The Aardvark
Last inspected: Sep 11, 2024
41
Score
Public records show five inspections at The Aardvark stretching back to 2022. The latest inspection on file is from Sep 11, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
By comparison, the average Orlando facility scores 79, putting The Aardvark on the weaker side. This restaurant has more on its record than most do.
5
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Sep 11, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pimento cheese made 8/1 Honey Butter made 7/23 Pasta made 8/28 Chimichurrie made 8/4 Garlic Butter made 6/9 Blue cheese made 8/28 Remmy garlic sauce made 8/26 Fresh garlic aioli made 8/27 Buffalo sauce made with butter made on 8/31 Chipi key lime with fresh garlic and oil made 8/29 Cole slaw made 8/30 Grit butter made 8/1 Marinara sauce made 8/1 Items were never frozen at any time per cook **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pimento cheese made 8/1 Honey Butter made 7/23 Pasta made 8/28 Chimichurrie made 8/4 Garlic Butter made 6/9 Blue cheese made 8/28 Remmy garlic sauce made 8/26 Fresh garlic aioli made 8/27 Buffalo sauce made with butter made on 8/31 Chipi key lime with fresh garlic and oil made 8/29 Cole slaw made 8/30 Grit butter made 8/1 Marinara sauce made 8/1 Items were never frozen at any time per cook **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper fish over ready to eat sauces and cut Brussels sprouts in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
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. Dish machine 0ppm chlorine. Sanitizing bottle is empty and facility doesn't have back up bottle. Sanitizer at 3 compartment sink is 200ppm Quat, dish machine at bar 160f **Warning**
22-41-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line Hand sink at bar area Hand sink by ice machine All hand sinks hot water turned off due to plumbing issues per owner. Per owner landlord is responsible for fixing and landlord with not fix **Repeat Violation** **Admin Complaint**
27-16-4
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. Grouper in cooler at cook line , thawed at 39f, still in sealed package **Warning**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Hot water side of faucet at hand sink at bar is leaking **Repeat Violation** **Warning**
29-11-4
41
Apr 22, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in cooler at cook line by walk in cooler
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner cut line with bare hands, not wearing gloves
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Items and date made Risotto 4/10 Pimento cheese 3/15 Fish dip 4/1 Caesar salad dressing 3/28 Cole slaw 4/6 and 4/14 Spaghetti pasta 4/12 Sausage links 4/2 Black beans 4/5 Rely sauce 4/4 Smoked chicken 4/2 **Repeat Violation**
01B-13-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. At warehouse wash in kitchen
41-21-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items and date made Risotto 4/10 Pimento cheese 3/15 Fish dip 4/1 Caesar salad dressing 3/28 Cole slaw 4/6 and 4/14 Spaghetti pasta 4/12 Sausage links 4/2 Black beans 4/5 Rely sauce 4/4 Smoked chicken 4/2 **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sink hot water turned off. Per owner OUC bill is to high and facility turns all of hot water off under sinks at night. Owner turned hot water back on **Corrected On-Site**
27-16-5
Basic - Water leaking from pipe and/or faucet/handle. Hot water side of faucet at hand sink at bar is leaking
29-11-4
Basic - In-use tongs stored on equipment door handle between uses. Oven doors **Corrected On-Site**
10-20-4
43
Nov 27, 2023
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Grit butter 10/14 Waffle batter 11/12 Cooked ricotta 11/18 Cooked pasta 11/10 Chimi 11/16 Pimento cheese mix made on site 11/12 All products made and dates over 7 days **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued due to adulteration of food product. Grit butter 10/14 Waffle batter 11/12 Cooked ricotta 11/18 Cooked pasta 11/10 Chimi 11/16 Pimento cheese mix made on site 11/12 All products made and dates over 7 days **Repeat Violation**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic and oil 57f, left on counter once product is made. Product over 4 hours on counter
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish over cut carrots in fish reach in cooler
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For fresh garlic and oil on counter
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at 3 bay sink not labeled
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back area by ice machine, hot water faucet unable to turn on **Repeat Violation**
27-16-4
Basic - Equipment in poor repair. Gaskets torn on fish reach in cooler at cook line
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards at cook line
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Hot water handled at hand sink by ice machine is stripped and unable to turn on
29-09-4
32
Mar 27, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cole slaw made on 3/19 and grits butter made on 3/19 over 7 days
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at ambient air 71f and par cooked bacon at 65f, per owner out from walk in cooler at cook line for 2 hours Corrective action to place items back in walk in cooler
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cole slaw made on 3/19 and grits butter made on 3/19 over 7 days
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish, shrimp, crawfish tuna between 47-51f. Ambient air of reach in cooler at 52f. Per owner products only in cooler for 2 hours from walk in cooler. Corrective action to place back into walk in cooler
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Storage of chemical bottle and knife in basin of hand sink at cook line
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, poached eggs and fried eggs. Owner updating menu during inspection
02B-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. Provided form
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink by ice machine not able to be turned on due to handle missing at faucet
27-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling over cook line
36-34-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves **Repeat Violation**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up on shelves in walk in cooler
23-03-4
29
Nov 17, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker for hose connected to dishmachine in kitchen
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poke tuna over cooked pasta in reach in cooler by walk in cooler in kitchen
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked ziplock bagged food in stand up freezer in ice machine area **Repeat Violation**
08A-02-6
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. Dish machine in kitchen 0ppm chlorine **Repeat Violation**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Che mail spray bottle in ice machine room area
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink in ice machine area Hot water turned off at hand sink at bar area due to leaking faucet
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in stand up freezer by ice machine has debris build up
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink at bar when water turned on
29-11-4
35
Frequently Asked Questions
When was The Aardvark last inspected?
The most recent health inspection at The Aardvark on file is from Sep 11, 2024. The public record contains five inspections in total.
What is the most common violation at The Aardvark?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at The Aardvark.
How does The Aardvark compare to other restaurants in Orlando?
The Aardvark most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has The Aardvark's inspection record improved over time?
Results have been roughly steady. Inspections at The Aardvark have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Aardvark 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 The Aardvark inspected?
Based on the inspection history on file, The Aardvark is inspected around three times per year on average.
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