The Landings at Gentry Park
Last inspected: Jan 20, 2026
45
Score
Across the available record, The Landings at Gentry Park has nine inspections on file, the first dated 2023. The most recent visit was on Jan 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which The Landings at Gentry Park's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 49F Ham 51F both kept in reach in cooler cold holding located across from pizza ovens for 3 hrs . Operator moved to walk in cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Green bucket stored inside hand sink located at dish area. Removed Corrected On-Site** **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quat sanitizer
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and water stains on ceiling tiles located on dish area .
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a watch
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting Plastic containers in dryer rack , employee placed to re wash. Corrected On-Site** **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Removed Corrected On-Site** **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
45
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-09-23: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature device to record temperatures on dish machine - From follow-up inspection 2025-09-23: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in servers station - From follow-up inspection 2025-09-23: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on make table - From follow-up inspection 2025-09-23: **Time Extended**
14-09-4
70
Sep 22, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Fruit salad and lettuce , tomato, kept on time with no time marked. Operator discarded at 1:00
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 73F, butter 74F , macaroni salad 45F, coleslaw 45F, cooked onions 79F, diced ham 72F, sliced turkey 53F, roast beef 58F, sliced beef 46F , lettuce 70F all kept on cook line for 2 hrs 45 minutes . Operator placed ice under it. Rechecked temperatures between 48F and 58F **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg salad with date marling of 9-14-2025 Tuna salad with date marking of 9-12-2025 operator discardedcCorrected On-Site**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 9-12-2025 Egg salad 9-14-2025
02C-01-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips for quat sanitizer
16-33-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature device to record temperatures on dish machine
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for lettuce tomato sets and diced fruit . Provided operator with time control
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice chute on soda machine located on servers station.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in servers station
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on make table
14-09-4
30
Apr 28, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in walk in cooler 50F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept on walk in cooler overnight with temperature of 50F . Sliced ham and roast beef kept on make table in cook line for less than 4 hrs with temperature of 53F to 63F. Placed in cooler . **Corrective Action Taken**
03A-02-5
Basic - Food not stored at least 6 inches off of the floor. Packs of water bottles stored on dry storage floor.
08B-47-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing broccoli salad while wearing a watch . **Corrected On-Site**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board in cook line.
21-04-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a open cup in cook line **Corrected On-Site**
12B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in cook line .
14-09-4
55
Dec 12, 2024
Complaint Partial
No violations found.
100
Oct 7, 2024
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grits dated 8/7 beets dated 9/03 per operator she put wrong date on items. They were corrected with dates of 10/7 and 10/3 **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at dish machine blocked by cart **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sink at wait station **Corrected On-Site**
31B-03-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at front counter . Operator immediately removed **Corrected On-Site**
08B-15-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container **Corrected On-Site**
10-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. On prep persons
13-04-4
Basic - Dead roaches on premises. 1 dead roach under dishwasher. Operator immediately discarded **Corrected On-Site**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
55
May 20, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 15 units of 1 oz individual butter left over night in cook line with temperature of 73F
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 15 units of 1 oz individual butter left over night in cook line with temperature of 73F. Operator discarded **Corrected On-Site**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Drain cover(s) missing. In mop sink **Corrected On-Site**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink in reach in cooler next to cook line **Corrected On-Site**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler next to cook line
05-09-4
52
Aug 28, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
50
Feb 10, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Landings at Gentry Park last inspected?
The most recent health inspection at The Landings at Gentry Park on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at The Landings at Gentry Park?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at The Landings at Gentry Park.
How does The Landings at Gentry Park compare to other restaurants in Orlando?
The Landings at Gentry Park most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has The Landings at Gentry Park's inspection record improved over time?
No. Recent inspections at The Landings at Gentry Park have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at The Landings at Gentry Park 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 Landings at Gentry Park inspected?
Based on the inspection history on file, The Landings at Gentry Park is inspected around three times per year on average.
Nearby Restaurants