DirtyFLRestaurant Inspection Data

BARKHAVEN

With 5 inspections documented, BARKHAVEN maintains a 2.3/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

724 Brookhaven Drive
Orlando, Florida, 32803
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13618144

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At reach in cooler at cook line Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag of sugar on floor in dry storage area Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in cooler at cook line Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility has ROP raw chicken wings, done on 1/25 , sous vide by 1/28, in the morning. No product name or time marked on bags. Only dated bagged and has to be sous vide by date. Per the cook , ROP of raw wings is only done to sous vide chicken immediately and then once cooked remove from ROP to cool down on sheet trays Warning

5/13/2025· 10mo ago

Visit ID: 10802330

Met Inspection Standards

1 high, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board - From follow-up inspection 2025-03-19: **Time Extended** - From follow-up inspection 2025-05-13: Cut boards still have grooves **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color. Warning - From follow-up inspection 2025-03-19: Dish machine still not working. Operation does not know when it will be fixed. Currently using 3 compartment sink. **Time Extended** - From follow-up inspection 2025-05-13: Not using dish machine. Using 3 compartment sink until dish machine repaired or switch to chemical sanitizer. Operaotr does not know when dish machine will get repaired. Any even try to switch to chemical sanitizer. Time extend until next unannounced inspection **Time Extended**

3/19/2025· 11mo ago

Visit ID: 10797148

Follow-up Inspection Required

1 high, 5 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board - From follow-up inspection 2025-03-19: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color. Warning - From follow-up inspection 2025-03-19: Dish machine still not working. Operation does not know when it will be fixed. Currently using 3 compartment sink. **Time Extended**
  • 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operation is doing souls vide, vacuum sealing raw chicken, cooking in water while in bags, cooked and held until needed then deep fried when needed Warning - From follow-up inspection 2025-03-19: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof any certified food manager Warning - From follow-up inspection 2025-03-19: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training Warning - From follow-up inspection 2025-03-19: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof employee reporting Provided operator with form for employees to sign **Corrective Action Taken** Warning - From follow-up inspection 2025-03-19: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site no date marking - From follow-up inspection 2025-03-19: **Time Extended**

3/11/2025· 1y ago

Visit ID: 10795915

Follow-up Inspection Required

1 high, 6 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board
  • 08B-38-4:Basic - Food stored on floor. Bucket of pickles stored on floor Operator removed off floor
  • 35B-14-4:Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Mobile unit on premise no opening protection at service window
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go hoaxes at mobile pass through not inverted
  • 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. Tested dish machine test strip did not turn color. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operation is doing souls vide, vacuum sealing raw chicken, cooking in water while in bags, cooked and held until needed then deep fried when needed Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof any certified food manager Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature dish machine no measuring device to confirm minimum temperature for sanitation step reaches 160°
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof employee reporting Provided operator with form for employees to sign **Corrective Action Taken** Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site no date marking

11/1/2024· 1y 4mo ago

Visit ID: 10706226

Met Inspection Standards

1 high

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker