ORLANDO ALE HOUSE

High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -fish 133, 135. Fish placed back in fryer. Recheck 157. Corrected On-Site - From follow-up inspection 2026-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -establishment changed procedure for chicken wings, no longer fully cooked on first step. Provided written plan to operator. Operator will fix label, still states pre-cooked. - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled. - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor behind cook line equipment soiled. - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of hot box soiled. -side of fryer has build up of grease. - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -under hand wash sink by dish. - From follow-up inspection 2026-02-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -large gap at bottom of left walk-in cooler door. - From follow-up inspection 2025-08-21: Time Extended

High Priority - Food placed in soiled container/equipment. -tomatoes washed, then returned to cardboard box. Employee moved tomatoes to clean metal pan. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk at batter station 45° less than 4 hours. Product in double pan. Operator will remove second pan or ice product.

High Priority - Toxic substance/chemical improperly stored. -sanitizer spray bottle sitting on counter with nozzle above clean plates and salt and pepper mills. Employee moved bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides, under cook line equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in drawers in middle cooler. Corrected On-Site

High Priority - Employee washed hands with no soap. -outside bartender dropped dirty silverware into bucket, rinsed hands in hand wash sink, dried on napkin and continued to handle glassware for customers. Advised manager. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. -no paper towels or soap at hand wash sink at outside bar next to dish machine or at hand wash sink at inside bar closest to expo line. Operator will stock both sinks with required supplies.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee yogurt in reach-in cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -grease build up under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rolling racks in walk-in cooler have build up of food debris. -walk-in cooler curtains soiled.

Basic - Standing water in bottom of reach-in-cooler. -dressing Traulsen cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari 45, raw chicken 45-48, buttermilk 54 in chicken prep cooler less than 4 hours. Drawer slightly open, pans in top not tight fitting. Operator will monitor and ice product.

Intermediate - Handwash sink not accessible for employee use at all times. -metal 1/3 pan sitting in wait station hand wash sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink on end of cook line by walk-in cooler and outside bar. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -outside bar. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer missing from middle cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk-in coolers soiled with build up of dust.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat sanitizer bucket greater than 400ppm. Dispenser in disrepair. Operator corrected to 200ppm. New system to be installed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -date mark on crema not changed for new batch. Not past 7 days. Operator corrected. Corrected On-Site

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. -thawed salmon in walk-in cooler, label states product to be removed from package prior to thaw.

Basic - Floors not maintained smooth and durable. -multiple floor tiles, grout in disrepair on cook line. Floor soiled/has accumulation of debris. -walk-in freezer.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -pulled chicken in reduced oxygen packaging label lacking time packaged. Product removed from packaging within 48 hours per operator.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on bulletin near ice machine. Removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -slaw 55, ribs 52 in prep area Traulson cooler less than 4 hours. Product 41 or below at start of day per operator. Product moved for temperature recovery. Corrective Action Taken

Intermediate - No soap provided at handwash sink. -hand wash sink at left bar sink.

Basic - Floor soiled/has accumulation of debris. -walk-in freezer floor soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water 118°f with spatula and tongs. Utensil on soiled surface. -Ice/pasta paddle on soiled ledge of ice machine. Corrected On-Site

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 for multiple cycles. Operator worked on unit, retest 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pieces of prime rib cooked yesterday 42-47 in walk-in cooler. Per operator product was out of cooler earlier for prep, less than 4 hours. Product moved to freezer for temperature recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -potato soup hot holding at 118f less than 4 hours. Operator returned soup to steamer for temperature recovery. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. -front of grill. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw shrimp over open box of cheese sticks in cook line reach-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn salsa 45 in left corner of cook line drawer less than 4 hours. Ice added to product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slight build up inside ice machine.

Basic - Cove molding at floor/wall juncture broken/missing. -metal cove molding in disrepair in multiple areas of kitchen.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop in bucket in liquor room.