DirtyFLRestaurant Inspection Data

BIG CITY CATERING

Food safety records indicate BIG CITY CATERING in ORLANDO has 7 inspections with a 4.3/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 7 reports on file

9500 SATELLITE BLVD STE 220, ORLANDO 32837

Overall Food Safety Rating

★★★★☆ (4.3/5)
Based on 7 health inspection reports

All Inspection Reports

11/19/2025· 3mo ago

Visit ID: 10900165

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards at dry storage
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over salmon at reach in cooler Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sanitizer for chlorine strip expired

5/6/2025· 10mo ago

Visit ID: 10732194

Met Inspection Standards
  • N/A:No Violations Were Observed

12/2/2024· 1y 3mo ago

Visit ID: 8716421

Met Inspection Standards

1 basic

  • 36-62-4:Basic - Light not functioning. Light burned out under hood.

5/21/2024· 1y 9mo ago

Visit ID: 8569000

Met Inspection Standards

1 basic

  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

3/7/2024· 2y ago

Visit ID: 8605356

Met Inspection Standards

1 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-03-07: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Establishment is doing reduced oxygen packaging for storage. Provided special process guidance and HACCP Plan for Storage - From follow-up inspection 2024-02-05: Establishment has been very busy with business and will be completing the HACCP Plan. **Time Extended** - From follow-up inspection 2024-03-07: Spoke with Kyle Kowal, he stated they received the email with completed form and will be reviewed. **Time Extended**

2/5/2024· 2y 1mo ago

Visit ID: 8568796

Follow-up Inspection Required

1 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Establishment is doing reduced oxygen packaging for storage. Provided special process guidance and HACCP Plan for Storage - From follow-up inspection 2024-02-05: Establishment has been very busy with business and will be completing the HACCP Plan. **Time Extended**

12/7/2023· 2y 3mo ago

Visit ID: 8338105

Follow-up Inspection Required

1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed deli container in bread crumbs bin. Operator removed it. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 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. Establishment is doing reduced oxygen packaging for storage. Provided special process guidance and HACCP Plan for Storage