The Whiskey
Last inspected: Feb 9, 2026
50
Score
Across the available record, The Whiskey has 10 inspections on file, the first dated 2022. On Feb 9, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up nine times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
0
Critical latest
2
Major latest
10
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line
22-02-4
Intermediate - Spray bottle containing yellow toxic substance not labeled. In dish machine area
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout entire kitchen and cooks line **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of flour bin , next to prep table in kitchen area
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In clean equipment shelve near dish machine
24-08-4
Basic - Floor area(s) covered with standing water. Near dish machine in back kitchen area
36-22-4
Basic - Food stored on floor. Buckets of au jus in walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer on cooks line **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers Shelves or speed rack Exterior of reach in coolers Shelves of clean equipment next to dish machine
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soil throughout cooks line
36-27-5
50
Aug 1, 2025
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./partial cooked chicken wings./form emailed to chef.
03C-90-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen AC vent.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen/removed immediately/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees handbag and jacket hanging on soda boxes rack/ **Corrected On-Site**
40-06-5
Basic - Food stored on floor./buckets of ranch dressing in walk in cooler/ **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer./front cook line.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink near mop sink,
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./flour container, sugar and tempura buckets not labeled/ **Corrected On-Site**
02D-01-5
61
Feb 3, 2025
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled Cutting boards on ccokline soiled **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke and they,added asterisk on menu during inspection **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled across from cookline
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair over mop sink
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
36-34-5
Basic - Employee eating in a food preparation or other restricted area three employees drinking at prep station by frontline entrance.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.backpack, jacket stored on container of flour
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses throughout bar.
24-08-4
Basic - Hole in or other damage to wall next to mop sink **Repeat Violation**
36-24-5
Basic - Old labels stuck to food containers after cleaning on dish storage shelves by walk-in cooler.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout cookline. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind reach in freezer chest on cookline.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled
02D-01-5
45
Jul 26, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Feb 16, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura batter 52 in ice bath between grill and flat top on cooks line. Less than four hours Added fresh ice to ice bath and stirred for temperature recovery 20 minutes later 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground meat behind raw salmon in under counter Drawers on the grill **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing clear toxic substance not labeled by double door freezer outside of walk in cooler **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. On cooks line has bus tub in it **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room **Repeat Violation**
36-34-5
Basic - Holes in wall behind three compartment sink.
36-24-5
Basic - Ice scoop handle in contact with ice. Soda machine next to ice machine **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar muddler and spoons at the bar **Corrected On-Site**
10-07-4
50
Jul 13, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board Dish racks for machine have black mold like build up Interior of three compartment sink has build up **Repeat Violation** - From follow-up inspection 2023-07-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at service station in kitchen - From follow-up inspection 2023-07-13: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Extremely soiled tiles above mop sink. Dust build up over dish manchine **Repeat Violation** - From follow-up inspection 2023-07-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Plastic lids for pans - From follow-up inspection 2023-07-13: **Time Extended**
14-38-4
78
Jul 12, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. house made marinara 45F yesterday. . **Warning**
03D-02-5
High Priority - Food stored near soiled equipment. Machine washed mop head stored on same shelf as dry pasta. **Corrected On-Site**
08B-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made marinara 45F Per operator, item was made previous day and placed in walk in cooler. spring mix 52F diced tomatoes 52F Blue cheese crumbles 50F , in reach in cooler from previous day per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator. Items in reach in cooler from previous day. spring mix 52F diced tomatoes 52F Blue cheese crumbles 50F Operator discarded items. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream carton no marking, per operator opened previous day. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food was covered while cooling and created an excess of condensation on lid. Operator prepared item on previous day. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board Dish racks for machine have black mold like build up Interior of three compartment sink has build up **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at service station in kitchen
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Extremely soiled tiles above mop sink. Dust build up over dish manchine **Repeat Violation**
36-34-5
Basic - Food storage container/container lid cracked or broken. Plastic lids for pans
14-38-4
Basic - Ice scoop handle in contact with ice. Front service well of bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. From oven door **Corrected On-Site**
10-20-4
32
Feb 8, 2023
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, in unit less than three hours, returned to walk in cooler for temperature recovery. House made blue cheese dressing 47F **Corrective Action Taken** **Warning** Priority: High Priority - From follow-up inspection 2023-02-08: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns at bar. **Warning** Priority: Intermediate - From follow-up inspection 2023-02-08: **Time Extended**
22-02-4
