DirtyFLRestaurant Inspection Data

EL FLAMBOYAN

South Orange Blossom Trail
Orlando, Florida, 32855
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/16/2025

Inspection #: Visit ID: 8864033

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in dry rice container 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. Handle in sugar container . Operator immediately removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil used for scoping in water room temperature. Operator immediately discarded water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan. Also advised to not have blowing on dish machine
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. unwashed snowpeas over cooked noodles and other ready to eat vegetables in walk in cooler. Operator immediately corrected Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice 53F-75F in walk in cooler since 10am cooling 6hrs per operator . Operator immediately discarded Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw pork, raw chicken , over unwashed whole plantains in walk in cooler. Operator immediately removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over cooked chicken and ready to fruit on cart in walk in cooler -raw eggs over chicken seasoning in walk in cooler. Operator corrected all items Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried rice 53F-75F in walk in cooler since 10am cooling 6hrs per operator . Operator immediately discarded Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8731523

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has hole in sanitizer line.Facility is using triple sink
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler across from cooking equipment
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
  • 08B-12-5:Basic - Stored food not covered. Ribs,beef and chicken in tall reach in cooler have no lids
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Fried chicken lined with paper towel at tall reach in cooler at cooks line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked shrimp in walk in cooler Frozen chicken in ziplocks stored over frozen cooked pork at walk in freezer
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak,chicken,cooked eggs,diced ham and cut lettuce temping between 49F-51F.Per operator items were in the reach in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak,chicken,cooked eggs,diced ham and cut lettuce temping between 49F-51F.Per operator items were in the reach in cooler overnight.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in hand washing sink at front line Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at front counter has a soap dispenser that does not dispense soap

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8550909

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 77F, operator removed the water. Corrected On-Site
  • 22-16-4:Basic - Walk in cooler shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of steam table, operator removed it. Corrected On-Site

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8352843

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Double door stainless reach in cooler gasketsripped. Dishwasher not used at this time.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor under rear cook area.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oscillating fan in back kitchen heavily soiled.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Sent info to person in charge.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent cleanup information for licensee to post. Corrected On-Site