STK ORLANDO LLC LOWER & MAIN LEVELS
1580 E BUENA VISTA DR SUITE C-17
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
6
Intermediate
4
Basic
5
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 06-09-1: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. Tuna
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over cookies in prep kitchen Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Cooked crab legs walk in cooler. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melon stored over ready to eat bacon marmalade in prep area Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found 3 small fling insects in kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over ready to eat crab legs walk in cooler Corrected On-Site Repeat Violation
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Salmon
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (65-67F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight butter (65-67F - Cold Holding) Per operator less than 4 hours raw filet (67F - Cold Holding)
- 03F-02-5: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. Filet chef added time mark Corrected On-Site
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves in prep area Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior soda gun holster heavily soiled in bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times trash can located in kitchen Corrected On-Site Repeat Violation
- 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Oysters Corrected On-Site
Food safety inspection conducted on 3/4/2025 revealed 15 total violations (6 high priority, 4 intermediate, 5 basic).
Inspection on 11/25/2024
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic bottles stored in a bus tub with clean bottles. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Observed two hand wash sink not working has out of order sign on main hand wash sink located on the cook line. As the Chef to found out the status on the repair for hand sink on the cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in the mop bucket stored near exit sign.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored through out the kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave cook line wearing gloves open the walk in cooler door while wearing gloves returned to cook line did not wash hands, recommend training in handwashing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two boxes of whole shell eggs stored above on the shelves of ready to eat foods bags of onions, celery, gallons of milk, stored inside walk in cooler. Chef ask employee to remove immediately.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked onions stored inside reach in cooler date marked over 7 days. Explained to Chef date on the label 11/23/2024 -11/30/2024, given form on date marking.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order spoke to Chef concerning the issue. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board being used has black discoloration on the surface located in back prep kitchen. Recommend to replace or resurface cutting board Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Fan stored in front of hand wash sink located side area prep kitchen. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up water in plastic container from hand wash sink. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees grill cook and pantry employee working kitchen has no proof of employee training, spoke to Chef all employee must provided proof by next unannounced inspection.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed blue butter not date marked stored insides reach in cooler over night. Chive oil not date marked stored inside reach in cooler.
Food safety inspection conducted on 11/25/2024 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).
Inspection on 6/20/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located in pantry area. Warning - From follow-up inspection 2024-06-20: Checked the rusty shelves inside reach in cooler located in pantry area, operator not using reach in cooler at time of callback inspection.. Shelves are on order per Operations Manager. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. Warning - From follow-up inspection 2024-06-20: Checked two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. Per Operation Manager recommend to replace or resurface cutting boards more often. **Time Extended** Corrected On-Site
Food safety inspection conducted on 6/20/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 6/19/2024
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing in the kitchen near cook line. Warning
- 06-09-1: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. Observed tuna stored inside walk in cooler unthawed Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored on the shelves on the expo line, chef removed. Corrected On-Site Warning
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed cracked light shield located on the exposed line. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler.drawers located on the cook line. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on pans throughout the kitchen. Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located in pantry area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All foods items above 41°f stored inside reach in cooler drawers located on the cook line. Cooked asparagus 69°f Pasta (elbow) 59°f Spinach 68°f Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked asparagus 57°f stored in the reach in cooler drawers per Chef prepared previous day 6/18 in walk in cooler overnight issued stop sale notice. Pasta (elbow ) 59°f, spinach 68°f cooked asparagus 69°f stored inside reach in cooler drawers over night. Warning
- 03F-02-5: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. See stop sale. Bernese sauce left at room temperature no time mark on the bottle stored in the front expo line, per Chef stored out at 11:30am. **Corrective Action Taken** Warning
- 02C-03-5: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. Observed liquid eggs not date marked stored inside walk in cooler. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. Warning
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked containers and lids throughout the walk in cooler. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips to check the dish machine Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Checked not able to dispense soap located at hand wash sink located in the pantry area. Corrected On-Site Warning
Food safety inspection conducted on 6/19/2024 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 1/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean pots not stored inverted or in a protected manner in dish room. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Under counter door handle broken in pantry station
- 29-17-4:Basic - Waste line missing at soda gun holster at bar
Food safety inspection conducted on 1/10/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/28/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- 35A-05-4:High Priority - Roach activity present as evidenced by one live roach found by dishwashing area.Operator stepped on roach and discarded. Corrected On-Site Admin Complaint
Food safety inspection conducted on 11/28/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/3/2023
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door on cooks line Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic half lexons in dish room Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt on cooks line
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced cooked pork belly in pantry station 55F more than four hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced cooked pork belly in pantry station 55F more than four hours. See stop sale Repeat Violation
- 03F-02-5: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. Table top reach in cooler on cooks line and was able to determine time Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes in hot box in prep area 131 Less than four hours Placed in oven to rapid reheat **Corrective Action Taken**
- 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied. Pantry station Chef brought out paper Corrected On-Site
Food safety inspection conducted on 10/3/2023 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).