DirtyFLRestaurant Inspection Data

FRESH KITCHEN

With 7 documented inspections, FRESH KITCHEN in MIAMI has achieved a 3.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 7 reports on file

South Orange Avenue
Orlando, Florida, 32806
Orange County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 7 health inspection reports

All Inspection Reports

11/7/2025· 4mo ago

Visit ID: 13466021

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen. Repeat Violation

7/18/2025· 7mo ago

Visit ID: 10877590

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across cook line. Employee removed them and placed them on sanitizer bucket. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (55F - Cold Holding); beef (56F - Cold Holding) at cook line. As per employee for less than 2 hours, employee removed items and moved them to walk in cooler for rapid cooling. **Corrective Action Taken**

1/16/2025· 1y 1mo ago

1 basic

  • 21-16-4:Basic - Clean linens stored in improper location. Observed clean linen store next to cutting board at the cook line. Operator removed. Corrected On-Site

1/9/2025· 1y 2mo ago

2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish washing machine soiled. Operator wiped down. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board at the cook line. Operator removed. Corrected On-Site

7/29/2024· 1y 7mo ago

1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed green and orange cutting board in back prep area and front prep area with.cut marks and no longer cleanable.

11/30/2023· 2y 3mo ago

Visit ID: 8561091

Met Inspection Standards

2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled across the cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed six plastic bins at dry rack station with old labels. Repeat Violation

7/14/2023· 2y 8mo ago

Visit ID: 8362764

Met Inspection Standards

4 high, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed DM exterior soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed food containers with old labels. Operator removed immediately.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry near mop sink. Operator hung mop up immediately. 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. Observed chlorine at 0PPM. Operator replaced chlorine sanitizer solution and ran machine again. Observed chlorine sanitizer at 100PPM. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils in dirty water at 135F in kitchen. Operator replaced with clean water. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and did not change gloves. Manager instructed employee to wash hands and put on new gloves after changing task., employee washed hands before putting new gloves on. 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. Observed at front counter bbq chicken (129F - Hot Holding) Operator reheated chicken to 165F. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(1,539 reviews)

Price Level

$

Opening Hours

Monday:11:00 AM – 9:35 PM
Tuesday:11:00 AM – 9:35 PM
Wednesday:11:00 AM – 9:35 PM
Thursday:11:00 AM – 9:35 PM
Friday:11:00 AM – 9:35 PM
Saturday:11:00 AM – 9:35 PM
Sunday:11:00 AM – 9:05 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0