Seasons 52 #4501
Last inspected: Jan 20, 2026
100
Score
Public records show nine inspections at Seasons 52 #4501 stretching back to 2022. On Jan 20, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
No violations found.
100
Nov 18, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (72F - Cold Holding) Less than 4 hours per operator Placed in cooler to get to temp, 20 mins later was 42F **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Shrimp and grits in walk in cooler Mash potatoes in the process of reheating **Warning**
03G-09-5
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. **Warning**
03G-18-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch employee in back prep area **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cooks line **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In dry storage area **Repeat Violation** **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. In dish machine area **Warning**
36-17-5
Basic - Food stored on floor. Box of onion rings In walk in freezer **Corrected On-Site** **Warning**
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle. On sanitation station next to prep sink across from oven **Warning**
29-11-4
52
Apr 7, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb oil (59F - Cold Holding); Less than4 hours Operator placed in walk-in freezer for temperature recovery. 45 minutes later 37F **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored by hot well. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on cookline and prep area. **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Over soup hot well and in dry storage area. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Light not functioning over oven exhaust. **Repeat Violation**
36-62-4
Basic - Old food stuck to clean dishware/utensils on dry storage area. **Repeat Violation**
16-48-4
58
Nov 15, 2024
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Establishment offers undercooked comminuted meat on the child menu. Burger on kid menu - From follow-up inspection 2024-11-15: **Time Extended**
03C-16-6
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo station, silverware not inverted. - From follow-up inspection 2024-11-15: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in prep area and dry storage area - From follow-up inspection 2024-11-15: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line soiled. **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets are soiled on cook line and bar area. - From follow-up inspection 2024-11-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in kitchen prep area and dry storage room. - From follow-up inspection 2024-11-15: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles not protected from contamination employee touching inside single service bread liners with bare hands. - From follow-up inspection 2024-11-15: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Two lights not functioning on exhaust hood by ovens. - From follow-up inspection 2024-11-15: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cookline behind prep tables. - From follow-up inspection 2024-11-15: **Time Extended**
36-27-5
61
Nov 12, 2024
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Hot and Cold Water Available; Adequate Pressure
FL-25
35
May 1, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 124f employee reheating ,reheated to 169f to 172f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Potatoes 46f-to 52 less than 4 hours,employee reduced level **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small white cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trays of flat bread in front of sink **Corrected On-Site**
31A-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior walls of walk in cooler and freezer soiled
23-03-4
55
Nov 13, 2023
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)In under counter drawers under grill raw marinated chicken behind raw marinated pork on cooks line 2) raw portioned diced tuna over arugula on pantry station Chef corrected **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo 48F on side pan by pantry station Less than four hours per chef Chef added ice and 20 minutes later it was 38F **Corrected On-Site**
03A-02-5
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine area
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dry storage room Chef took to dish room to be properly air dried **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Grill station on cooks line **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Under prep table Chef took to dish room to have them removed **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Sanitizer spray bottle stored next to bar utensils at the bar **Corrected On-Site**
21-44-1
58
May 30, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
70
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours and removed to quick chill gnocchi (57F - Cold Holding); cooked potato (45F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler soiled **Corrected On-Site**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees room Fahrenheit Bar utensils in room temperature standing water in bar **Corrected On-Site**
10-07-4
Basic - Ceiling tile not tight fitting over date marking machine
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cooking area
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cocktail shakers stored next to hand wash sink in bar in splash zone. **Corrected On-Site**
24-07-4
Basic - Cutting board that is green has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ok prepping meatballs wearing a watch. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on front line cooking with beard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water in walk in cooler and near ice machine
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled over pizza oven.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms.
08B-39-4
Basic - Stored food not covered. Tuna in walk in freezer not cover Flat bread in walk in cooler.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Brown liquid in squeeze bottle in side server station not labeled. **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was Seasons 52 #4501 last inspected?
The most recent health inspection at Seasons 52 #4501 on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Seasons 52 #4501?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Seasons 52 #4501.
How does Seasons 52 #4501 compare to other restaurants in Orlando?
Seasons 52 #4501 most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Seasons 52 #4501's inspection record improved over time?
Yes. Recent inspections at Seasons 52 #4501 have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Seasons 52 #4501 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 Seasons 52 #4501 inspected?
Based on the inspection history on file, Seasons 52 #4501 is inspected around three times per year on average.
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