TIBBY'S NEW ORLEANS KITCHEN
With 6 documented inspections, TIBBY'S NEW ORLEANS KITCHEN in ALTAMONTE SPRINGS has achieved a 3.8/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 5 months ago · 6 reports on file
494 W SR 436 STE 1016
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 6 health inspection reports
All Inspection Reports
10/7/2025· 5mo ago
Visit ID: 10910571
Met Inspection Standards1 high, 1 basic
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk sugar. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken (47F - Cold Holding); shrimp (47F - Cold Holding) in lowboy drawers less than 4 hours. Operator placed products on ice for temperature recovery. -sliced provolone (52F - Cold Holding) stacked above load line in cook line lift top cooler. Operator placed top half of product in different pan, placed into cooler. Recheck chicken 43, shrimp 43. Corrected On-Site
3/25/2025· 11mo ago
Visit ID: 8784000
Met Inspection Standards1 high, 1 int
- 03A-02-5: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**
- 53B-14-5: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.
9/25/2024· 1y 5mo ago
Visit ID: 8897626
Met Inspection Standards2 basic
4/3/2024· 1y 11mo ago
Visit ID: 8459491
Met Inspection Standards1 high, 1 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some dust on walk-in cooler fan cover.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher loaded dirty side of dish machine then continued putting away clean pans. Educated employee. Employee washed hands then continued. Corrected On-Site
10/3/2023· 2y 5mo ago
Visit ID: 8459107
Met Inspection Standards1 int
- 01C-09-5: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 [email protected]. **Time Extended**
7/31/2023· 2y 7mo ago
Visit ID: 8382421
Follow-up Inspection Required2 int
- 01C-09-5: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
- 03G-50-1: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