DirtyFLRestaurant Inspection Data

FOUR FLAMINGOS

Health inspection records show FOUR FLAMINGOS in ORLANDO has 7 inspections with a food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

1 Grand Cypress Boulevard
Orlando, Florida, 32836
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13513591

Met Inspection Standards

2 high, 2 int, 2 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food spilled on the bottom of reach in cooler in the pantry area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on the counter in the banquet hallway.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of beef filet 46°f stored inside reach in cooler drawers overnight. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature beef filet 46°f stored inside reach in cooler drawers, recommend to removed from cooler stored in the refrigerator drawers overnight on the cook line, Spoke to Chef at time of inspection Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty storage shelves in the reach in freezer(pantry area)
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw oysters, spoke to Chef provided sign for restaurant at time of inspection. Corrected On-Site

9/5/2025· 6mo ago

Visit ID: 10922534

Met Inspection Standards

2 high, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed peeling paint on the air conditioner vents in the back kitchen. Observed terrible dust accumulation on the ceiling both ceiling vents back kitchen area.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed broken light shield in the back kitchen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked black beans in cooler overnight 44°f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of black beans 44°f stored inside reach in cooler over night recommend to stop sale on the product.

1/21/2025· 1y 1mo ago

Visit ID: 8885672

Met Inspection Standards

3 high, 2 int, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom reach in cooler has liquid spilled on the bottom.(beverage cooler server area)
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Demi sauce labeled 1/7 stored inside walk in cooler over 7 days checked on Tuesday 1/21.
  • 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. Observed Demi sauce labeled 1/7 stored inside walk in cooler over 7 days.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 44°f stored in reach in cooler overnight.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed two oyster tags not date marked in the kitchen.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two green cutting boards used for slicing lemons and limes soiled, recommend to replace or resurface. (Bar area)

9/10/2024· 1y 6mo ago

Visit ID: 8770485

Met Inspection Standards

1 int, 4 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top panel of reach in counter has food debris left on the surface.(bar area)
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler used for salads.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the caulking behind the 3 compartment sink.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink, located in the back prep kitchen.
  • 05-02-4:Intermediate - Color-coded thermometers in use without a numerical scale. Observed the color coded thermometer used inside reach in cooler color numerical scale not able to read.

2/27/2024· 2y ago

Visit ID: 8616009

Met Inspection Standards

1 int

  • 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Bacon wrapped tenderloin sealed day before; chicken Warning - From follow-up inspection 2024-02-27: Multiple items in walk in cooler **Time Extended**

2/20/2024· 2y ago

Visit ID: 8616008

Follow-up Inspection Required

4 high, 5 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of water over prep area Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar Warning
  • 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. Parsnip cream 2/6, lemon curd 2/4, empanada 2/13 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on tray under prep table 61f. Advised to use time as a public health control. Butter 47F in 1/9 pan Garlic butter 49F. Discarded at end of night per operator. Pork belly on sheet pan pulled out for a large party 54F. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 104F advised to use time as a public health control Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Bacon wrapped tenderloin sealed day before; chicken Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Warning
  • 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. Purple potato 2/11 thawed previous day Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

8/24/2023· 2y 6mo ago

Visit ID: 8371140

Met Inspection Standards

3 high, 2 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice block on the condenser inside reach in freezer Repeat Violation
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed olives,lemon, limes stored on the top bar where customers seat, recommend to cover the items for protection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sirloin 46°f filet wrap bacon stored inside reach in cooler drawers on Cook line less than 4 hours Recommend to use ice bags also quick chill product in another unit. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Creamy butter not time marked stored on the cook line Chef explained to employee. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has white stains left on the surface, stewarding replaced. Corrected On-Site
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed only three oysters tags provided missing the other per Chef