The Drake Kitchen & Bar
Last inspected: Jan 27, 2026
45
Score
The health department has logged eight inspections at The Drake Kitchen & Bar, the earliest from 2024. Inspectors last stopped by on Jan 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
The city-wide average sits at 79, which The Drake Kitchen & Bar's 45 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at bar. Reading 00ppm after several tests after priming . **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic infused oil made in house. Sitting at room temperature in kitchen on speed rack overnight per operator. Operator discarded. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Garlic infused oil made in house. Sitting at room temperature in kitchen on speed rack overnight per operator. Operator discarded **Corrected On-Site**
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. -Walnuts and greens container lined with paper towels. Operator removed **Corrected On-Site**
14-86-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several sauces in reach in cooler thawed within the last 3 days per operator not properly dated
02C-04-5
Basic - Standing water in bottom of reach-in-cooler. -Standing water at bar cooler
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables over cooked goatcheese croquettes in cooler. Operator removed **Corrected On-Site**
08B-17-4
45
Oct 24, 2025
Complaint Partial
No violations found.
100
Jul 30, 2025
Routine - Food
1 major violation.
View 1 violation
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. - From follow-up inspection 2025-07-29: **Time Extended** - From follow-up inspection 2025-07-30: **Time Extended**
53B-13-5
90
Jul 29, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper **Warning** - From follow-up inspection 2025-07-29: Establishment gave incorrect information at routine inspection. They are not serving corvina and snapper for ceviche as indicated on old menu which was observed at time of routine inspection. They are instead serving Grouper and salmon . Establishment has stopped serviving ceviche until proof of parasite destruction is provided and approved. Operator is having trouble getting proof of parasite destruction from distributor **Time Extended**
01D-01-5
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. - From follow-up inspection 2025-07-29: **Time Extended**
53B-13-5
78
Jul 28, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items (corrected on site) -In Display case less than 4hrs per operator. ; provolone, cheese (54-56F - Cold Holding).. Operator immediately removed to other cooler for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items **Corrected On-Site** **Warning**
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper **Warning**
01D-01-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils of water at 91F. Operator discarded **Corrected On-Site**
10-05-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in display case reading 39 when ambient temperature was 46F
05-05-4
Intermediate - Identity of food or food product misrepresented. Establishment is offering Gulf Coast shrimp. Checked distribution website and the shrimp is coming from various places other than the Gulf of America **Admin Complaint**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corvina and snapper used for ceviche is served undercooked. Cold smoke salmon is served undercooked **Warning**
02B-01-5
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 - 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 - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket on line was less than 150. Operator immediately discarded and refilled. Tested again at quat 300ppm **Corrected On-Site**
21-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over french toast mix. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Food stored in a location that is exposed to splash/dust. -Containers of spices and plates under soap and paper towel dispenser. Operator immediately removed **Corrected On-Site**
08B-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed **Corrected On-Site**
13-07-4
27
Jan 21, 2025
Routine - Food
1 critical violation. 4 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. Dish machine at bar. Operator primed and refilled sanitizer. Tested at 00ppm . Tested again at 50ppm chlorine . **Corrected On-Site** **Repeat Violation**
22-41-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, bag, keys on chest freezer by pizza station . Phones in containers on stack of plates and counter. Operator immediately removed all **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. **Corrected On-Site**
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils of water in 83F. Advised operator to add to time plan, keep in 135F water or keep dry and wash every 4hrs.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed **Corrected On-Site**
10-20-4
70
Jul 24, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
35
Jan 16, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
90
Frequently Asked Questions
When was The Drake Kitchen & Bar last inspected?
The most recent health inspection at The Drake Kitchen & Bar on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at The Drake Kitchen & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The Drake Kitchen & Bar.
How does The Drake Kitchen & Bar compare to other restaurants in Orlando?
The Drake Kitchen & Bar most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has The Drake Kitchen & Bar's inspection record improved over time?
Yes. Recent inspections at The Drake Kitchen & Bar have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at The Drake Kitchen & Bar 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 Drake Kitchen & Bar inspected?
Based on the inspection history on file, The Drake Kitchen & Bar is inspected around four times per year on average.
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