The Kitchen
Last inspected: Feb 3, 2026
58
Score
Across the available record, The Kitchen has 10 inspections on file, the first dated 2022. The most recent visit was on Feb 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Restaurants in Orlando average 79, so The Kitchen trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw commercially smoked salmon over portioned cooked lobster in meat walk in cooler - raw chicken sausage over ground beef in meat walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Two Live, small flying insects found at the bar
35A-02-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in dish room **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Microwave in pantry kitchen Chef discarded **Corrected On-Site**
14-11-5
Basic - Hole in or other damage to wall. By beverage station nearest to passerby kitchen Maintenance working on during inspection **Corrective Action Taken**
36-24-5
Basic - Old labels stuck to food containers after cleaning. Metal pans in clean dish area **Corrected On-Site**
16-46-4
Basic - Unwashed apples and avocados stored with ready-to-eat food on cook line **Corrected On-Site**
08B-17-4
58
Jul 28, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Star service triple door cooler milk (45F - Cold Holding); yogurt (49F - Cold Holding) Less than four hours per chef, Placed in blast chillier for temperature recovery
03A-02-5
Basic - Floors not maintained smooth and durable. Cooks line
36-11-4
Basic - Ice buildup in reach-in freezer behind pizza station
14-69-4
Basic - Clean bar strainer not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic quart containers next to hot box **Corrected On-Site**
24-08-4
70
May 13, 2025
Complaint Full
No violations found.
100
Mar 12, 2025
Complaint Full
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time plan food not discarded Pancake batter 1 gallon Diced ham 2 lbs Liquid eggs 1 quart Whole shell eggs 25 ea Shredded cheese 1/3 pan Sliced cheese 1/3 pan Omelette set up pan **Warning**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop,sale Placed in walk in cooler instead of discardiing **Warning**
03F-04-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. **Warning**
03G-50-1
Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards on front line **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
31B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on front line **Warning**
08B-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Warning**
03G-53-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin on server side station **Corrected On-Site** **Warning**
22-20-5
Basic - Clean strainers not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dish room **Warning**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glass on star service side **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pull out drawers on star service side **Warning**
23-03-4
Basic - Ice buildup in reach-in freezer on star service side. **Warning**
14-69-4
37
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F - Cold Holding) Front line Less than four hours per chef Placed on blast chiller for temperature recovery 43F 20 minutes later **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on front line
22-02-4
Basic - Ice buildup in ice reach-in freezer on front line
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Pastry kitchen next to clean glasses and suran wrap **Corrected On-Site**
21-44-1
Basic - Water leaking from end of main dish machine
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mood bucket wringer outside of cooks line **Corrected On-Site**
42-01-4
64
Jul 31, 2024
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
86
Jan 9, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Displayed food not properly protected from contamination. Oatmeal condiments on buffet line **Corrected On-Site**
08B-02-4
Intermediate - Several mussel tags not marked with last date served and removed from pan before last one served
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable Across from flat top on cooks line. **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. On cooks line
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment drawer gasket across from steam kettles in kitchen soiled **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Pan of flour on cooks line by the pantry line. **Corrected On-Site**
02D-01-5
64
Aug 17, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
82
Jan 18, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Aug 1, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced bar area next to expo on guest side. Cut melon mix 51 House made ranch 51 Less than four hours Chef is going to,put in time plan **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over cooked lobster in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils,in pastry kitchen **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Chef placed sign **Corrected On-Site**
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. By clean cutting boards in prep kitchen. **Corrected On-Site**
21-44-1
64
Frequently Asked Questions
When was The Kitchen last inspected?
The most recent health inspection at The Kitchen on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Kitchen.
How does The Kitchen compare to other restaurants in Orlando?
The Kitchen most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has The Kitchen's inspection record improved over time?
Yes. Recent inspections at The Kitchen have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Kitchen 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 The Kitchen inspected?
Based on the inspection history on file, The Kitchen is inspected around three times per year on average.
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