DirtyFLRestaurant Inspection Data

HARD ROCK CAFE - MAIN (1ST FLOOR)

HARD ROCK CAFE - MAIN (1ST FLOOR) has 6 health inspections on file for its ORLANDO location, with an overall rating of 1.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

Universal Boulevard
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 10870097

Met Inspection Standards

2 high, 1 int, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage in drop ice cream reach in freezer Chef discarded Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bun toaster in side station
  • 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. 149.3F Changed water Then was 165.5 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. Table top heat well next to fryer caramelized onions (65F - Hot Holding); hot box on cooks line -cooked ribs (112F - Hot Holding) Less than four hours Placed in oven for temperature recovery 20 minutes later reheated to Ribs 177F Onions 185F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. White cutting boards on sandwich top reach in coolers on cooks line Repeat Violation

8/6/2025· 7mo ago

Visit ID: 13483103

Met Inspection Standards

1 high, 2 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Single door reach in freezer Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak drawers across from flat to grill on cooks line raw steak (51F - Cold Holding) Less than 4 hours per chef Placed ice bags on for temperature recovery 20 minutes later Raw steak 46F **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cooks line
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Closest to fry station on expo line cooks side Repeat Violation

2/14/2025· 1y ago

Visit ID: 8855448

Met Inspection Standards

2 high, 2 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Lexon lids cracked in walk in cooler
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer reach in cooler Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Muddler and stirred spoon at the bar 66F Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Grill picks on cooks line Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo side closest to Florida room Less than four hours Cole slaw (61F - Cold Holding); house made ranch (58F - Cold Holding); house made blue cheese (57F - Cold Holding) Placed in blast chiller for temperature recovery 20 minutes later Cole slaw 42F House made ranch 41F House made Blue Cheese 42F **Corrective Action Taken** Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top Warner next to to nacho station cheese sauce (122F - Hot Holding); black beans (120F - Hot Holding) Less than four hours per chef Placed in steamer for rapid reheat 15 minutes later Black beans 169F Cheese sauce 171F Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun middle of bar Corrected On-Site
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. By fryer station Corrected On-Site Repeat Violation

8/9/2024· 1y 7mo ago

Visit ID: 8725156

Met Inspection Standards

2 high, 1 int, 2 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Several pans on cooks line Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Tooth pick flags on cooks line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes on middle table of cooks line sliced tomatoes (56 - Cold Holding) Less than four hours and chef had them add ice to rapid chill Was 51F 15 minutes later **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top holding pan on cooks line cooked burgers (108 - Hot Holding) Less than four hours per chef and chef discarded Corrected On-Site Repeat Violation
  • 14-04-4:Intermediate - (2)Microwaves missing fan guard cover/splatter shield. On the cooks line Corrected On-Site Repeat Violation

10/12/2023· 2y 5mo ago

Visit ID: 8524766

Met Inspection Standards

2 high, 1 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from burger station on cooks line Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Fryer single door freezer on cooks line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) outside of pizza oven 2) outside of bun toaster
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Pizza prep area
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cooked sliced sausage across from burger station 61 Less than 4 hours Placed in blast chiller for temperature recovery 20 minutes later 43F Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs 110 Less than four hours taken upstairs and placed in oven for rapid reheat 20 minutes later 171 Corrected On-Site
  • 14-04-4:Intermediate - 2 Microwave missing fan guards cover/splatter shield. One for fryer and one next to fryer

7/28/2023· 2y 7mo ago

Visit ID: 8451047

Met Inspection Standards

2 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on Grill station
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Side kitchen
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 150.0F in kitchen Maintenance worked on then was 158.5F Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter cooler under grill less than four hours raw burger (51F - Cold Holding); raw kids burger (52F - Cold Holding) Placed in blast chiller for temperature recovery 20 minutes later Raw burger 39 Raw kids burger 42 Corrected On-Site