ANDRETTI INDOOR KARTING & GAMES
9299 Universal Boulevard
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
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./employee wearing a bracket on left wrist while making pizza.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning./cleaned dish rack.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink room/ **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer, back kitchen.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./bar. **Repeat Violation**
Food safety inspection conducted on 4/9/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-11-01: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses./cook line oven/ **Corrected On-Site** - From follow-up inspection 2024-11-01: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./91F. - From follow-up inspection 2024-11-01: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line middle reach in cooler. - From follow-up inspection 2024-11-01: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped shredded cheese, walk in cooler. - From follow-up inspection 2024-11-01: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name./sugar and flour containers/back kitchen. **Repeat Violation** - From follow-up inspection 2024-11-01: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over cake, walk in cooler. - From follow-up inspection 2024-11-01: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, raw salmon 51F/cold holding in cook line reach in cooler for less than 4 hours/moved to walk in cooler, rechecked raw shrimp 39F, raw salmon 39F/Corrected on site. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding in cook line reach in cooler for more than 4 hours. - From follow-up inspection 2024-11-01: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink. **Repeat Violation** - From follow-up inspection 2024-11-01: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled./clear chemical spray bottle not labeled/dish area. **Repeat Violation** - From follow-up inspection 2024-11-01: **Time Extended**
Food safety inspection conducted on 11/1/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 10/31/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line oven/ **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./91F.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line middle reach in cooler.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped shredded cheese, walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar and flour containers/back kitchen. **Repeat Violation**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon served undercooked. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over cake, walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding for more than 4 hours, cook line reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, raw salmon 51F/cold holding in cook line reach in cooler for less than 4 hours/moved to walk in cooler, rechecked raw shrimp 39F, raw salmon 39F/Corrected on site. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding in cook line reach in cooler for more than 4 hours.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./fresh garlic with butter 85F, holding in room temperature for less than 4 hours/moved to oven to reheat to 180F/ **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dish area hand sink blocked/ **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./clear chemical spray bottle not labeled/dish area. **Repeat Violation**
Food safety inspection conducted on 10/31/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).