The Moderne
Last inspected: Apr 15, 2026
50
Score
Across the available record, The Moderne has eight inspections on file, the first dated 2022. Inspectors last stopped by on Apr 15, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Looking across the full record, “operating with an expired division of hotels” is the recurring theme, flagged two times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and sanitizer bottles, next to hand wash sink. Operator placed label **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside Sushi vinegar and flour bag. Operator Removed container **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked at dish area
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board at prep station. Operator removed **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing duck in standing water. Operator placed under cold running water**Corrected On-Site** **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Peanuts, flour, sugar. Operator placed label **Corrected On-Site**
02D-01-5
50
Oct 15, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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. Bar dish machine 0 ppm, operator placed a maintenance service ticket, disconnected machine and switched to 3 compartment sink. **Corrective Action Taken**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 snapper thawed in ROP bag in walk in cooler
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken on cook line 58F less than two hours per operator. Operator moved to freezer for temperature recovery.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck in each in cooler on cooks line prepared onsite held over 24 hrs per operator.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. 4 carbon dioxide tanks back of the house hallway. Operator chained tanks. **Corrected On-Site** **Repeat Violation**
51-11-4
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. 4 snapper commercially processed thawed in walk-in cooler. Operator discarded. **Corrective Action Taken**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice stored in standing water on prep table by rice cooker. Operator removed water, cleaned and sanitized utensils. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used on top of cutting board at prep sushi station. Operator placed cloth in sanitizer solution. **Corrected On-Site**
21-04-4
43
Feb 6, 2025
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Nov 13, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
64
May 30, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in standing water. Advised operator to keep utensils in water of 135+ or in an empty container
10-05-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Micro greensand lemons touching paper towels **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork belly and raw beef in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar blocked by yari and strainer **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In rice container **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink over prep station while preparing fish Employee drink on table with rice cookers **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. In ice bin at bar **Corrected On-Site**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. Packets of fish eggs thawing at room temperature. Operator immediately moved to cooler **Corrected On-Site**
06-01-5
45
Dec 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
50
Apr 5, 2023
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 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. - Tested at approximately 0 ppm. Advised to set up manual.
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. - Walk-in cooler: raw shrimp stored above tuna and salmon. Advised operator.
08A-16-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef stored above precooked chorizo and raw shell eggs stored above cooked spaghetti in walk in cooler. Advised operator proper order.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Herbed butter on counter in front of grill less than 1 hr. Operator stated butter lasts less than 2 hours and over 300 meals are served per night. Time plan provided. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Operator stated items on cook line lasts less than 3 hrs. At room temperature less than 2 hrs: fried chicken (54F - on counter); ribs (72F - over grill); pastas (47-54F - on rack on cook line). - Sushi rice 72F less than 2 hrs. Time plan provided. Advised tot rack time. **Corrective Action Taken**
03B-01-6
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
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
29
Dec 8, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
90
Frequently Asked Questions
When was The Moderne last inspected?
The most recent health inspection at The Moderne on file is from Apr 15, 2026. The public record contains eight inspections in total.
What is the most common violation at The Moderne?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at The Moderne.
How does The Moderne compare to other restaurants in Orlando?
The Moderne most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has The Moderne's inspection record improved over time?
Results have been roughly steady. Inspections at The Moderne have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Moderne 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 Moderne inspected?
Based on the inspection history on file, The Moderne is inspected around two times per year on average.
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