Splitsville First Floor
Last inspected: Mar 10, 2026
61
Score
Inspectors have visited Splitsville First Floor eight times, with records going back to 2022. The latest inspection on file is from Mar 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Compared to other Lake Buena Vista restaurants (averaging 87), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 1 major violation. 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. Observed container of raw chicken breast stored directly above box of shell eggs, inside walk in cooler. Spoke to chef email copy of the safe refrigerator storage chart. **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chocolate milk stored inside reach in cooler not date marked (server area) **Corrected On-Site**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles near the cook line has wire fi equipment has brown color on the surface, spoke with chef started to replaced in front expo line area. Fan attached to the wall has dust accumulation on the surface located in the dish machine.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed egg yolk spilled on the walk in cooler floor.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer reach in cooler in the fry station.(cook line) Corrected On-Site** **Corrected On-Site**
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados coming directly out of the produce box without prior washing, (Sushi area) explained to chef the importance of washing produce prior to slicing. **Repeat Violation**
08B-39-4
Basic - Waste line missing at soda gun holster. Observed missing line for both soda holsters. ( patio bar)
29-17-4
61
Oct 31, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards red stains left on the surface back food preparation kitchen. Chef replaced cutting board at time of inspection. **Corrected On-Site**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed tempura batter not labeled stored inside reach in cooler. **Corrected On-Site**
02D-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in the prep area
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on storage shelves in the dishmachine area. Manager removed at time of inspection **Corrected On-Site**
24-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed ice berg lettuce not wash prior to cutting in the back prep kitchen. Explained to Chef and Manager at time of inspection.
08B-39-4
74
Feb 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
78
Sep 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature cilantro rice 133°f taco meat 130°f rechecked after stirring product 127°f recommend to reheat to 165°f.
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no date mark on the heavy cream stored overnight in the arch in cooler.(bar area) **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red discoloration on the surface, recommend to replace or resurface.
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up on the walk in freezer floor.
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler in the pizza area.
29-49-6
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet cloths stored on the counter near hand wash sink, main cook line. **Corrected On-Site**
21-09-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor underneath sink located outside bar.
36-22-4
58
Jan 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger over raw steak on cooks line under counter drawer **Corrected On-Site**
08A-20-5
Basic - One Light not functioning in walk in freezer
36-62-4
82
Aug 7, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black mark left on the surface stored inside dish machine, Kitchen Manager replaced. **Corrected On-Site**
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working properly located in the dishmachine area. **Corrected On-Site**
31B-06-4
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. Observed tuna unthawing inside tuna package stored inside walk in cooler. **Corrected On-Site**
06-09-1
78
Jan 19, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
61
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
70
Frequently Asked Questions
When was Splitsville First Floor last inspected?
The most recent health inspection at Splitsville First Floor on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Splitsville First Floor?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Splitsville First Floor.
How does Splitsville First Floor compare to other restaurants in Lake Buena Vista?
Splitsville First Floor most recently scored 61 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Splitsville First Floor's inspection record improved over time?
Results have been roughly steady. Inspections at Splitsville First Floor have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Splitsville First Floor 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 Splitsville First Floor inspected?
Based on the inspection history on file, Splitsville First Floor is inspected around two times per year on average.
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