B LINE DINER
9801 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall./next to back kitchen coffee station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee filters, back kitchen coffee station/ **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit/raw salmon 47F, raw mahi 46F, raw shrimp 46F/all less than 4 hours per chef/moved to walk in freezer for temperature recovery, rechecked 20 minutes raw salmon 40F, raw mahi 39F, raw shrimp 41F/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./plastic cup and lid holder interior soiled/wait station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./a pan of bread in front of cook line hand sink. **Corrected On-Site**
Food safety inspection conducted on 2/25/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/21/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
- 14-38-4:Basic - Food storage container/container lid cracked or broken./some plastic containers on cleaned dish rack.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning./on plastic container/ **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over pickles and cut lettuce in sandwich prep station reach in cooler/ **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 46F, cooked pork 50F cold holding at front cook line prep cooler for less than 4 hours per chef/cut ham moved to freezer and rechecked at 40F, cooked pork rechecked at 38F/ **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).