FRESH & CO
Jackson Street
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by kitchen hand wash sink. - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning over three compartment sink. - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 4/4/2025
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall by kitchen hand wash sink. - From follow-up inspection 2025-04-04: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information - From follow-up inspection 2025-04-04: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning over three compartment sink. - From follow-up inspection 2025-04-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen - From follow-up inspection 2025-04-04: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) - From follow-up inspection 2025-04-04: Next day call back due to temperatures Coffee bar: milk (50F - Cold Holding); half and half (51F - Cold Holding) Salad bar: house made dressing (62F - Cold Holding); butter (70F - Cold Holding) pico de gallo (49F - Cold Holding); cooked shrimp (48F - Cold Holding) **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F) **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-04: Next day call back due to temperatures Coffee bar: milk (50F - Cold Holding); half and half (51F - Cold Holding) Salad bar: house made dressing (62F - Cold Holding); butter (70F - Cold Holding) pico de gallo (49F - Cold Holding); cooked shrimp (48F - Cold Holding) **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled. **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-04-04: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen - From follow-up inspection 2025-04-04: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler. - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 4/2/2025
High Priority
5
Intermediate
7
Basic
19
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep station in kitchen.
- 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor by ovens.
- 36-24-5:Basic - Hole in or other damage to wall by kitchen hand wash sink.
- 14-69-4:Basic - Ice buildup in reach-in chest freezer by restrooms
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on oven handles in kitchen and on front line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in kitchen. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information
- 36-62-4:Basic - Light not functioning over three compartment sink.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in deli prep table in kitchen
- 25-05-4:Basic - Single-service articles improperly stored. Togo bags, cups, and catering containers stored on floor behind coffee station **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination Togo container lids at salad station.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen raw chicken in standing water at prep sink. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over prepared chicken. **Corrected On-Site** **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled **Repeat Violation**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs for omelet and proceed to cook and touched plate without hand washing. Coached employee regarding I hand wash sink **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon stored next to raw chicken. Raw beef stored next to raw chicken **Corrected On-Site** **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F) **Corrective Action Taken** **Repeat Violation** **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. sweet potatoes (109F - Hot Holding operator reheated in oven, temped at 167F) **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Thawing frozen edamame in sink. **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front line hand wash sink **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on filter
Food safety inspection conducted on 4/2/2025 revealed 31 total violations (5 high priority, 7 intermediate, 19 basic).
Inspection on 10/3/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting over three compartment sink **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Kitchen reach in cooler has torn gaskets
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets has debris
- 25-05-4:Basic - Single-service articles improperly stored. In kitchen in dry storage are case of paper plates. In hallway behind coffee station stored to go containers.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over ready to eat sour cream in front prep area **Corrected On-Site**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons in coffee bar area and register area Plastic coffee lids. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in kitchen. Salt and cinnamon in kitchen prep area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk-in cooler - Raw seared tuna over cut tomatoes **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62f at front table for less than 4 hours. Recommend time control.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken noodle soup at 123F, hot holding for 1 hour. Manager reheated to 203F **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna seasonal item no disclosure displayed on display case **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entry to kitchen **Corrected On-Site**
- 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./missing 4 employees training certificates.
Food safety inspection conducted on 10/3/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).