Tenders
Last inspected: Dec 16, 2025
67
Score
Tenders appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Dec 16, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to six violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
That's lower than the typical Orlando restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries kept on cook line for 1 hr with temperature of 100F Reheated to 194F **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marked on coleslaw and shredded cheese . Opened days ago.
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over breading station Ceiling tiles over hot holding area have dust. Ceiling tiles and a/c vent over three compartment sink. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
67
Jul 10, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-07-10: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line over to go containers . Wall also **Warning** - From follow-up inspection 2025-07-10: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Soda boxes located directly on floor by back exit . **Warning** - From follow-up inspection 2025-07-10: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up **Warning** - From follow-up inspection 2025-07-10: **Time Extended**
23-03-4
74
Jul 8, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 48F, sliced tomatoes 49F, shredded cheese 48F, tzaki sauce 48F , white American 52F All items placed in walk in cooler for rapid cooling. Recheck items all items from 48 to 50F **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in reach in cooler make table located by expo line, items kept for less than 4 hrs : Shredded lettuce 48F, sliced tomatoes 49F, shredded cheese 48F, tzaki sauce 48F , white American 52F All items placed in walk in cooler for rapid cooling. Recheck items all items from 48 to 50F items were moved to walk in cooler and didn't reach the temperature with in the 4 hrs . Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No proof for one employee , inspector provided printed copy and employee signed. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line over to go containers . Wall also **Warning**
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Soda boxes located directly on floor by back exit . **Warning**
08B-47-4
Basic - Hotel and Restaurant license decal not displayed on vending machine. **Repeat Violation**
50-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on chest freezer **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up **Warning**
23-03-4
41
Jan 17, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over falafel fritters in walk in freezer. **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up tender that felt in floor, thru away tender and continued working. Inspector ask employee to change gloves and wash hands. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 47F, sliced tomatoes 44F, diced tomatoes 44F, shredded cheese 46F. Rechecked all , items under 43F. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders kept on table located in cook line for less than 4 hrs with temperature of 116F. Ask employees to reheat . **Repeat Violation**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over reach in cooler located by expo window
12B-07-4
52
Jul 19, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Non-Food Contact Surfaces Clean
FL-23
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
May 8, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over garlic bread in walk in freezer **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 48f, sliced tomatoes 49f and shredded cheese 48F for less then 2 hours in reach in cooler next to expo window. Recommend operator to transfer food to walk in cooler for temperature control **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up in grill
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black like mold inside ice machine
22-20-5
Basic - Ceiling tile missing. Ceiling tile missing over kitchen back door. Ceiling tile missing over walk in freezer
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has gaskets in disrepair and cooler thermostat at 48F. Recommended operator not to use and all tcs foods moved to walk in Cooler.
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under kitchen exit door
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler next to expo window
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling with buildup grease next to fryers
36-27-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Reach in cooler for grab and go Cheesecake in front container with no labels
02D-03-4
33
Oct 11, 2023
Complaint Full
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey garlic sauce kept on cook line for less than 4 hrs with temperature of 55F.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tenders kept on fryers for less than 4 hrs with temperature of 112F. Operator placed under heating lamp, reached temperature of 137F. **Corrective Action Taken**
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over over expo line.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food storage container/container lid cracked or broken.Broken container used to dredge chicken in flour.
14-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Light shield damaged/in disrepair , missing light shield over cook line.
38-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
Basic - Standing water in bottom of reach-in-cooler next to expo line.
29-49-6
35
May 9, 2023
Routine - Food
4 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Oct 27, 2022
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-2
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lettuce kept on reach in cooler overnight with temperature of 46F, sliced cheese 53F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Lettuce kept on reach in cooler overnight with temperature of 46F, sliced cheese kept in reach in cooler overnight with temperature of 53, egg wash kept on cook line for less than 4 hrs with temperature of 66F. For the egg wash cook placed ice bag inside. The lettuce and cheese were thrown away. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored.Chemicals stored over soda boxes and over single service items. **Warning**
41-10-4
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. **Repeat Violation** **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Slight mold like substance inside ice machine and ice shut out on self service machine. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Light shield on walk in cooler and freezer. **Warning**
38-07-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient cooling thermometer on reach in cooler close to expo line. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan inside walk in cooler dirty . Hood filters have grease build up. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls on mop sink have debris. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet. Leak from pipe under three bay sink. **Warning**
29-11-4
32
Sep 6, 2022
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-09-06: **Admin Complaint**
50-17-2
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Liquid eggs use for egg wash kept at breading station for 2 hrs with temperature of 75F. **Warning** - From follow-up inspection 2022-09-06: 69F **Admin Complaint**
03A-02-5
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 2022-09-06: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Missing ceiling tiles in hall way by bathroom, over walk in cooler. Ceiling tile missing in dinning room. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over single service items. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at reach in freezer and chest freezer. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair.Missing light shield over to go containers in cook line. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak under three bay sink. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
29-11-4
41
Frequently Asked Questions
When was Tenders last inspected?
The most recent health inspection at Tenders on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Tenders?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Tenders.
How does Tenders compare to other restaurants in Orlando?
Tenders most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Tenders' inspection record improved over time?
Yes. Recent inspections at Tenders have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tenders means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tenders inspected?
Based on the inspection history on file, Tenders is inspected around three times per year on average.
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