Sugar Factory
Last inspected: Mar 24, 2026
90
Score
Public records show 23 inspections at Sugar Factory stretching back to 2022. The most recent report on file is from Mar 24, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around 12 violations to closer to 15 violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded 12 times in the inspection record.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. On the whole, the file is mixed but not concerning.
23
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 24, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven toaster has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach in cooler shelves with rust that has pitted the surface at the bar **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
14-17-4
90
Mar 20, 2026
Complaint Full
7 critical violations. 4 major violations. 12 minor violations.
View 23 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage over positioned fries in single door reach in freezer next to fryer on cooks line **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw sewage on ground of establishment. Bar dishwasher drain pipe is not aligned in drain and when cycle ends water spills on the floor by three comp sink. Manager moved and now all water goes in drain **Corrected On-Site** **Admin Complaint**
28-13-5
High Priority - Spray hose at dish sink lower than flood rim of sink. By dish machine **Warning**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler held overnight block mozzarella (51F - Cold Holding); raw bacon (51F- Cold Holding); sliced cheese (50F - Cold Holding); buttermilk (50F - Cold Holding); butter block (51F - Cold Holding); raw burgers (50F - Cold Holding) raw salmon (49F - Cold Holding) cooked pasta (55F - Cold Holding); culinary cream (51F - Cold Holding); raw shrimp (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler held overnight block mozzarella (51F - Cold Holding); raw bacon (51F- Cold Holding); sliced cheese (50F - Cold Holding); buttermilk (50F - Cold Holding); butter block (51F - Cold Holding); raw burgers (50F - Cold Holding) cooked pasta (55F - Cold Holding); culinary cream (51F - Cold Holding); raw shrimp (50F - Cold Holding) raw salmon (49F - Cold Holding) **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen 0 ppm Bar 0 ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over commercially fried chicken in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - No soap provided at handwash sink. On cooks line **Warning**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filters for ice machine **Warning**
29-28-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink in prep area No water in prep area - pipe missing in side beverage area **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cooks line **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preo area on shelf above tables **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook on line **Corrected On-Site** **Warning**
12B-09-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. Walk in cooler at 50F **Repeat Violation** **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under dry item shelf in prep area **Warning**
36-73-4
Basic - Interior of oven toaster has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Reach in cooler shelves with rust that has pitted the surface at the bar **Warning**
14-17-4
Basic - Unwashed avocados stored behind ready-to-eat food in sandwich top reach in cooler on cooks line **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall outside walk in cooler **Repeat Violation** **Warning**
36-27-5
Basic - Water leaking from for faucet at the sweet area **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink **Corrected On-Site** **Warning**
42-01-4
13
Oct 1, 2025
Complaint Full
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut lettuce/cook line reach in cooler. Raw shell eggs over sauces/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw shrimp/cook line reach in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./four broken shell eggs.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/wait station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./bar hand sink blocked by a bucket of dry ice/ **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./for one kitchen employee starts today/form signed by employee and manager immediately/ **Corrected On-Site**
11-26-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some third party certificates provided by an unapproved provider/Servsafe employee training.
53B-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on soda boxes rack/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair./dish machine not working/out of order sign posted/sweet shop/dishes bring back to kitchen to wash , rinse and sanitize.
