DirtyFLRestaurant Inspection Data

BOARDWALK

6677 Sea Harbor Drive
Orlando, Florida, 32821
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10720184

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing above storage shelves where salad spinner stored.( back prep kitchen)
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee working wearing a watch while cooking on the line.
  • 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed seared salmon on the menu, no proof of parasite destruction, spoke to receiving employee notify halperns seafood received copy from the vendor. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large white cutting boards has yellow stains left on the surface.(Main cooks line)

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8720958

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At make table
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced pork (45-46F - Cold Holding) liced roast beef (44-45F - Cold Holding) three door cooler across from dish machine. In unit overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced pork (45-46F - Cold Holding) sliced roast beef (44-45F - Cold Holding) three door cooler across from dish machine. In unit overnight.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8637010

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cup lids at bar Corrected On-Site

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8636764

  • 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Knives on cookline. Corrected On-Site - From follow-up inspection 2024-03-21: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at bar - From follow-up inspection 2024-03-21: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At sinks on cookline Corrected On-Site - From follow-up inspection 2024-03-21: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. In back of bar area Corrected On-Site - From follow-up inspection 2024-03-21: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto dated 3/12 - From follow-up inspection 2024-03-21: **Time Extended**

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8342968

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives on cookline. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer at bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sinks on cookline Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In back of bar area Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto dated 3/12
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47F - Cold Holding); cut melon (47F - Cold Holding); guacamole with tomatoes (46F - Cold Holding) at expo operator discarded product. cooked carrots (50F - Cold Holding); caramelized onions (47F - Cold Holding); butter (60F - Cold Holding); broccoli rabe (55F - Cold Holding); pasta (55F - Cold Holding); blanched asparagus (55F - Cold Holding) on cookline operator states in units less then four hours, will place additional ice in table **Corrective Action Taken** Warning