STK ORLANDO LLC ROOFTOP LEVEL
1580 E BUENA VISTA DR SUITE C-17
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler, on the service line. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 51°f stored in the reach in cooler, Chef discarded at time of inspection. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/26/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/25/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed no copy of current restaurant license. Received a copy from email from Assistant General Manager. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on shelves in the dishmachine area. Chef discarded at time of inspection **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Observed storage shelves has no brackets for the storage shelves, inside reach in cooler on cook line.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed soiled knives stored in rack with clean utensils.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed fruits (oranges, limes and olives on top of the bar counter unprotected Main bar.
- 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 mustard cream sauce marked more than 7 days 11/23/2024 - 11/30/2924.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of chili remoulade 45°f, asparagus 44/45°f stored inside reach in cooler overnight issued stop sale on items.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chili remoulade 45°f, asparagus 44°f stored inside reach in cooler over night
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board has black discoloration on the surface located on the cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored inside hand wash sink located in the dishmachine area. Chef removed at time of inspection.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no dates on the water filters used for the coffee machine (LavAzza)
Food safety inspection conducted on 11/25/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).