14-11-5
Basic - Food stored on floor./a box of buns on walk in freezer floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F, cook line prep table.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./wait station hand sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler./cook line reach in cooler with standing water.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses./bar sanitizing bucket/ **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor./kitchen/ **Corrected On-Site**
21-38-4
22
Jun 6, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line reach in cooler right door disrepair/unable to close completely. Cook line reach in cooler left door gasket torn. **Warning** - From follow-up inspection 2025-06-02: **Time Extended** - From follow-up inspection 2025-06-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair./cook line hand sink leaking. **Warning** - From follow-up inspection 2025-06-02: **Time Extended** - From follow-up inspection 2025-06-06: **Time Extended**
29-08-4
90
Jun 2, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine chlorine 0ppm. Sweet shop dish machine chlorine 0ppm. **Warning** - From follow-up inspection 2025-06-02: At callback 6/2/25, both dish machines chlorine still 0ppm. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 61F, less than 4 hours/iced. Raw chicken 60F, cooked pork 51F, cooked chicken wings 51F, cook line reach in cooler for less than 4 hours/door not completely closed/disrepair/items moved to walk in cooler immediately/ **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-02: At callback 6/2/25, pancake batter 45F/ambient cooling for 2 hours. Cooked chicken wings 48F, cooked pork 48F, raw chicken 43F/walk in cooler door was opened for delivery. Walk in cooler ambient temperature at 43F. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink./no hot water at the entire establishment. **Warning** - From follow-up inspection 2025-06-02: **Admin Complaint**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./no hot water at the entire establishment. **Warning** - From follow-up inspection 2025-06-02: **Admin Complaint**
27-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line reach in cooler right door disrepair/unable to close completely. Cook line reach in cooler left door gasket torn. **Warning** - From follow-up inspection 2025-06-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris./walk in freezer/ **Repeat Violation** **Warning** - From follow-up inspection 2025-06-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair./cook line hand sink leaking. **Warning** - From follow-up inspection 2025-06-02: **Time Extended**
29-08-4
52
May 30, 2025
Complaint Full
3 critical violations. 6 major violations. 18 minor violations.
View 27 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine chlorine 0ppm. Sweet shop dish machine chlorine 0ppm. **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef in walk in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 61F, less than 4 hours/iced. Raw chicken 60F, cooked pork 51F, cooked chicken wings 51F, cook line reach in cooler for less than 4 hours/door not completely closed/disrepair/items moved to walk in cooler immediately/ **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink. Back prep area hand sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Cook line hand sink. Back prep area hand sink. **Warning**
31B-03-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./all employees training certificates are from Servsafe Handler program, not an approved program. **Warning**
53B-03-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./no hot water at the entire establishment. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen soiled. **Warning**
22-02-4
Intermediate - No hot running water at three-compartment sink./no hot water at the entire establishment. **Warning**
27-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees./back prep area hand sink. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust/ice machine exterior soiled. **Warning**
23-03-4
Basic - Plumbing system in disrepair./cook line hand sink leaking. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./all cook line reach in coolers. **Repeat Violation** **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor./front salad station/ **Corrected On-Site** **Warning**
21-38-4
Basic - Wiping cloth/towel used under cutting board./ **Corrected On-Site** **Warning**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
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./salmon/ **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Dead roaches on premises./one dead roach in back prep area hand sink/cleaned up by manager immediately/ **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Cook line reach in cooler right door disrepair/unable to close completely. Cook line reach in cooler left door gasket torn. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris./walk in freezer/ **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. A bag of flour on back kitchen floor. Cases of potatoes on walk in freezer floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name./flour and cinnamon sugar containers not labeled/back prep area. **Warning**
02D-01-5
14
Mar 14, 2025
Complaint Full
No violations found.
100
Jan 3, 2025
Complaint Full
7 major violations. 13 minor violations.
View 20 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing at least three employee's training certificates/all worked more than 60 days. - From follow-up inspection 2025-01-03: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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./cream in sweet shop reach in cooler with no date marked. - From follow-up inspection 2025-01-03: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards soiled. Can opener soiled. Soda nozzles soiled. - From follow-up inspection 2025-01-03: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. - From follow-up inspection 2025-01-03: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one manager certificate available but not on duty with four employees working in the kitchen. - From follow-up inspection 2025-01-03: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink. - From follow-up inspection 2025-01-03: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Back kitchen hand sink. Bar hand sink. - From follow-up inspection 2025-01-03: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Wait station ice bin interior soiled. - From follow-up inspection 2025-01-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable./all white cutting boards with cut marks. **Repeat Violation** - From follow-up inspection 2025-01-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-01-03: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Sweet shop reach in cooler gasket torn. - From follow-up inspection 2025-01-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. **Repeat Violation** - From follow-up inspection 2025-01-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor./cases of French fries, walk in freezer. - From follow-up inspection 2025-01-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light not functioning./cook line light bulbs not functioning. **Repeat Violation** - From follow-up inspection 2025-01-03: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees./back kitchen hand sink. - From follow-up inspection 2025-01-03: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line overhead area soiled with grease. Cook line light bulbs exterior soiled. Can opener holder soiled. - From follow-up inspection 2025-01-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-01-03: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair./back kitchen hand sink not working. Employees must use cook line hand sink until back hand sink repaired. **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues./wait station reach in cooler with excessive standing water. - From follow-up inspection 2025-01-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored./cases of single service bowls and cups on floor. - From follow-up inspection 2025-01-03: **Time Extended**
25-05-4
26
Dec 26, 2024
Complaint Full
4 critical violations. 7 major violations. 19 minor violations.
