DirtyFLRestaurant Inspection Data

HNINA'S SEAFOOD

HNINA'S SEAFOOD maintains a 1.9/5 food safety rating based on 9 health department inspections in OCOEE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

1104 S CLARK RD STE 100

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13520868

Met Inspection Standards

2 high, 3 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Employee removed bowl in bulk container of rice. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee separated personal food from food to be served to the public in stand up reach in cooler behind prep table in the middle of the kitchen. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door of the building.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Emailed employee a hand wash sign. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents, fryers and the fronts of reach in coolers throughout kitchen soiled with grease and food debris. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed fish from over ready to eat crawfish in stand up reach in cooler behind prep table in the middle of kitchen. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Employee tested sanitizer bucket at 200ppm. Employee remade bucket and retested it at 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets inside reach in coolers throughout kitchen soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee removed fish thawing in hand sink in ware washing area. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to the exit door of kitchen. Corrected On-Site Repeat Violation

9/15/2025· 7mo ago

Visit ID: 10904278

Met Inspection Standards

2 high, 3 int, 9 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Both barhroom
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Operator immediately removed Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. -Floor behind cooking equipment on line
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of steam ovens -Hood filters -Shelf/pans undervprep area - sides of fryers - exterior of ice machine -Floor fan
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand-sink on cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 74F cold holding on prep table less than 4hrs per operator. Operator immediatly placed in cooler for temperature recovery **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib on water pipe at entry to kitchen
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand-sink at right of triple sink blocked by trash can and cart Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in hand-sink at on cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Right side of triple sink

5/15/2025· 11mo ago

Visit ID: 10803336

Met Inspection Standards

1 high, 5 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site - From follow-up inspection 2025-03-20: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven door. - From follow-up inspection 2025-03-20: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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. 3 snapper and 4 grouper in reach in cooler. - From follow-up inspection 2025-03-20: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. - From follow-up inspection 2025-03-20: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. On cooks line. Operator inverted plates. Corrected On-Site - From follow-up inspection 2025-03-20: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 snapper and 4 grouper in reach in cooler. - From follow-up inspection 2025-03-20: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**

3/20/2025· 1y ago

Visit ID: 10797821

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site - From follow-up inspection 2025-03-20: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven door. - From follow-up inspection 2025-03-20: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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. 3 snapper and 4 grouper in reach in cooler. - From follow-up inspection 2025-03-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. - From follow-up inspection 2025-03-20: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. On cooks line. Operator inverted plates. Corrected On-Site - From follow-up inspection 2025-03-20: **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 snapper and 4 grouper in reach in cooler. - From follow-up inspection 2025-03-20: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-03-20: **Time Extended**

3/12/2025· 1y 1mo ago

Visit ID: 10738213

Follow-up Inspection Required

2 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven door.
  • 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. 3 snapper and 4 grouper in reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. 4 cases of oil stored on the hallway floor by dry storage shelves.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink. Operator placed handwashing sign at sink. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cooks line. Operator inverted plates. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops in front of hws by 3 compartment sink. Operator hung both mops to dry. Corrected On-Site
  • 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. Chlorine 0 ppm. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 snapper and 4 grouper in reach in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink. Operator replaced paper towels. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

12/9/2024· 1y 4mo ago

Visit ID: 8721264

Met Inspection Standards

1 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Staff removed cup. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to triple sink. Added paper towels. Corrected On-Site

3/12/2024· 2y 1mo ago

Visit ID: 8525112

Met Inspection Standards

1 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair.dishwasher under repair. Manual ware washing in place. Advised operator to contact plan review if removing equipment.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (49F - Cold Holding); less than 4 hours.

10/18/2023· 2y 6mo ago

Visit ID: 8524889

Met Inspection Standards

2 high, 1 int, 1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women - From follow-up inspection 2023-10-18: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs over shrimp. Manager moved eggs to bottom self. Corrected On-Site - From follow-up inspection 2023-10-18: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic and butter (115F - Hot Holding). Manager turned up heat. Less than 4 hours. **Corrective Action Taken** - From follow-up inspection 2023-10-18: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cups in sink on the front counter. Staff removed from. Corrected On-Site - From follow-up inspection 2023-10-18: **Time Extended**

10/12/2023· 2y 6mo ago

Visit ID: 8343335

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women
  • 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. 0ppm unable to test de to no chemicals available. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs over shrimp. Manager moved eggs to bottom self. 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. garlic and butter (115F - Hot Holding). Manager turned up heat. Less than 4 hours. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cups in sink on the front counter. Staff removed from. Corrected On-Site