Stk Orlando Llc Lower & Main Levels
Last inspected: Jan 9, 2026
78
Score
The health department has logged 13 inspections at Stk Orlando Llc Lower & Main Levels, the earliest from 2022. The most recent report on file is from Jan 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Stk Orlando Llc Lower & Main Levels' latest score of 78 falls below the Lake Buena Vista average of 87. The record reflects steady performance over time.
13
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 9, 2026
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cooked short ribs 52°1f stored inside walk in cooler less than 4 hours transported cart removed from walk in cooler product left out at room temperature due to delivery product per employee recommend Manager to quick chill product immediately. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board has deep cut marks located on the cook line.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed three fan guard covers large build up of ice on the surface inside walk in freezer. Per Chef refrigeration service notify is currently working on the issue. **Corrective Action Taken**
14-69-4
78
Sep 19, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Blue butter Chimichirri 6oz filet **Corrected On-Site**
03F-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator changed to chlorine 50ppm **Corrected On-Site**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior soda gun nozzle on bar as you enter
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located next to elevators
22-20-5
Basic - Stored food not covered. Large red wine sauce walk in cooler Garnish bar **Corrected On-Site**
08B-12-5
61
Sep 4, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
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 gallon of milk not date marked stored inside walk in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards soiled has green discoloration stored in the back prep kitchen.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed three fan guards has dust accumulation on the vent located in the walk in cooler.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on the counter in the pantry area. Sous chef removed at time of inspection **Corrected On-Site**
21-12-4
70
Mar 4, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
21
Nov 25, 2024
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
29
Jun 20, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. **Warning** - From follow-up inspection 2024-06-20: Checked two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. Per Operation Manager recommend to replace or resurface cutting boards more often. **Time Extended** **Corrected On-Site**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located in pantry area. **Warning** - From follow-up inspection 2024-06-20: Checked the rusty shelves inside reach in cooler located in pantry area, operator not using reach in cooler at time of callback inspection.. Shelves are on order per Operations Manager. **Time Extended**
14-33-4
86
Jun 19, 2024
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All foods items above 41°f stored inside reach in cooler drawers located on the cook line. Cooked asparagus 69°f Pasta (elbow) 59°f Spinach 68°f **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked asparagus 57°f stored in the reach in cooler drawers per Chef prepared previous day 6/18 in walk in cooler overnight issued stop sale notice. Pasta (elbow ) 59°f, spinach 68°f cooked asparagus 69°f stored inside reach in cooler drawers over night. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Bernese sauce left at room temperature no time mark on the bottle stored in the front expo line, per Chef stored out at 11:30am. **Corrective Action Taken** **Warning**
03F-02-5
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 liquid eggs not date marked stored inside walk in cooler. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. **Warning**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked containers and lids throughout the walk in cooler. **Warning**
14-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips to check the dish machine **Warning**
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Checked not able to dispense soap located at hand wash sink located in the pantry area. **Corrected On-Site** **Warning**
31B-06-4
Basic - Ceiling tile missing. Observed ceiling tile missing in the kitchen near cook line. **Warning**
36-36-4
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 stored inside walk in cooler unthawed **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored on the shelves on the expo line, chef removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Light shield damaged/in disrepair. Observed cracked light shield located on the exposed line. **Warning**
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler.drawers located on the cook line. **Warning**
05-09-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on pans throughout the kitchen. **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located in pantry area. **Warning**
14-33-4
27
Jan 24, 2024
Complaint Partial
No violations found.
100
Jan 10, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - Clean pots not stored inverted or in a protected manner in dish room. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Under counter door handle broken in pantry station
14-11-5
Basic - Waste line missing at soda gun holster at bar
29-17-4
86
Nov 28, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by one live roach found by dishwashing area.Operator stepped on roach and discarded. **Corrected On-Site** **Admin Complaint**
35A-05-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
35B-05-4
82
Oct 3, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced cooked pork belly in pantry station 55F more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced cooked pork belly in pantry station 55F more than four hours. See stop sale **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Table top reach in cooler on cooks line and was able to determine time **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes in hot box in prep area 131 Less than four hours Placed in oven to rapid reheat **Corrective Action Taken**
03B-01-6
Intermediate - oysters tag removed from original container prior to container being emptied. Pantry station Chef brought out paper **Corrected On-Site**
01C-10-4
Basic - Old labels stuck to food containers after cleaning. Plastic half lexons in dish room **Corrected On-Site**
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door on cooks line **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt on cooks line
02D-01-5
41
Feb 9, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards soiled on the cook line. **Repeat Violation** - From follow-up inspection 2023-02-09: Observed beige cutting boards on the cook line spoke to Chef Luis will have replaced or resurface. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gravy torn door gaskets on the reach in cooler drawers in the pantry area. - From follow-up inspection 2023-02-09: Observed torn door gaskets not replaced on the reach in cooler drawers located in the pantry area, work order has been submitted. **Time Extended** **Corrective Action Taken**
14-11-5
86
Oct 25, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Stk Orlando Llc Lower & Main Levels last inspected?
The most recent health inspection at Stk Orlando Llc Lower & Main Levels on file is from Jan 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Stk Orlando Llc Lower & Main Levels?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Stk Orlando Llc Lower & Main Levels.
How does Stk Orlando Llc Lower & Main Levels compare to other restaurants in Lake Buena Vista?
Stk Orlando Llc Lower & Main Levels most recently scored 78 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Stk Orlando Llc Lower & Main Levels' inspection record improved over time?
Yes. Recent inspections at Stk Orlando Llc Lower & Main Levels have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Stk Orlando Llc Lower & Main Levels 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 Stk Orlando Llc Lower & Main Levels inspected?
Based on the inspection history on file, Stk Orlando Llc Lower & Main Levels is inspected around four times per year on average.
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