View 30 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cooked chicken wings 46F, less than 4 hours,walk in cooler moved to walk in freezer/temperature rechecked 38F. Cream 46F, cold holding overnight/sweet shop reach in cooler.
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar and sweet shop chlorine at 0ppm. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at sweet shop.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream 46F, cold holding overnight in sweet shop reach in cooler.
01B-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./cream in sweet shop reach in cooler with no date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards soiled. Can opener soiled. Soda nozzles soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one manager certificate available but not on duty with four employees working in the kitchen.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Back kitchen hand sink. Bar hand sink.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing at least three employee's training certificates/all worked more than 60 days.
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning./cook line light bulbs not functioning. **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees./back kitchen hand sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./in cook line reach in freezer/discarded by manager/ **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Plumbing system in disrepair./back kitchen hand sink not working. Employees must use cook line hand sink until back hand sink repaired. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./wait station reach in cooler with excessive standing water.
22-16-4
Basic - Single-service articles improperly stored./cases of single service bowls and cups on floor.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth/towel used under cutting board./cook line prep table/removed immediately/ **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line overhead area soiled with grease. Cook line light bulbs exterior soiled. Can opener holder soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Wait station ice bin interior soiled.
22-20-5
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./salmon, removed immediately/ **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable./all white cutting boards with cut marks. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket stored over cleaned dish. Employee's jacket stored over Sod boxes/bar. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Sweet shop reach in cooler gasket torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor./cases of French fries, walk in freezer.
08B-38-4
11
Jul 17, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Jul 12, 2024
Routine - Food
2 critical violations. 4 major violations. 20 minor violations.
View 26 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen and bar dish machine/both chlorine 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 50F/cook line reach in cooler. Milk 56F, milk shake mix 52F/sweet shop. Waffle batter 55F, kitchen wait station. All cold holding under 4 hours per chef/moved to other coolers for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing./used ice cream scoop inside sweet shop hand sink. **Warning**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen hand sink. **Warning**
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing 5 kitchen employee's training certificates. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled./yellow liquid bottle not labeled/restaurant entrance. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop pasta. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable./kitchen wait station small white cutting board. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./two open drinks on kitchen prep table and shelf/ **Corrected On-Site** **Warning**
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's back pack stored next to cleaned plate, cook line prep area shelf. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen employees. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./several cooks cooking and preparing food with no hair restraint. **Warning**
13-03-4
Basic - Equipment in poor repair. Cook line reach in cooler right door broken/stored raw burger patties. Sweet shop reach in cooler right door broken/stored milk shake mix and milk. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris./sweet shop dish machine area floor soiled. **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor./several containers of icing, sweet shop/ **Corrected On-Site** **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses./ **Corrected On-Site** **Warning**
10-20-4
Basic - Light not functioning./one light bulb out, cook line. **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with black substances. Grease buildup under cook line grill. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle drink in end of cook line reach in cooler/ **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with standing water. Sweet shop reach in cooler with milk shake containers interior soiled. **Warning**
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./sanitizing bucket stored next to waffle maker/wait station. **Corrected On-Site** **Warning**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination./soda cup lid at the bar/ **Corrected On-Site** **Warning**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./back kitchen dish washing area/ **Repeat Violation** **Warning**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/under back kitchen prep table. **Warning**
21-08-4
Basic - Wiping cloth/towel used under cutting board./cook line prep table. **Corrected On-Site** **Warning**
21-04-4
Basic - Working containers of food removed from original container not identified by common name./ Rowan sugar/sweet shop. **Warning**
02D-01-5
18
Jun 12, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-12: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-12: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-12: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-12: **Time Extended**
36-27-5
67
Apr 16, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside liquor room near bar in dining room, near beverage dispenser. -2 live flies near/below handsink in back near warewashing area. **Warning** - From follow-up inspection 2024-04-16: - 2 live flies near beverage dispenser in liquor room **Time Extended**
35A-02-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
53A-02-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-04-16: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-16: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-16: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -near ice machine and mop sink - From follow-up inspection 2024-04-16: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink - From follow-up inspection 2024-04-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink in back -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment -lids and surfaces to dry food storage containers -soda gun holsters inside bar - - From follow-up inspection 2024-04-16: -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline - From follow-up inspection 2024-04-16: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -dish machine prewash faucet - From follow-up inspection 2024-04-16: **Time Extended**
29-11-4
41
Apr 9, 2024
Routine - Food
7 critical violations. 7 major violations. 14 minor violations.
