CITRUS CLUB
255 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in downstairs storage area
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately cut open **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on prep table at cook line, and drink on bakery prep table. Operator immediately removed both **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. -Backpack on shelf over salad station . Operator immediately removed **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. Immediately removed **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside drawer cooler at main prep table cooler is torn
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets inside drawer cooler at main prep table cooler -Gasket in coffe/tea cooler at wait station
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed strawberries over other ready to eat foods in salad reach in cooler. - unwashed avocado over cucumbers in salad prep cooler. Operator immediately removed both **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Unable to register color change on test strips when checking sanitizer in 3 bay sink in kitchen. Per operator. Sanitation solution is a mix of quat and degreaser.
- 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. Mango habanero 2/14 ricotta 2/6, Snail butter 2/6, Corn starch in grapefruit and water mix 2/7. Operator discarded **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink at end of cook line. Operator immediately removed **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/24/2025 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 8/30/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-30: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At salad station - From follow-up inspection 2024-08-30: **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. Raw RedFish over cooked shrimp in fish cooler **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-08-30: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-30: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bread warming drawers not in use Can opener blade. Operator removed to be cleaned **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-08-30: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at dishwashing area **Repeat Violation** - From follow-up inspection 2024-08-30: **Time Extended**
Food safety inspection conducted on 8/30/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 8/29/2024
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At salad station
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw RedFish over cooked shrimp in fish cooler **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler: sour cream , liquid egg, bison juice, bison, redfish ; (45-52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: sour cream , liquid egg, bison juice, bison, redfish ; (45-52F - Cold Holding) overnight per operator. Operator immediately discarded **Corrected On-Site** **Repeat Violation** **Warning**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bread warming drawers not in use Can opener blade. Operator removed to be cleaned **Corrective Action Taken** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at dishwashing area **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar Seared salmon **Warning**
Food safety inspection conducted on 8/29/2024 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).