Whiskey Kitchen Mount Dora
Last inspected: Jan 12, 2026
30
Score
The health department has logged eight inspections at Whiskey Kitchen Mount Dora, the earliest from 2022. Whiskey Kitchen Mount Dora was last inspected on Jan 12, 2026. 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 14 violations per visit versus roughly 11 violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
That's lower than the typical Mount Dora restaurant, which scores around 69. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
2
Major latest
11
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer next to clean pizza trays. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Cut tomatoes (47F - Cold Holding) Raw burger patties (50F - Cold Holding) Raw beef (47F - Cold Holding); Corrective Action Taken** **Corrective Action Taken**
03A-02-5
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. 0 ppm. Bucket was empty. Operator replaced. Rechecked 50 ppm
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. **Repeat Violation**
22-02-4
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. One new employee under 60 days. Emailed food employee agreement to operator.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler door I'd broken.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor throughout back kitchen area. Floor in walk in drinks cooler. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Two tiles missing by dishwasher. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In upright white freezer. In white chest freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container. Operator removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in drinks cooler" **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water on floor in walk in cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink. Wall by dishwasher soiled.
36-27-5
30
Aug 1, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy (51F - Cooling); Beer Cheese (55F - Cooling)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Sausage gravy (51F - Cooling); Beer Cheese (55F - Cooling)
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed in tall buckets covered.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at cook line Can opener on prep table **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses next to bread at cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler Floor across from beer cooler **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. In the kitchen
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Reach in cooler exterior **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen
22-16-4
45
Jan 8, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. - pressurized fly bait. Stored next to cappuccino machine. - saniti bucket stored directly on floor
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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. -gallon milk operator date marked with the correct date. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle - white cutting board at salad and grill stations. - can opener **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. - hand sink next to 3 compartment sink
31B-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hold filters - exterior of pizza oven **Repeat Violation**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - hoodie stored with food items in dry storage area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Carbon dioxide/helium tanks not adequately secured. -Outside tanks **Corrected On-Site**
51-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom
32-04-4
Basic - Ice buildup in both white reach-in freezers. **Repeat Violation**
14-69-4
Basic - Floor soiled/has accumulation of debris. - under all cooking equipment on cooks line.
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door.
35B-01-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored on white freezer
24-18-4
Basic - Outside Storage area not maintained clean and organized.
33-34-4
30
Jul 1, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Feb 6, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site**
29-42-4
86
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink at front bar.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - drink nozzle at front bar. - mixer head -interior of fryers and fry baskets - white cutting board on cooks line
22-02-4
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. - Cooked turkey in reach in cooler at service station.
02C-03-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line -Interior of pizza oven
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - light fixture in utensil storage area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters - exterior of all cooking equipment on cooks line
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - duker freezer - pizza station
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout the all entire kitchen areas.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. - bulk flour in walk-in cooler
02D-01-5
Basic - In-use pizza peel stored on soiled surface between uses. **Repeat Violation**
10-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. - tank at front bar.
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. - cook work on cooks line.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -dish area.
36-17-5
Basic - Food stored on floor. - pickles
08B-38-4
26
Feb 13, 2023
Routine - Food
1 critical violation. 6 major violations. 21 minor violations.
View 28 violations
High Priority - Toxic substance/chemical improperly stored. 2 Spray bottles of cleaner stored next to Liquor bottles at front bar. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on cooks line. Potato slicer on wall next to prep sink. Mixer head Electric slicer. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front bar hand sink used as dump sink. **Corrected On-Site**
31A-11-4
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. Buddy Cook
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid stored at front bar. **Corrected On-Site**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Drank stored in. Disharea. **Corrected On-Site**
41-04-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens bath room 71° operator turn on small water heater. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cold holding under flat top grill. Pizza station
23-24-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Floor area(s) covered with standing water. At dish machine floor. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. under fryers
36-73-4
Basic - Floor tiles missing and/or in disrepair. At the transition from dining area floor to bar floor area. Dish area floor. **Repeat Violation**
36-17-5
Basic - Floors not constructed to be easily cleanable. Dish area floor.
36-12-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use pizza paddle stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flat top grill and fryer. Hood filters
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station
22-16-4
Basic - Trash receptacles not provided where needed in establishment. Front bar hand sink. **Corrected On-Site**
33-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored over ready to eat foods. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
17
Oct 7, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Sewage and Wastewater Properly Disposed
FL-27
78
Frequently Asked Questions
When was Whiskey Kitchen Mount Dora last inspected?
The most recent health inspection at Whiskey Kitchen Mount Dora on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Whiskey Kitchen Mount Dora?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Whiskey Kitchen Mount Dora.
How does Whiskey Kitchen Mount Dora compare to other restaurants in Mount Dora?
Whiskey Kitchen Mount Dora most recently scored 30 out of 100, which is lower than the Mount Dora average of 69.
Has Whiskey Kitchen Mount Dora's inspection record improved over time?
No. Recent inspections at Whiskey Kitchen Mount Dora have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Whiskey Kitchen Mount Dora 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 Whiskey Kitchen Mount Dora inspected?
Based on the inspection history on file, Whiskey Kitchen Mount Dora is inspected around two times per year on average.
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