LANDRY'S SEAFOOD HOUSE
Vineland Road
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 7/17/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 29-11-4:Basic - Water leaking from faucet, hand sink at bar
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw lobster then changed gloves without washing hands, operator coached employee on proper hand washing **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over corn, raw fish over cooked crab legs. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In make table next to reach in cooler on cookline. Raw seafood over prepped vegetables. Raw shrimp over sliced onions in two two cooler across from fryers on cookline. Raw fish over cooked crawfish in walk-in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding) on cookline, above chill line of container. Operator states less then 4 hours, will rapid chill **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher at bar
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 7/17/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 4/10/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 25-05-4:Basic - Single-service articles improperly stored. Filters not covered Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In between expo line and cookline, 2 buckets stored on floor. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (53F - Cold Holding); whipped topping (62F - Cold Holding) manager discarded product due to being held overnight in cooler
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at Handwash sink right inside kitchen Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/24/2023
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Near employee bathroom - From follow-up inspection 2023-08-24: **Time Extended**
- 10-14-5:Basic - - From initial inspection : Basic - Ice bucket stored on floor between uses. At machine in kitchen Corrected On-Site - From follow-up inspection 2023-08-24: **Time Extended**
- 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Behind bar Corrected On-Site - From follow-up inspection 2023-08-24: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At melted butter station. 90F Corrected On-Site - From follow-up inspection 2023-08-24: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. White bins with white dry ingredients - From follow-up inspection 2023-08-24: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. At bar, tested at 0ppm. Operator changed sanitizer, retested at 50ppm Corrected On-Site - From follow-up inspection 2023-08-24: **Time Extended**
- 09-01-4:High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hands to portion tortilla chips. Coached employee on proper food safety **Corrective Action Taken** - From follow-up inspection 2023-08-24: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced onions in two door cooler on cookline Corrected On-Site - From follow-up inspection 2023-08-24: **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. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding) Warning - From follow-up inspection 2023-08-24: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At bar - From follow-up inspection 2023-08-24: **Time Extended**
Food safety inspection conducted on 8/24/2023 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 8/23/2023
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near employee bathroom
- 10-14-5:Basic - Ice bucket stored on floor between uses. At machine in kitchen Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Behind bar Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At melted butter station. 90°F Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White bins with white dry ingredients
- 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. At bar, tested at 0ppm. Operator changed sanitizer, retested at 50ppm Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hands to portion tortilla chips. Coached employee on proper food safety **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced onions in two door cooler on cookline Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding) 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); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding) in cooler drawers on cookline. Operator states in unit over night. Warning
- 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. Sign not visible if at bar, no advisory on menu Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar
Food safety inspection conducted on 8/23/2023 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).