DirtyFLRestaurant Inspection Data

INAY'S KITCHEN

Based on 7 health inspections, INAY'S KITCHEN in OCOEE has earned a 2.2/5 food safety rating. Food safety practices have remained consistent.

1101 S CLARK RD STE 1097

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13518178

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice. Immediately removed Corrected On-Site Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean plastic container on floor in kitchen Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in water heater closet. Operator immediately discarded Corrected On-Site Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket of rice and soy sauce on floor Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar. Operator immediately removed Corrected On-Site Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim of door to white microwave Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. White microwave Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 08A-24-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken over pork and fish. Raw beef over raw fish and pork in reach in cooler. Operator Corrected On-Site Warning - From follow-up inspection 2025-11-12: **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. Rice 129F hot holding. Less than 4hrs per operator. Operator turned on rice cooker to reheat to 165F. **Corrective Action Taken** Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in kitchen blocked by trash can. Operator immediately removed Corrected On-Site Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-11-12: **Time Extended**

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10896360

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice. Immediately removed Corrected On-Site Warning
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean plastic container on floor in kitchen Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in water heater closet. Operator immediately discarded Corrected On-Site Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of rice and soy sauce on floor Warning
  • 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. In sugar. Operator immediately removed Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim of door to white microwave Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. White microwave Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Warning
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken over pork and fish. Raw beef over raw fish and pork in reach in cooler. Operator 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. Rice 129F hot holding. Less than 4hrs per operator. Operator turned on rice cooker to reheat to 165F. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in kitchen blocked by trash can. Operator immediately removed Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10720402

  • 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By entrance to bathroom. Operator hung mop to dry. Corrected On-Site

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8784932

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and under equipment on cook line.
  • 08B-38-4:Basic - Food stored on floor. Rice behind the front counter
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meats in reach in freezer. Partially frozen. Freezer completely defrosted. Manager states they were waiting for freezer to thaw to remove meats.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked kale (70F - Cold Holding). Held on counter less than 4 hours. Advised to add to time control. Placed back 8n the cooler to cool. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and vegetables (95F - Hot Holding); chicken and noodles (95F - Hot Holding); foods held on steam table that was off for less than 4 hours. Advised to use time control if this is how they normally operate. **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork bowl and vegetables bowls Repeat Violation

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8526308

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In reach in cooler shrimp and vegetables. Staff dated. Corrected On-Site

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8525502

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. verified ownership with operator. Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site - From follow-up inspection 2023-10-13: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms and employees signed Corrected On-Site - From follow-up inspection 2023-10-13: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails - From follow-up inspection 2023-10-13: **Time Extended**

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8383461

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. verified ownership with operator. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases Bottle water in dry storage
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (47F - Cold Holding); oxtails (47F - Cold Holding); mixed and noodles (47F - Cold Holding). Operator states he had the doors open. Less than 4 hours. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms and employees signed Corrected On-Site
  • 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. Oxtails