The Pop up
Last inspected: Mar 17, 2026
47
Score
The health department has logged 13 inspections at The Pop up, the earliest from 2023. The newest entry in the record is dated Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly seven violations before.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up two times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
47
Nov 6, 2025
Complaint Full
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes . Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment at bar **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. By can opener **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
14-09-4
33
Oct 2, 2025
Complaint Full
1 critical violation. 7 major violations. 7 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes . Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment at bar **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. By can opener **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
33-31-5
30
Jul 31, 2025
Complaint Full
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
30
May 29, 2025
Food-Licensing Inspection
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in freezer door is unable to completely close . Operator has repairs scheduled. All food is frozen solid - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
23-03-4
78
May 1, 2025
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has removed the dishwasher in the kitchen. Operator still has a 3 bay sink for sanitation **Warning** - From follow-up inspection 2025-05-01: Operator has submitted plans and plan review is requesting corrections. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-01: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table - From follow-up inspection 2025-05-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in freezer door is unable to completely close . Operator has repairs scheduled. All food is frozen solid - From follow-up inspection 2025-05-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven - From follow-up inspection 2025-05-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer - From follow-up inspection 2025-05-01: **Time Extended**
23-03-4
70
Feb 21, 2025
Food-Licensing Inspection
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked trash can **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Matt in handsink at bar **Corrected On-Site**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has removed the dishwasher in the kitchen. Operator still has a 3 bay sink for sanitation **Warning**
51-16-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Used to scoop noodles. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On prep table
14-09-4
Basic - Equipment in poor repair. Walk in freezer door is unable to completely close . Operator has repairs scheduled. All food is frozen solid
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In beer cooler at bar. Operator immediately cleaned **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Label On seasoning container. Operator immediately labeled **Corrected On-Site**
02D-01-5
50
Jul 31, 2024
Complaint Partial
No violations found.
100
Jul 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
86
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 45-46F operator put in ice for temperature recovery . Operator cooled to 36F **Corrected On-Site**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wagu beef sliders automatically served undercooked not identified on menu. **Corrected On-Site**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On front prep table cooler
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Aug 21, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
May 17, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Mar 20, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings-46F;grouper-45F.Per operator items have been in reach in cooler for about 2 hours;operator iced down wings and grouper **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling by walk in cooler;hole in ceiling located y poke station Hole in wall located by poke station
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On cooks line grooved and stained
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage area
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in hot well temping at 108F water.Operator discarded and boiled hot water and set in hot well **Corrected On-Site**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution at cooks line 400ppm.Operator discarded and made new solution reading at 200ppm **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar and prep area **Corrected On-Site**
21-38-4
64
Frequently Asked Questions
When was The Pop up last inspected?
The most recent health inspection at The Pop up on file is from Mar 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Pop up?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at The Pop up.
How does The Pop up compare to other restaurants in Orlando?
The Pop up most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has The Pop up's inspection record improved over time?
No. Recent inspections at The Pop up have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at The Pop up 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 Pop up inspected?
Based on the inspection history on file, The Pop up is inspected around four times per year on average.
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