DirtyFLRestaurant Inspection Data

B LINE DINER

B LINE DINER has 4 health inspections on file for its ORLANDO location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.

9801 International Drive
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/14/2026

Inspection #: 3683981

Inspection Date: 12/2/2025

Inspection #: Visit ID: 10938105

  • 14-17-4:Basic - Cleaned dish shelves with rust that has pitted the surface.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored with sugar packets and pancake mix/removed immediately/ Corrected On-Site
  • 22-08-4:Basic - Interior microwave has accumulation of black substance/grease/food debris./top.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./wait station hand sink/ Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning./cleaned dish shelves.
  • 25-05-4:Basic - Single-service articles improperly stored./opened box of foam cups stored on floor/coffee station kitchen/ Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons at coffee station/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter holding at 66F/out for service for about 1 hours/iced immediately/rechecked 41F. Recommended using time as public health control. Corrected On-Site Repeat Violation

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10786063

  • 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

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8885743

  • 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