CITRUS CLUB
255 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 3/25/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line - From follow-up inspection 2024-03-25: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler at salad station - From follow-up inspection 2024-03-25: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-25: **Time Extended**
Food safety inspection conducted on 3/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/22/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 and bags on dry storage shelf above dry goods in salad station Headphones and case on shelf above prep cooler on cook line Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler at salad station
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic, cooked potatoes, butter, red sauce, Halibut , crab, flounder lentils. All items in sauté prep cooler less than 4 hours per operator. Operator put on ice and moved items to other cooler for immediate temperature recovery. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items. Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 1 bottle of Cleaning chemicals on shelf above salad station prep cooler. Operator immediately removed Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line. Corrected On-Site
- 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 3/22/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 10/16/2023
High Priority
4
Intermediate
6
Basic
12
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walkway closet and in kitchen
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vent above oven in banquet prep area
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Two employee drinks on shelves above prep table In banquet prep area Employee drink in reach in cooler at banquet station Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch while cutting lemons. Prep cook wearing watch in banquet station
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf
- 36-24-5:Basic - Hole in or other damage to wall. By salad station
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Exterior oven doors
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler by salad station
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna vacuum packed not thawed according to manufacturer specifications. Operator cut open package Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 78F. Operator discarded Corrected On-Site
- 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 turkey sausage removed from original packaging over multiple items in reach in freezer
- 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. Salsa 8/8 Special tomato sauce 9/27 Slaw 10/5 Tomato Vera Cruz 10/3 Chef sauce tomato based 9/21
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle over unwashed potatoes Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by banquet station had shelves in the way
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area had food particles
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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.
- 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. Sauerkraut prepared 10/13 per operator. Operator put correct date Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 22 total violations (4 high priority, 6 intermediate, 12 basic).