STK ORLANDO LLC LOWER & MAIN LEVELS
1580 E BUENA VISTA DR SUITE C-17
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).