ANDRETTI INDOOR KARTING & GAMES
9299 Universal Boulevard
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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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).
Inspection on 3/28/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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./sink and surface strips not available. - From follow-up inspection 2024-03-28: **Time Extended**
Food safety inspection conducted on 3/28/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor./boxes of fries, walk in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice./bar ice bin/ Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./two bar hand sinks.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoned flour bins not labeled/prep area.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./cook handled raw burger patties, changed gloves without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw brisket stored over sliced tomatoes, walk in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 52F, cut tomatoes 53F, home made ranch dressing 51F, raw chicken 49F, pizza sauce 50F, sliced tomatoes 60F, cooked chicken 45F/reach in coolers in kitchen, all products less than 4 hours per chef/moved to walk in cooler for temperature recovery. **Corrective Action Taken** Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Nick, manager on duty certificate expired.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cutting board soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./food and drink blocking bar hand sink/ Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./sink and surface strips not available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./two bar hand sinks.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several chemical spray bottles not labeled/back kitchen and bar.
Food safety inspection conducted on 3/26/2024 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).
Inspection on 10/11/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./jacket hanging over cleaned containers/storage room/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./wait station small reach in cooler/ Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar sanitizing bucket.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine chlorine 0ppm/rechecked 50ppm. Bar dish machine chlorine 0ppm/rechecked 50ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cooler: cut grape tomatoes 52F, cut lettuce 49F, cooked beef 53F, shredded cheese 52F, heavy cream 50F, cooked peppers onions 50F /all from the same cooler for less than 4 hours/moved to walk in cooler/freezer, rechecked cut grape tomatoes 37F, cut lettuce 40F, cooked beef 40F, shredded cheese 41F, heavy cream 41F, cooked peppers onions 41F/ Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 89F, less than 2 hours per cook/reheated to 167F/ Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dump sink/ Corrected On-Site
Food safety inspection conducted on 10/11/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).