DirtyFLRestaurant Inspection Data

DEBONAIR SUPPER CLUB

DEBONAIR SUPPER CLUB has 11 health inspections on file for its ORLANDO location, with an overall rating of 3.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 11 reports on file

183 S ORANGE AVE UNIT 183

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 11 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13474716

Met Inspection Standards

3 high, 1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Sweater, purse, backpack on top of boxed food and meat display board
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in ice machine at bar
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at wait station cooler slow draining
  • 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. Dishwasher at bar. Tested 00ppm. Chlorine. Operator replaced sanitizer. Tested at 100ppm chlorine Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over sauces in cooler. Operator removed Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato sauce ; (90-101F - Hot Holding) on stove less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. Operator reheatedto 175F Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner. Operator labled Corrected On-Site

7/28/2025· 7mo ago

Visit ID: 10946169

Met Inspection Standards

2 high, 3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator immediately printed and displayed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Cases of alcohol on floor in storage room. Operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over sauces in cooler on cook line. Unwashed lettuce over cut cantaloupe in walk in cooler. Operator immediately removed all Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. -Employee drink stored in ice bin at bar used for customer drinks. Advised to immediately empty ice bin and sanitize. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Employee drink stored in ice bin at bar used for customer drinks. Advised to immediately empty ice bin and sanitize. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags Operator immediately put dates on tags Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic bin in hand sink at bar. Operator immediately removed Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cream Spinach prepared on 7/19 per operator. Operator froze on 7/20 and thawed on 7/27 still had original prep date of 7/19. Operator put correct date of 7/31 Corrected On-Site

1/22/2025· 1y 1mo ago

Visit ID: 10760192

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

1/15/2025· 1y 1mo ago

Visit ID: 10755099

Follow-up Inspection Required

1 high

  • 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. Dish machine at bar is not sanitizing. Even after changing sanitizer and priming several times. Warning - From follow-up inspection 2025-01-15: Operator is not currently using machine and is washing all bar wear in back kitchen. Operator has repairs scheduled **Time Extended**

1/7/2025· 1y 2mo ago

Visit ID: 8858510

Follow-up Inspection Required

2 high, 4 int, 2 basic

  • 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. Tuna in walk in . Operator immediately cut open Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at nar Corrected On-Site
  • 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 at bar is not sanitizing. Even after changing sanitizer and priming several times. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked hot dogs under oysters and scallops in walk in cooler. Operator immediately corrected Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Empty container in hand sink at ware washing area . Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for dishwasher
  • 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-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Americana sauce vim walk in cooler dated 12/24. Per operator it was prepped and frozen on 12/24 and thawed on 1/7. Operator immediately put correct date. Corrected On-Site

8/15/2024· 1y 6mo ago

Visit ID: 8858368

Met Inspection Standards

2 int

  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had container in basin Corrected On-Site - From follow-up inspection 2024-08-15: **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 2024-08-15: **Time Extended**

8/13/2024· 1y 7mo ago

Visit ID: 8728780

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tanks in back bar storage area
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch 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. Tongs and ice scoop used for ice , touching ice in bar ice bin Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is offering wild caught Corvina as ceviche served undercooked that has not undergone parasite destruction. Informed operator that they can not serve wild caught corvina undercooked. They must serve it fully cooked or serve a fish that has undergone parasite destruction if they wish to serve ceviche fish undercooked. . Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had container in basin Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and seared tuna. Advised operator to put * on all tuna items on menu served undercooked. Warning
  • 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.

6/20/2024· 1y 8mo ago

Visit ID: 8678401

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

5/21/2024· 1y 9mo ago

Visit ID: 8638043

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-21: Operator waiting for food handler training books to be delivered. Training will be conducted immediately when received. **Time Extended**

3/21/2024· 1y 11mo ago

Visit ID: 8559007

Follow-up Inspection Required

3 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in warewashing area blocked by dry dish racks and trash can. Operator immediately removed Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 02A-02-4:Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided operator with cooked oyster consumer advisory. Operator printed and displayed. Corrected On-Site Warning

11/27/2023· 2y 3mo ago

Visit ID: 8237558

Met Inspection Standards

1 high, 1 int, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All 4 bathrooms Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna, soft boiled egg, ceviche, beef Tartar, gooey egg, tuna, salmon, smoked salmon, avocado poke (tuna) , scratch mayo, Corrected On-Site