Tavern at the Creek
Last inspected: Apr 9, 2026
39
Score
Inspectors have visited Tavern at the Creek nine times, with records going back to 2022. Tavern at the Creek was last inspected on Apr 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to seven violations per visit.
The most common issue across all inspections has been “menu does not identify which items contain raw”, showing up three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
4
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Asparagus and cut jalapeños stored in containers lined with paper towels
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of cream cheese at reach in cooler in kitchen Raw shell eggs stored over peeled and cut sweet plantains in walk in cooler Raw shrimp stored over sauces at walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers being rinsed off in hand washing sink by triple sink
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Only some menus had identifiers for raw items,operator marked all of the menus **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink by triple sink
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen tuna and fish cakes thawing in container filled with water. Operator turned on cold water to continuously run on items **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by triple sink
29-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar by ice machine
51-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Facility is using triple sink
16-55-4
39
Jan 21, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For the raw sushi items on menu - From follow-up inspection 2026-01-21: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's bathroom doors - From follow-up inspection 2026-01-21: **Time Extended**
32-04-4
86
Nov 19, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut jalapenos,cooked asparagus,cucumbers and cooked chorizo stored in containers lined with paper towels
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For the raw sushi items on menu
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed operator time plan **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at front counter in clear bottle **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked by trash can **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's bathroom doors
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in container with rice **Corrected On-Site**
14-01-5
Basic - Ice scoop handle in contact with ice. At front counter **Corrected On-Site**
10-08-5
43
May 16, 2025
Food-Licensing Inspection
No violations found.
100
Mar 12, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Per operator, no changes were made by them upon receiving establishment. Upon reviewing previous plans from 9-14-2024, there has been a partition added between kitchen and bar. A handwashing sink has been added at the bar area for scooping ice, and a dump sink. There is a dish machine now in place next to the triple sink. **Warning**
51-16-7
90
Apr 9, 2024
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
Nov 3, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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. Dishwasher (Chlorine 0ppm)
22-41-4
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/ Observed 4 employees working
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer without label, operator labeled **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood is dusty
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
64
Jul 31, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both women and men bathrooms **Repeat Violation** - From follow-up inspection 2023-07-31: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 4/1/2019 and 4/1/2023 - From follow-up inspection 2023-07-31: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed approximately 111seats during inspection - From follow-up inspection 2023-07-31: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed oil containers directly on the floor - From follow-up inspection 2023-07-31: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Double door coole - From follow-up inspection 2023-07-31: **Time Extended**
14-17-4
78
Dec 15, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork cooked from last night (58-60F - Cooling). Explained operator the proper cooling method and not to cover product until it reaches at least 41F.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork cooked from last night (58-60F - Cooling). Explained operator the proper cooling method and not to cover product until it reaches at least 41F.
01B-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women employee bathrooms
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. In the employee/women bathroom **Corrected On-Site**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
64
Frequently Asked Questions
When was Tavern at the Creek last inspected?
The most recent health inspection at Tavern at the Creek on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Tavern at the Creek?
Across the inspection record, “menu does not identify which items contain raw” has been cited three times, more than any other issue at Tavern at the Creek.
How does Tavern at the Creek compare to other restaurants in Orlando?
Tavern at the Creek most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Tavern at the Creek's inspection record improved over time?
No. Recent inspections at Tavern at the Creek have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Tavern at the Creek 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 Tavern at the Creek inspected?
Based on the inspection history on file, Tavern at the Creek is inspected around three times per year on average.
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