View 28 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment without washing hands. -dishwasher handling soiled dishes during prewash handled clean dishes without washing hands **Warning**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line wiped nose while handling fryer baskets **Warning**
12A-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside liquor room near bar in dining room, near beverage dispenser. -2 live flies near/below handsink in back near warewashing area. **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside open panel on top of ice machine in back -1 live roach on floor next to entrance to kitchen/by refrigerator/near office -1 live roach under refrigeration equipment across from stove **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce, cut tomatoes **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -marinara, cooked pasta 51F inside tabletop equipment across from grill, employee stated less than 30 minutes. Employee added ice to surround pan level -cooked chicken 75F, spinach dip 78F, cream 68F inside tabletop equipment, employee stated instructions to use room temperature until ordered. Advised of need for time as a public health control policy in place using approved procedures. -sliced cheddar, blue cheese crumbles, provolone cheese 55F inside drawer under grill, employee stated less than 1 hour placed in location. Stated unit due for repairs -cut lettuce, cut tomatoes 51F from prior day, see stop sale. -sliced provolone,cheddar cheese 51F inside station near office next to bread toaster **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy 118-130F, in tabletop equipment across from fryers less than 2 hours, employee removed to reheat to 165F. **Warning**
03B-01-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade, thick encrusted material **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by storage of broom/dust pan -handsink in bar blocked by large container of ice **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. -inside bar, employee stated they use a rag
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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.
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -on shelving at cook line
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. -dead roach on floor under station with bags of flour on top next to can opener
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack hanging on shelving touching case of butcher paper
40-06-5
Basic - Floor area(s) covered with standing water. -near ice machine and mop sink
36-22-4
Basic - Floor soiled/has accumulation of debris. -inside walk in cooler -around warewashing area/prep area -cook line behind equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil on floor
08B-47-4
Basic - Ice scoop handle in contact with ice. -inside bar
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink in back -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment -lids and surfaces to dry food storage containers -soda gun holsters inside bar -
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -dish machine prewash faucet
29-11-4
9
Nov 28, 2023
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm at the kitchen Also ran irreversible thermometer and was 117.3F **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tray of breaded chicken over prepped ready to eat Mac and cheese balls on speed rack in walk on college Chef corrected
08A-05-6
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. Chef determined time and corrected on site **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards stained on cooks line
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1)Hand sink not hooked up in prep kitchen. Pipe hanging under the sink detached and is not in use 2) sign posted to not use hand sink in server area of expo line **Warning**
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Dishmachine missing baffles, curtains in rinse tanks.
16-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Souvenir cups at the bar
24-08-4
Basic - Food stored on floor. Pickle buckets in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
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. 1)Fan covers soiled in walk in cooler 2)back of fryers on cooks line heavily soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean item shelf in dish room
16-46-4
Basic - One Light not functioning.p on hood system over flat top grill
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1) Behind table top warmers on cooks line 2) under dish washer
36-27-5
Basic - Water leaking from pipe under
29-11-4
30
Jun 13, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
67
Jun 12, 2023
Complaint Full
6 critical violations. 4 major violations. 13 minor violations.
