DirtyFLRestaurant Inspection Data

CARIBE ROYALE VENETIAN CHOP HOUSE

With 10 documented inspections, CARIBE ROYALE VENETIAN CHOP HOUSE in ORLANDO has achieved a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

8101 WORLD CENTER DR

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 10 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 13574970

Met Inspection Standards

2 high, 2 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bread crumb bin in prep area Corrected On-Site - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bread crumb bin in kitchen Corrected On-Site - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bison short rib demi (48-60F - Cooling)in walkin cooler overnight - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bison short rib demi (48-60F - Cooling)in walkin cooler overnight - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**

11/13/2025· 3mo ago

Visit ID: 13560205

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bread crumb bin in prep area Corrected On-Site - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bread crumb bin in kitchen Corrected On-Site - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bison short rib demi (48-60F - Cooling)in walkin cooler overnight - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bison short rib demi (48-60F - Cooling)in walkin cooler overnight - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef Carpaccio on digital menu board outside of restaurant as well as hardcopy menu Warning - From follow-up inspection 2025-10-27: **Time Extended** - From follow-up inspection 2025-11-13: Callback due 12/12 **Time Extended**

10/27/2025· 4mo ago

Visit ID: 13547523

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bread crumb bin in prep area Corrected On-Site - From follow-up inspection 2025-10-27: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bread crumb bin in kitchen Corrected On-Site - From follow-up inspection 2025-10-27: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bison short rib demi (48-60F - Cooling)in walkin cooler overnight - From follow-up inspection 2025-10-27: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm Warning - From follow-up inspection 2025-10-27: awaiting parts on order **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bison short rib demi (48-60F - Cooling)in walkin cooler overnight - From follow-up inspection 2025-10-27: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef Carpaccio on digital menu board outside of restaurant as well as hardcopy menu Warning - From follow-up inspection 2025-10-27: **Time Extended**

10/13/2025· 5mo ago

Visit ID: 10941808

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bread crumb bin in prep area Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bread crumb bin in kitchen Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bison short rib demi (48-60F - Cooling)in walkin cooler overnight
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bison short rib demi (48-60F - Cooling)in walkin cooler overnight
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef Carpaccio on digital menu board outside of restaurant as well as hardcopy menu Warning

6/2/2025· 9mo ago

Visit ID: 10725725

Met Inspection Standards

1 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Infront of steam kettle.

11/20/2024· 1y 3mo ago

Visit ID: 8734821

Met Inspection Standards

3 high

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked tomato sauce (48F - Cooling) overnight in walk-in
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef steak over caramelized onions on art in walk-in Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked tomato sauce (48F - Cooling)

5/13/2024· 1y 10mo ago

Visit ID: 8660739

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

4/23/2024· 1y 10mo ago

Visit ID: 8444447

Met Inspection Standards

4 high, 1 int, 2 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At dish area at drain line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on cookline
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. caramelized onions (46F - Cooling) in walk-in cooler
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over stock Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over caramelized onions in walk-in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. caramelized onions (46F - Cooling) improperly cooled overnight
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. caramelized onions (46F - Cooling) deep container packed and cover at bottom of rack in walk-in

9/20/2023· 2y 5mo ago

Visit ID: 8444132

Met Inspection Standards

5 high, 2 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar, at side station - From follow-up inspection 2023-09-20: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (59F - Cooling); bolanase sauce (59F-60F - Cooling); in walk-in over night - From follow-up inspection 2023-09-20: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork belly over stock in walk-in freezer Corrected On-Site - From follow-up inspection 2023-09-20: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over cream, veal over artichoke in walk-in cooler Corrected On-Site - From follow-up inspection 2023-09-20: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs, egg whites over whole muscle beef Corrected On-Site - From follow-up inspection 2023-09-20: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (59F - Cooling); bolanase sauce (59F-60F - Cooling); cooling in walk-in over night - From follow-up inspection 2023-09-20: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep containers, alfredo covered with plastic - From follow-up inspection 2023-09-20: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. At side station - From follow-up inspection 2023-09-20: **Time Extended**

7/13/2023· 2y 8mo ago

Visit ID: 8356579

Follow-up Inspection Required

5 high, 3 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar, at side station
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (59F - Cooling); bolanase sauce (59F-60F - Cooling); in walk-in over night
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork belly over stock in walk-in freezer Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over cream, veal over artichoke in walk-in cooler Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs, egg whites over whole muscle beef Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (59F - Cooling); bolanase sauce (59F-60F - Cooling); cooling in walk-in over night
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep containers, alfredo covered with plastic
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. At side station