DirtyFLRestaurant Inspection Data

WOLFGANG PUCK BAR & GRILL

Based on 9 health inspections, WOLFGANG PUCK BAR & GRILL in LAKE BUENA VISTA has earned a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 9 reports on file

1514 East Buena Vista Drive
Florida, 32830
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13598672

Met Inspection Standards

1 int, 1 basic

  • 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink at ware wash. Warning - From follow-up inspection 2025-12-19: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-12-19: **Time Extended**

12/17/2025· 2mo ago

Visit ID: 10881236

Follow-up Inspection Required

4 high, 1 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing. -In office, order is placed for new tile. **Corrective Action Taken** Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink at ware wash. Warning
  • 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 dish machine closest to the bathrooms Chl 0 ppm. Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over prepped vegetables in walk in cooler. Manager moved product. -Raw beef over fries. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over beef steak. Manager moved. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -burre blanc 80f. Less than 4 hours. Advised to place on time plan. Warning
  • 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. Warning

4/17/2025· 10mo ago

Visit ID: 10820298

Met Inspection Standards

1 int, 2 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the plastic curtains inside walk in freezer. Repeat Violation Warning - From follow-up inspection 2025-04-17: Observed ice buildup on the plastic curtains inside walk in freezer Per Manager will clean, ice buildup off. **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Observed light not working inside walk in cooler. Warning - From follow-up inspection 2025-04-17: Observed light not working inside walk in cooler. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris stuck on the surface Observed two beige cutting boards soiled has black discoloration on the surface, recommend to replace or resurface. Repeat Violation Warning - From follow-up inspection 2025-04-17: Checked two beige cutting boards soiled has black discoloration on the surface, recommend to resurface or replaced cutting boards. **Time Extended**

4/16/2025· 11mo ago

Visit ID: 10729796

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves. Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the plastic curtains inside walk in freezer. Repeat Violation Warning
  • 36-62-4:Basic - Light not functioning. Observed light not working inside walk in cooler. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times not sanitizing properly spoke with Manager notify technician from dish machine company, recommend to use 3 compartment sink wash, rinse and sanitize. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of ricotta cheese 49°f , roasted tomatoes 49°f, cucumber salad 50°f stored on the top panel reach in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cucumber salad 50°f, ricotta cheese 49°f roasted tomatoes 49°f stored on top panel of reach in cooler more than 4 hours, located on the main cook line. Issued stop sale notice, due to temperatures. Recommend to use ice bath for food items stored on the top panel reach in cooler. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris stuck on the surface Observed two beige cutting boards soiled has black discoloration on the surface, recommend to replace or resurface. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dump inside hand wash sink located in the dish machine area. Warning
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked use in the bakery area. Warning

11/25/2024· 1y 3mo ago

Visit ID: 8723118

Met Inspection Standards

3 int, 7 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelves.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the plastic curtains inside walk in freezer also floor spoke to Chef concerning issue.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed pistachios cookie package in the bakery area No label provided.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stacked on shelves in the dishmachine area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residue spilled on the bottom reach in cooler on the cook line near back prep kitchen.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor in the bakery area. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed pizza peel not properly sealed used in the gas oven.
  • 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 sour cream not date marked stored inside walk in cooler over 24 hours. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris left on the blade ( prep kitchen) Mixer has old food splashed on the surface.(bakery) Repeat Violation
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed pork butt stored in cracked plastic container inside walk in cooler.

6/19/2024· 1y 8mo ago

Visit ID: 8514738

Met Inspection Standards

3 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed ice build up on the walk in cooler floor in located in bakery area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water on the cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on the counter in the prep area, chef removed. Corrected On-Site
  • 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 half half not date marked stored inside walk in cooler Chef dated 6/18. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards has deep cut marks and black discoloration on the surface located in pizza area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink located in the bakery area. Corrected On-Site

2/21/2024· 2y ago

Visit ID: 8608336

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - Dishmachine in poor repair.One of the dishmachines at the bar.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
  • 08B-17-4:Basic - Unwashed romaine lettuce stored over spring mix in walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards in kitchen. Residue build surrounding the shake nozzles at the dessert area.

10/3/2023· 2y 5mo ago

Visit ID: 8514647

Met Inspection Standards

3 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing over dish machine Repeat Violation - From follow-up inspection 2023-10-03: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Dry items shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-03: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-10-03: **Time Extended**

10/2/2023· 2y 5mo ago

Visit ID: 8341406

Follow-up Inspection Required

4 high, 8 basic

  • 36-36-4:Basic - Ceiling tile missing over dish machine Repeat Violation
  • 14-33-4:Basic - Dry items shelves with rust that has pitted the surface.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cambros Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Lexon cracked Discarded Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-12-5:Basic - In-use ice paddle stored on soiled surface between uses on lip of ice machine Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Back kitchen Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt on cooks line 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 0 ppm Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. Able to,determine time and marked 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. Mustard sauce with cream and butter 130F Less than four hours and placed on stove to reheat 15 minutes later was 171 Corrected On-Site