DirtyFLRestaurant Inspection Data

AGUARDIENTE COLOMBIAN STEAKHOUSE

International Drive
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10833888

  • 10-14-5:Basic - - From initial inspection : Basic - Ice bucket stored on floor between uses. Behind bar Corrected On-Site - From follow-up inspection 2025-05-21: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site - From follow-up inspection 2025-05-21: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cookline Corrected On-Site - From follow-up inspection 2025-05-21: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-05-21: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-05-21: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-05-21: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At dish - From follow-up inspection 2025-05-21: **Time Extended**

Inspection Date: 5/6/2025

Inspection #: Visit ID: 8996225

  • 10-14-5:Basic - Ice bucket stored on floor between uses. Behind bar Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cookline 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. In kitchen, text strip did not change color Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8780976

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline at make table Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of Plastic water bottles in beer walk-in cooler and behind bar
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potato (91F - Hot Holding) on top of make table, less than 1 hour, placed in cooler to chill **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Glass in hands ink at server station Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline, at dish area Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink.at bar Corrected On-Site

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8553545

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large stainless bowls in handwashing sink next to triple sink Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in handwashing sink on cookline
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink by triple sink. Corrected On-Site

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8379963

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin Corrected On-Site Repeat Violation
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Gizzards at room temperature
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (51F - Cooling) operator states in walk-in overnight
  • 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. Not reaching 160°F at final rinse. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef over cooked chicken in walk-in Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish in cooler drawer on cookline Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (51F - Cooling)cooling overnight in walk-in cooler
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in covered full plastic tub
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at dish 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 for bar dishwasher
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar