A LAND REMEMBERED
9939 Universal Boulevard
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/2/2025
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw lamb rack stored over roasted garlic/kitchen reach in cooler/ Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp cold holding at 45F overnight/cold side reach in cooler bottom shelf/discarded by chef immediately.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cooked shrimp cold holding at 45F overnight/cold side reach in cooler bottom shelf. Butter 46F, yogurt 49F/front expo area/less than 4 hours/iced/rechecked butter 41F, yogurt 35F/ Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink./wait station/ Corrected On-Site
Food safety inspection conducted on 5/2/2025 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris./walk in freezer floor.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning./cleaned dish room/ Corrected On-Site
- 01C-06-5:Basic - Oyster tags removed from original container for long-term storage./walk in cooler/found tag/ Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./homemade dill sauce 52F cold holding overnight at front garnish counter.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade dill sauce 52F cold holding overnight at front garnish counter.
- 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./two certificates expired.
Food safety inspection conducted on 12/3/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 4/23/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer/cook line reach in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./sanitizing compartment leaking.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./king salmon served undercooked per request/reprinted menu immediately/ Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/2/2023
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen cook/ Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen cook/ Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris./on kitchen table.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon stored over ready to eat lobster meat and lemon/cook line reach in cooler. Raw lamb chop stored over bread/cook line reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./hone made chimmechurri sauce with fresh garlic and oil 48F overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made chimmechurri sauce with fresh garlic and oil 48F overnight at front station cooler. Compound butter 60F, out for 1 hour per cook/moved back to reach in cooler/rechecked 42F. Lima hummus 49F, cold holding overnight salad reach in cooler. Corrected On-Site
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants./curing raw pork belly with pink salt with nitrites.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener/ Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked salad station hand sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./salad station.
Food safety inspection conducted on 10/2/2023 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).