Talay
Last inspected: Feb 3, 2026
39
Score
Inspectors have visited Talay seven times, with records going back to 2023. The latest inspection on file is from Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. On various greens containers
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw swai fish (50F - Cold Holding) in prep table less than 4hrs per operator. Operator put in bottom cooler for temperature recovery. Advised not to stsvk items on top of pan in cooler
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Stove: coconut soup, ; (125F - Hot Holding) less than 4hrs per operator. Operatorreheated to 165F for temperature recovery **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -Handsink at bar had multiple items inside and and blocked by trash can -Ice in Hand sink on cook line -Han sink at wait station and in bsck kitchen both blocked by trash can. Operator removed - **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink at wait station and Drinks on prep table next to tofu. Operator removed **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep tables in kitchen and at bar. Operator removed all **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice several seasoning containers. Operator removed **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. -Bottom interior of first cooler at black noir bar
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of wrapped seaweed. Operator removed **Corrected On-Site**
40-06-5
39
Jul 31, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (41-55F - Cold Holding) in prep table cooler. Less than 4hrs. Advised operator to not fill items above fill line in pan. Operator removed top layer to other container in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Container of green onions . Advised to use coffee filters or food grade towels
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. hand sink on cook line blocked by tables and trash can. Hans sink in back line had Sani bucket inside. Operator removed all. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped sani water in hand sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. rice made 7/28. Per operator. Operator immediately put date **Corrected On-Site**
02C-02-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple sani buckets on floor throughout kitchen.
21-44-1
Basic - Single-service articles improperly stored. -Case of To go container and other single service items on floor in hallway/ office
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Flour. Operator immediately labeled **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In Flour and salt container . Operator immediately removed **Corrected On-Site**
14-01-5
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. Swai. Operator immediately removed from packaging **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table **Corrected On-Site**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking on cook line.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food stored with customers food **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server and prep person wearing warch. Immediately removed **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Under stove
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases of syrup on floor in office
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour and rice containers. Operator immediately removed **Corrected On-Site**
10-01-5
30
Jan 14, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose side of splitter
29-42-4
Basic - Covered waste receptacle not provided in women's bathroom. In women's bathroom and gender neutral bathroom
32-12-5
82
May 30, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
67
Apr 4, 2023
Routine - Food
4 critical violations. 7 major violations. 9 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -all TCS foods on lower shelves of 2 door reach-in cooler on cook line 47-53. -pasta cooling in wrapped, stacked portions.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffalo chicken dip (49F - Cold Holding); tzaziki (51F - Cold Holding); tomato jam (53F - Cold Holding); cooked apples and onions (50F - Cold Holding); sliced provolone, Swiss, pepper Jack (50F - Cold Holding); hummus (50F - Cold Holding); waffle batter (45F - Cold Holding) overnight per operator. Multiple coolers properly holding cold temperatures available. **Repeat Violation**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pasta portions wrapped in bottom of center cook line cooler 46-47 overnight.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw shrimp on box of fully cooked gyro meat in walk-in cooler **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat 3 compartment sink
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -tomato jam, Buffalo chicken dip prepared 2 days per operator.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -yellow liquid on rack by hallway. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -unable to turn on hot water handle at wait station hand wash sink. -no hot water at prep area hand wash sink. **Repeat Violation**
27-16-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator vacuum sealing multiple cooked and raw foods. **Repeat Violation**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled in prep area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -ice in strainer in bar hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cups in hummus, tomato jam. To go container in flour. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. -multiple tiles missing above ice machine.
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. -mahi and tuna
06-09-1
Basic - Equipment in poor repair. -torn gasket on middle cook line reach-in cooler.
14-11-5
Basic - Food stored on floor. -cases of oil. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. -standing water in pan holding ice scoop.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink in prep area by flour bins soiled. -hood filters soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. -case of cups on floor in hallway with fan sitting on top. **Corrected On-Site**
25-05-4
17
Jan 12, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
67
Jan 3, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Talay last inspected?
The most recent health inspection at Talay on file is from Feb 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Talay?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Talay.
How does Talay compare to other restaurants in Orlando?
Talay most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Talay's inspection record improved over time?
Results have been roughly steady. Inspections at Talay have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Talay means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Talay inspected?
Based on the inspection history on file, Talay is inspected around two times per year on average.
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