The Osprey Tavern
Last inspected: Feb 24, 2026
52
Score
The health department has logged 13 inspections at The Osprey Tavern, the earliest from 2022. The Osprey Tavern was last inspected on Feb 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “fish not held frozen before” has been the most frequent reason, cited two times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over opened bread on stand up freezer **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both hand sinks removed at cook line. Last approved plans are on 3/2015. Showing 2 hand sinks at cook line **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : 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. ROPing the following products raw- Chicken, Beef and pork and freezing items **Warning** - From follow-up inspection 2026-02-24: Facility submitted haccp is in process to be reviewed .**Time Extended** **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Cloth linen used to store raw fish on trays in walk in cooler Disposable cleaning cloth used to line numerous food items for storage in walk in cooler and other coolers **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean equipment **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing for hand sink at dessert area **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Hot appetizer cooler has rusted shelves **Warning** - From follow-up inspection 2026-02-24: **Time Extended**
14-33-4
52
Jan 26, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. - bar glasswasher 0ppm after running multiple cycles. Operator called for service during inspection. **Warning** - From follow-up inspection 2026-01-26: 0ppm after running 3 cycles. Time extended 7 days. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review. - From follow-up inspection 2026-01-26: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : 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. -for ROP of raw proteins, chili. - From follow-up inspection 2026-01-26: No HACCP application received. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer. - From follow-up inspection 2026-01-26: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler. - From follow-up inspection 2026-01-26: **Time Extended**
14-33-4
64
Jan 14, 2026
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. - bar glasswasher 0ppm after running multiple cycles. Operator called for service during inspection. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container with raw shell eggs on shelf above cooked bacon. Product moved. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review.
31A-04-4
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. -for ROP of raw proteins, chili.
03G-50-1
Basic - Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.
21-05-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler.
14-33-4
55
Dec 16, 2025
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer Brie cheese ROP on 11/18 and held in walk in cooler Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen. **Warning**
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over opened bread on stand up freezer **Warning**
08A-02-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer **Warning**
03G-04-5
High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Brie cheese ROP on 11/18 and held in walk in cooler **Warning**
03G-31-5
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. Cook prepping herbs for later use with bare hands **Warning**
09-01-4
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen. **Warning**
03G-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both hand sinks removed at cook line. Last approved plans are on 3/2015. Showing 2 hand sinks at cook line **Warning**
31A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch Caesar salad dressing made with raw shelled eggs For in house menus and on line menus **Warning**
02B-01-5
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. ROPing the following products raw- Chicken, Beef and pork and freezing items **Warning**
03G-50-1
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing for hand sink at dessert area **Warning**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Hot appetizer cooler has rusted shelves **Warning**
14-33-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean equipment **Warning**
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Cloth used as a food-contact surface. Cloth linen used to store raw fish on trays in walk in cooler Disposable cleaning cloth used to line numerous food items for storage in walk in cooler and other coolers **Warning**
21-05-5
20
Mar 11, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior small ice machine chute soiled - From follow-up inspection 2025-03-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles where utilities go into ceiling gap /hole - From follow-up inspection 2025-03-11: **Time Extended**
36-32-5
90
Mar 3, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 23, 2024
Routine - Food
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. Dish machine has temperature gauge, establishment has no test strips or high temp thermometer
16-62-1
90
Apr 23, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has vacuum breaker but on wrong side of splitter
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels front bar hand wash
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign back cook line
31B-04-4
Basic - Equipment in poor repair. Front dish machine per operator not I service in need of repair
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packaging fish. And is not keeping it frozen entire time while in vacuum packaging. Operator discarded fish Salmon 2lb Blue fish 5oz Cod 5oz **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
03G-04-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill. Water 89F . Utensils in standing water at bar. Operator turned on dipper well faucet (corrected on site) **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Magnesalt container **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1 mussel with broken shell. Operator immediately discarded **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
01B-10-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in front kit area **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Oil on floor under fryer **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
36-73-4
61
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
55
Dec 13, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
01C-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting boards on cooks line
14-09-4
70
Nov 15, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb. - At mop sink. **Repeat Violation**
29-34-4
High Priority - Non-food grade paper/paper towel used as liner for food container. - Throughout for herbs and raw animal foods. **Repeat Violation**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. - Plastic ware wash rack on sink at end corner next to dish machine. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Sink next to kitchen entrance near ware washing station clocked at 76F. **Repeat Violation**
27-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - At ware washing station spoon and fork in basket.
24-18-4
Basic - Water leaking from faucet. - Hot water leaking from faucet at front cook line next to oven.
29-11-4
55
Oct 27, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
35
Frequently Asked Questions
When was The Osprey Tavern last inspected?
The most recent health inspection at The Osprey Tavern on file is from Feb 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Osprey Tavern?
Across the inspection record, “fish not held frozen before” has been cited two times, more than any other issue at The Osprey Tavern.
How does The Osprey Tavern compare to other restaurants in Orlando?
The Osprey Tavern most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has The Osprey Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at The Osprey Tavern have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Osprey Tavern 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 Osprey Tavern inspected?
Based on the inspection history on file, The Osprey Tavern is inspected around four times per year on average.
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