Basic - - From initial inspection : 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover. Soda gun holsters have build up in bottom. **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
23-03-4
Basic - - From initial inspection : 36-11-4 Observed: Floors not maintained smooth and durable.multiple locations under bar top **Warning**Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
36-11-4
Basic - - From initial inspection : 36-17-5 Observed: Floor tiles missing and/or in disrepair. Tiles in front of soda machine next to ice machine cracked and missing. Allowing for standing water. Floor tiles missing in multiple locations in bar. **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
36-17-5
Basic - - From initial inspection : 36-22-4 Observed: Floor area(s) covered with standing water. Standing water in broken tile in front of soda machine. On cook line behind taps. **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
36-22-4
Basic - - From initial inspection : 36-24-5 Observed: Hole in or other damage to wall. Wall tiles below hand wash sink broken and missing. **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
36-24-5
Basic - - From initial inspection : 36-73-4 Observed: Floor soiled/has accumulation of debris. Floor in mop sink and around mop sink soiled. Floor under ice machine. Floor under soda machine at service station. **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
36-73-4
Basic - - From initial inspection : 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled over prep table, ceiling over hot water heat has black like mold build up. Tiles over cook line. **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
36-34-5
Basic - - From initial inspection : 14-09-4 Observed: Cutting board has cut marks and is no longer cleanable. White cutting boards on cookline. Green cutting board hanging in dish **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
14-09-4
Basic - - From initial inspection : 14-69-4 Observed: Ice buildup in reach-in freezer. 2 white reach in freezer on cook line. **Warning** Priority: Basic - From follow-up inspection 2023-02-08: **Time Extended**
14-69-4
50
Feb 7, 2023
Complaint Full
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - 01D-01-5 Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered as add on and “The Salmon” **Warning** Priority: High Priority
01D-01-5
High Priority - 02C-01-5 Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 3-32oz containers of pimento cheese spread marked for 9 days. Operator discarded item. **Corrective Action Taken** **Warning** Priority: High Priority
02C-01-5
High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, in unit less than three hours, returned to walk in cooler for temperature recovery. House made blue cheese dressing 47F **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
Intermediate - 41-17-4 Observed: Spray bottle containing toxic substance not labeled. Sprat bottle hanging in dry storage, clear liquid. Operator states it’s sanitizer. **Corrected On-Site** **Repeat Violation** **Warning** Priority: Intermediate
41-17-4
Intermediate - 02B-02-5 Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning** Priority: Intermediate
02B-02-5
Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns at bar. **Warning** Priority: Intermediate
22-02-4
Basic - 14-09-4 Observed: Cutting board has cut marks and is no longer cleanable. White cutting boards on cookline. Green cutting board hanging in dish **Warning** Priority: Basic
14-09-4
Basic - 14-69-4 Observed: Ice buildup in reach-in freezer. 2 white reach in freezer on cook line. **Warning** Priority: Basic
14-69-4
Basic - 21-04-4 Observed: In-use wet wiping cloth/towel used under cutting board. Under board at make table. **Corrected On-Site** **Warning** Priority: Basic
21-04-4
Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover. Soda gun holsters have build up in bottom. **Warning** Priority: Basic
23-03-4
Basic - 36-11-4 Observed: Floors not maintained smooth and durable.multiple locations under bar top **Warning**Priority: Basic
36-11-4
Basic - 36-17-5 Observed: Floor tiles missing and/or in disrepair. Tiles in front of soda machine next to ice machine cracked and missing. Allowing for standing water. Floor tiles missing in multiple locations in bar. **Warning** Priority: Basic
36-17-5
Basic - 36-22-4 Observed: Floor area(s) covered with standing water. Standing water in broken tile in front of soda machine. On cook line behind taps. **Warning** Priority: Basic
36-22-4
Basic - 36-24-5 Observed: Hole in or other damage to wall. Wall tiles below hand wash sink broken and missing. **Warning** Priority: Basic
36-24-5
Basic - 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled over prep table, ceiling over hot water heat has black like mold build up. Tiles over cook line. **Repeat Violation** **Warning** Priority: Basic
36-34-5
Basic - 36-73-4 Observed: Floor soiled/has accumulation of debris. Floor in mop sink and around mop sink soiled. Floor under ice machine. Floor under soda machine at service station. **Repeat Violation** **Warning** Priority: Basic
36-73-4
29
Dec 6, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator stated items in cooler less than 3 hours, removed and return to walk in for temperature recovery. checked at 2:30 diced tomato 47F Blue cheese crumbles 46F Pimento cheese 45F House Roasted garlic 45F Checked at 3:00 no change in temperature. Advised operator on options to rapid chill. checked at 3pm- House made ranch 45F Diced tomato 45F **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid, identified as sanitizer by manager . Hanging near prep table. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above dish and prep area.
36-34-5
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. Salmon
06-09-1
Basic - Floor soiled/has accumulation of debris. Floor in bar behind reach in cooler for glassware.
36-73-4
Basic - Food stored on floor. Plastic white buckets on floor in walk in cooler.
08B-38-4
Basic - Light shield damaged/in disrepair. Light over prep table.
38-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind mop sink where chemical hook up mounted.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
55
Frequently Asked Questions
When was The Whiskey last inspected?
The most recent health inspection at The Whiskey on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Whiskey?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited nine times, more than any other issue at The Whiskey.
How does The Whiskey compare to other restaurants in Orlando?
The Whiskey most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has The Whiskey's inspection record improved over time?
No. Recent inspections at The Whiskey have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at The Whiskey 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 Whiskey inspected?
Based on the inspection history on file, The Whiskey is inspected around three times per year on average.
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