View 23 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, kitchen and dessert station. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw burger patty over raw shrimp/walk in cooler. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Block of butter 55F, heavy whipped cream 60F/stored overnight in cook line reach in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Block of butter 55F, heavy whipped cream 60F/overnight cook line reach in cooler. Cut lettuce 44F, cook line prep table/less than 4 hours/rechecked 41F. Cooked pasta 55F/out for less than 4 hours, iced immediately. Raw chicken 48F, raw burger patty 47F/cook line cold drawers/less than 4 hours per cook/moved to walk in cooler immediately. Diced tomatoes 81F/sitting on top of an oven for less than 4 hours/iced immediately. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown 98F, plantains 97F, burger patty 98F/cook line, less than 4 hours per cook. cooked chicken wings 99F, fried chinch patty 100F, fried chicken quarters 102F/cook line hot box, less than 4 hours per cook/chicken wings reheated to 172F, fried chicken quarters reheated to 167F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times./ice bin stored in front of bar hand sink/ **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dessert station hand sink/ **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two cook line employees certificates not available. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./pancake batter in walk in cooler. **Warning**
02C-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine./dessert station dish machine. **Warning**
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable./all cook line cutting boards. **Repeat Violation** **Warning**
14-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation./one cook with ineffective hair restraint. **Warning**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks with no beard guards. **Warning**
13-04-4
Basic - Equipment in poor repair./deep fryer basket disrepair. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled. **Warning**
36-73-4
Basic - Food stored on floor./two oil cartons, back kitchen corner/ **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./110F, stored on top of an oven. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./all four hand sinks in the restaurant/two kitchen, one at the bar and one at dessert station. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gaskets soiled/cook line reach in coolers. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use./cook line. **Warning**
21-10-4
Basic - Wiping cloth sanitizing solution stored on the floor./back kitchen under prep table/ **Corrected On-Site** **Warning**
21-38-4
14
May 11, 2023
Complaint Partial
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Inside fryers - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting board on line - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Gaskets on reach in cooler on line Fan cover in walk in cooler. - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
23-03-4
70
May 10, 2023
Complaint Partial
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-05-10: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces - From follow-up inspection 2023-05-10: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Inside fryers - From follow-up inspection 2023-05-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in bar **Corrected On-Site** - From follow-up inspection 2023-05-10: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line 97F - From follow-up inspection 2023-05-10: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Gaskets on reach in cooler on line Fan cover in walk in cooler. - From follow-up inspection 2023-05-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting board on line - From follow-up inspection 2023-05-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs at fryer - From follow-up inspection 2023-05-10: **Time Extended**
10-20-4
50
May 9, 2023
Complaint Partial
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Inside fryers
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in bar **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting board on line
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs at fryer
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line 97F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Gaskets on reach in cooler on line Fan cover in walk in cooler.
23-03-4
50
Mar 9, 2023
Routine - Food
6 critical violations. 7 major violations. 14 minor violations.
View 27 violations
High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored next to drink syrups in the bar.
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Tomatoes
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pasta **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under cooked room temp bacon
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday under cooked bacon room temp.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Inside oven soiled. Inside fryers Dicer Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand wash sink in dish area **Corrected On-Site**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices in dish area
14-16-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar and ice cream counter.
31B-02-4
Intermediate - No soap provided at handwash sink in the bar and ice cream counter.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles in kitchen
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates stored on top rack in dish area with clean wares not inverted **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable in kitchen area
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair in kitchen
36-17-5
Basic - Floors soiled throughout kitchen
36-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in the bar and ice cream counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryers Exterior of oven Fronts of reach in coolers
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies over ready to eat cut lettuce
08B-17-4
Basic - Waste line missing at soda gun holster in the bar **Repeat Violation**
29-17-4
10
Sep 27, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Frequently Asked Questions
When was Sugar Factory last inspected?
The most recent health inspection at Sugar Factory on file is from Mar 24, 2026. The public record contains 23 inspections in total.
What is the most common violation at Sugar Factory?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited 12 times, more than any other issue at Sugar Factory.
How does Sugar Factory compare to other restaurants in Orlando?
Sugar Factory most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Sugar Factory's inspection record improved over time?
No. Recent inspections at Sugar Factory have averaged around 15 violations per visit, up from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sugar Factory 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 Sugar Factory inspected?
Based on the inspection history on file, Sugar Factory is inspected around seven times per year on average.
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