A LAND REMEMBERED
With 5 inspections documented, A LAND REMEMBERED maintains a 1.6/5 food safety rating in ORLANDO. Food safety practices have remained consistent.
Last inspection: 2 months ago · 5 reports on file
9939 Universal Boulevard
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
All Inspection Reports
12/16/2025· 2mo ago
Visit ID: 10924324
Met Inspection Standards2 high, 1 int, 4 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./expo line/removed immediately/ Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female cook wearing a watch and bracelets while cooking/advised/ Corrected On-Site
- 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 flour container. Operator removed. Corrected On-Site
- 36-62-4:Basic - Light not functioning. One bulb at cook line.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./Raw beef over gelato in reach in freezer. Operator removed.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Operator spoke with employee and employee removed gloves and washed hands. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available./for bar dish machine.
5/2/2025· 10mo ago
Visit ID: 10733829
Met Inspection Standards3 high, 1 int
- 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
12/3/2024· 1y 3mo ago
Visit ID: 8786402
Met Inspection Standards2 high, 1 int, 4 basic
- 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.
4/23/2024· 1y 10mo ago
Visit ID: 8514985
Met Inspection Standards1 int, 3 basic
- 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
10/2/2023· 2y 5mo ago
Visit ID: 8385151
Met Inspection Standards3 high, 4 int, 3 basic
- 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.