Thrive Cocktail Lounge and Eatery
Last inspected: Jan 9, 2026
50
Score
Thrive Cocktail Lounge and Eatery has been inspected 11 times since 2022. On Jan 9, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Clean glasses” accounts for the largest share of issues, appearing two times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheeses in prep cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Operator is making garlic in fused oil in house. Dated 12/27. Operator immediately discarded **Corrected On-Site**
01B-24-5
High Priority - Food placed in soiled container/equipment. Operator washed fruit and placed it in original packaging container
08B-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted **Corrected On-Site**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person **Corrected On-Site**
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop . Operator removed **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens on line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher
23-03-4
50
Jul 16, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine. Operator immediately inverted **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee Drink on expo station . And employee drinks on dry rice container. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ice machine. Operator immediately removed to clean. ( corrected on site) - fan cover in walk in cooler -Gaskets in cooler at bar right of dish machine -Gaskets in sushi cooler
23-03-4
Basic - Single-service articles improperly stored. Straws and toothpicks at bar . Operator immediately removed **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over tuna for sushi in sushi prep table. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket had soap inside . Stored under sink at sushi station. Operator immediately removed **Corrected On-Site**
21-38-4
70
Dec 6, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended**
14-42-4
95
Dec 3, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested heat machine multiple times max temperature was 152F **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
22-56-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom - From follow-up inspection 2024-12-03: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At sushi station - From follow-up inspection 2024-12-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2024-12-03: **Time Extended**
14-42-4
78
Nov 25, 2024
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Jul 15, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
47
Jan 26, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Dish machine at bar 00ppm **Warning**
22-41-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf above lids single service Togo items **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Short rib Thawing in standing water at room temperature. Operator immediately put under running water **Corrected On-Site**
06-01-5
74
Aug 11, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
May 9, 2023
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
86
Aug 2, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Thrive Cocktail Lounge and Eatery last inspected?
The most recent health inspection at Thrive Cocktail Lounge and Eatery on file is from Jan 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Thrive Cocktail Lounge and Eatery?
Across the inspection record, “clean glasses” has been cited two times, more than any other issue at Thrive Cocktail Lounge and Eatery.
How does Thrive Cocktail Lounge and Eatery compare to other restaurants in Orlando?
Thrive Cocktail Lounge and Eatery most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Thrive Cocktail Lounge and Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Thrive Cocktail Lounge and Eatery have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thrive Cocktail Lounge and Eatery 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 Thrive Cocktail Lounge and Eatery inspected?
Based on the inspection history on file, Thrive Cocktail Lounge and Eatery is inspected around three times per year on average.
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