DirtyFLRestaurant Inspection Data

DISCOVERY COVE LAGUNA GRILL

Health inspection records show DISCOVERY COVE LAGUNA GRILL in ORLANDO has 7 inspections with a food safety rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 7 reports on file

6000 DISCOVERY COVE WAY

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

10/1/2025· 5mo ago

Visit ID: 13536612

Met Inspection Standards

2 int, 1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At entrance to kitchen - From follow-up inspection 2025-10-01: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Carts in front of dry storage room, rags in sink. Towelsin handseink at buffetCorrected On-Site Corrected On-Site - From follow-up inspection 2025-10-01: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel in hamdsink in kitchen. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-10-01: **Time Extended**

9/30/2025· 5mo ago

Visit ID: 10871052

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At entrance to kitchen
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 15 small flying incets at soda bibs next to dish Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw fish over hotdogs Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Carts in front of dry storage room, rags in sink. Towelsin handseink at buffetCorrected On-Site Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel in hamdsink in kitchen. Operator coached employee **Corrective Action Taken**

6/4/2025· 9mo ago

Visit ID: 10743103

Met Inspection Standards

1 high, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk-in cooler. Recommended wall hanging thermometer due to extremely packed walk-in
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mango salsa (114F - Hot Holding) in hotbox on buffet line. Operator will reheat **Corrective Action Taken**

12/27/2024· 1y 2mo ago

Visit ID: 10742753

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef; (47F - Cold Holding); cut melon (48F - Cold Holding) walk-in cooler. Operator states all items removed to allow room for delivery. - From follow-up inspection 2024-12-27: **Time Extended**

12/13/2024· 1y 2mo ago

Visit ID: 8781556

Follow-up Inspection Required

2 high, 1 int

  • 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. Tested at 0ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef; (47F - Cold Holding); cut melon (48F - Cold Holding) walk-in cooler. Operator states all items removed to allow room for delivery.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dry storage Corrected On-Site

4/5/2024· 1y 11mo ago

Visit ID: 8571543

Met Inspection Standards

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

12/11/2023· 2y 3mo ago

Visit ID: 8380647

Met Inspection Standards

2 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mildew accumulation. Operator stated they will clean with upcoming closing **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer gasket peeled off with ice build up operator will fix during closure **Corrective Action Taken**
  • 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. Strip reading 0ppm from dishwasher. Retested at 100ppm 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 salmon (131F - Hot Holding) in kitchen. Chef removed from hot box to reheat. sausage (125F - Hot Holding) operator removed to reheat to minimum temp **Corrective Action Taken**