DirtyFLRestaurant Inspection Data

ORLANDO ALE HOUSE

With 8 inspections documented, ORLANDO ALE HOUSE maintains a 2.3/5 food safety rating in ALTAMONTE SPRINGS. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

477 East Altamonte Drive
Florida, 32701
Seminole County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13622195

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-34-5: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**
  • 36-73-4: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**
  • 23-03-4: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**
  • 29-11-4: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**
  • 03C-75-5: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**
  • 03C-89-4: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**

1/29/2026· 1mo ago

Visit ID: 13495737

Follow-up Inspection Required

2 high, 2 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium/nitrogen tanks not adequately secured. -2 large nitrogen tanks in back room.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor behind cook line equipment soiled.
  • 08B-12-5:Basic - Food not covered. -ice used for drinks on patio, bin lids not kept closed when not in use. Advised. **Corrective Action Taken**
  • 23-03-4: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.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -under hand wash sink by dish.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -bucket on floor at cook line. Repeat Violation
  • 03C-75-5: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
  • 22-41-4: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. -bar glass washers, chlorine sanitizer 0ppm. Main bar primed, recheck 50ppm. Outside bar recheck 0ppm. Warning
  • 03C-89-4: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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dispenser empty at a wait station. Host replaced. Corrected On-Site

8/21/2025· 6mo ago

Visit ID: 13495176

Met Inspection Standards

1 basic

  • 14-11-5: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**

8/18/2025· 6mo ago

Visit ID: 10887261

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. -large gap at bottom of left walk-in cooler door.
  • 29-03-4:Basic - Water draining onto floor surface. -water from bar hand wash sink draining onto floor under sink.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -sanitizer bucket on floor across from batter station on cook line. Operator placed bucket on tray. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found -1 small flying insect in prep area. No contact observed with food or food contact surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs (52F - Cold Holding); queso (50F - Cold Holding); chicken poblano soup (46F - Cold Holding); pico (49F - Cold Holding); chicken (50F - Cold Holding); in walk-in cooler. Per operator, door open for extended time this morning for delivery and inventory. -steak (50F) less than 4 hours, product near door which was left open for large beer delivery. Operator will monitor and move product for temperature recovery if needed. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink on cook line used to rinse tongs. Advised. Corrected On-Site

1/9/2025· 1y 2mo ago

Visit ID: 8829231

Met Inspection Standards

3 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides, under cook line equipment.
  • 08B-27-4: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**
  • 03A-02-5: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.
  • 41-10-4: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

7/15/2024· 1y 8mo ago

Visit ID: 8730359

Met Inspection Standards

1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in drawers in middle cooler. Corrected On-Site

1/3/2024· 2y 2mo ago

Visit ID: 8582212

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
  • 40-06-5: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
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease build up under cooking equipment.
  • 23-03-4: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.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -dressing Traulsen cooler
  • 12A-20-4: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**
  • 31B-02-4: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.

7/18/2023· 2y 7mo ago

Visit ID: 8351546

Met Inspection Standards

1 high, 2 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. -outside bar. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer missing from middle cooler.
  • 23-03-4: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.
  • 03A-02-5: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.
  • 31A-09-4: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
  • 31B-02-4: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