DirtyFLRestaurant Inspection Data

COCKTAILS CATERING

Health inspection records show COCKTAILS CATERING in ORLANDO has 4 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 4 reports on file

9640 BOGGY CREEK RD UNIT 5

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13507617

Met Inspection Standards

1 high, 2 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Gold forks not inverted at utensils station Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in white container to labeled.operator labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cold cuts and cheese at reach in cooler at prep area. Operator moved to bottom of reach in cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at dry dish storage
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer in clear bottle at utensil prep area. Operator labeled bottle Corrected On-Site

8/28/2025· 6mo ago

Visit ID: 10933773

Met Inspection Standards

1 high, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at first kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tong on oven door handle Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at secondary prep area
  • 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. Dish machine sanitizing 0ppm.Ecolab showed up during the inspection Corrected On-Site

5/7/2025· 10mo ago

Visit ID: 8727093

Met Inspection Standards

3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Char-broiler accumulated debris. Deep fryer by back storage area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Bowls and lids on top shelf by prep area not inverted.

4/22/2024· 1y 10mo ago

Visit ID: 8388052

Met Inspection Standards

1 high, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. 3 door reach in cooler #2, door handles are broken
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed frying oil on the floor in prep kitchen, operator moved it to a shelf. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. The handwashing sink in the employee bathrooms
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over cooked chicken in reach in cooler. Operator moved the raw steak to the bottom shelf Corrected On-Site