both restrooms
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of Microwave by grill Debris under steamer Grease build up on inside of oven door and Hood filters Debris build up inside and outside smoker
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of second reach in cooler under make table on cook line
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
30
Aug 15, 2022
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice at front bar used for drinks has 2 bottles of liquor, plastic tumbler and bins used for drink mixes
01B-13-4
High Priority - Ice used for drinks at front bar has 2 bottles of liquor stored in ice, plastic tumbler and bins holding drink mixes, advised operator that ice used for drinks cannot have any items stored in the ice. See stop sale.
08B-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards stained to several boards on line Can opener soiled
22-02-4
Intermediate - No soap provided at handwash sink by dish machine **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 pasta in walk-in-cooler from previous day not dated **Corrected On-Site**
02C-02-5
Intermediate - Water pressure lacking at fixtures that require the use of water at sinks in kitchen
27-17-4
Basic - Cutting board has cut marks and is no longer cleanable-to several boards
14-09-4
Basic - Equipment in poor repair. Gaskets torn to unit by fryers
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor heavily soiled/has accumulation of debris to left of cooking equipment on main cooks line
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit that holds raw chicken next to fryers **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing in liquor storage room and by back door
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen and prep area
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
27
Frequently Asked Questions
When was Schmankerl Stub'n last inspected?
The most recent health inspection at Schmankerl Stub'n on file is from Sep 30, 2024. The public record contains four inspections in total.
What is the most common violation at Schmankerl Stub'n?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Schmankerl Stub'n.
How does Schmankerl Stub'n compare to other restaurants in Orlando?
Schmankerl Stub'n most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Schmankerl Stub'n's inspection record improved over time?
Yes. Recent inspections at Schmankerl Stub'n have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Schmankerl Stub'n 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 Schmankerl Stub'n inspected?
Based on the inspection history on file, Schmankerl Stub'n is inspected around two times per year on average.
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