Tibby's New Orleans Kitchen
Last inspected: Apr 17, 2026
43
Score
The health department has logged nine inspections at Tibby's New Orleans Kitchen, the earliest from 2022. The latest inspection on file is from Apr 17, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly two violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to other Altamonte Springs restaurants (averaging 76), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (43-46F - Cold Holding) in drawer cooler 1hr per operator. Operator moved to freezer for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips
16-37-1
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 Dishwasher (Temperature 142). Operator re set machine. Tested at 160F **Corrected On-Site**
22-56-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Open container of unwashed tomatoes over cooked sausage in walk in cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters out of place and damaged
14-42-4
Basic - Ice scoop handle in contact with ice. In bar i e well. Operator removed **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in ice scoop holder at ice machine. Operator immediately cleaned and sanitized **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tomgs in water of 118F. Operator put on stove to reheat to 165F for temperature recovery. Rececked at 165F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher. Operator cleaned **Corrected On-Site**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature . Operator removed to cooler **Corrected On-Site**
06-01-5
43
Oct 7, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
82
Mar 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -jambalaya (45F - Cooling); etouffe (47F - Cold Holding); pasta (50F - Cold Holding); file (46F - Cold Holding) in sauté cooler less than 4 hours. Cooler recently cleaned. Recheck etouffe 44, file 43. -pork chop (48F - Cold Holding) in fryer cooler less than 4 hours. Product in drawer not properly closing, product iced for temperature recovery. Operator will monitor. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 expired. Class scheduled next month.
53B-14-5
78
Sep 25, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - Food storage container/container lid cracked or broken. -cracked Camaro lid on Voodoo breading
14-38-4
Basic - Accumulation of black substance in the interior of the ice machine/bin. -slight debris on white mechanism in ice machine.
22-20-5
90
Apr 3, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
82
Oct 3, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag missing required information. -lid of raw shucked oysters show number 3202 02 next to Sell By Date. Shucked Date line left blank. Operator will contact purveyor for information. **Warning** - From follow-up inspection 2023-10-03: Operator contacted purveyor, number on lid has code for shucked date. Operator will forward to Leslie.martin@myfloridalicense.com. **Time Extended**
01C-09-5
90
Jul 31, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clams/mussels/oysters tag missing required information. -lid of raw shucked oysters show number 3202 02 next to Sell By Date. Shucked Date line left blank. Operator will contact purveyor for information. **Warning**
01C-09-5
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. -facility using cook-chill vacuum sealing on chicken gumbo and multiple other products. Per manager, facility will change process to using pans for cooling and storage. **Warning**
03G-50-1
82
Mar 8, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. -operators working on plan for cook chill of 4 products. Provided contact info for DHR.special processes.
03G-50-1
Basic - In-use ice scoop stored on soiled surface between uses. -bottom of blue ice scoop holder soiled. Operator washed, rinsed and sanitized. **Corrected On-Site**
10-12-5
86
Aug 23, 2022
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter sauce held at room temperature.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50 in salad hopper less than 1 hour, moved to walk in cooler for temperature recovery. Liver stuffed Pastry on bottom shelf of cook line reach in cooler. Fried pickles 46 in bottom of salads cooler moved to walk in cooler for temperature recovery. **Repeat Violation**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked eggs on top flat in walk in cooler. Manager discarded those and surrounding eggs as well.
01B-14-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw unpackaged beef over cooked sausage. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Needed on floor hose side of splitter.
29-34-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
05-05-4
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.Half and Half in bar reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris. Slicer soiled.
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs need identification as undercooked.
02B-04-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans storage area
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in back storage area and purse at bar by single service items. **Corrected On-Site**
40-06-5
Basic - Cloth used as a food-contact surface for drying parsley. Recommend using food grade coffee filters for this purpose.
21-05-5
27
Frequently Asked Questions
When was Tibby's New Orleans Kitchen last inspected?
The most recent health inspection at Tibby's New Orleans Kitchen on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Tibby's New Orleans Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tibby's New Orleans Kitchen.
How does Tibby's New Orleans Kitchen compare to other restaurants in Altamonte Springs?
Tibby's New Orleans Kitchen most recently scored 43 out of 100, which is lower than the Altamonte Springs average of 76.
Has Tibby's New Orleans Kitchen's inspection record improved over time?
No. Recent inspections at Tibby's New Orleans Kitchen have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Tibby's New Orleans Kitchen 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 Tibby's New Orleans Kitchen inspected?
Based on the inspection history on file, Tibby's New Orleans Kitchen is inspected around two times per year on average.
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