DirtyFLRestaurant Inspection Data

LAUNCH FAMILY ENTERTAINMENT PARK ORLANDO

Based on 4 health inspections, LAUNCH FAMILY ENTERTAINMENT PARK ORLANDO in ORLANDO has earned a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

Dowden Road
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13480230

Met Inspection Standards

1 high, 2 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted at the storage area back of the house operator inverted. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food wearing a bracelet. Manager coach the employee to take it off . Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed Employee preparing pizza no beard guard Employee added on . Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in 2 door cooler . Operator clean it . Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and mushrooms stored over pickles and pepperoni sliced at the reach-in cooler . Operator switch it . Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Semolina flour no label back of the house. Operator label it . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (45F - Cold Holding) Operator stated that he have a rush hour and table was open for 1 hour and he changed the sauce with a fresh one temperature 40 f . 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/ Manager show up while conducting my inspection.
  • 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. Jazlin-Luke-Brodie

8/1/2025· 8mo ago

Visit ID: 10875583

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn at the 3 door reach-in cooler.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At the storage area . Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lime stored on top of juice and dough at the reach-in cooler . Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle have no label .

1/29/2025· 1y 2mo ago

Visit ID: 8779558

Met Inspection Standards

5 high, 3 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the make table and the corner of the kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. The employee hand sink front area . Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and top of make table .
  • 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. Pizza sauce prepared 1-20-25. Operator discurded. Corrected On-Site
  • 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. Pizza sauce prepared 1-20-25.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ; Italian sausage topping (50F - Cold Holding); chicken topping (51F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; Italian sausage topping (50F - Cold Holding); chicken topping (51F - Cold Holding). Operator discarded it . Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The 2 door Reach-in freezer at the back area .
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The employee hand sink front area . Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. The employee hand sink front area . Repeat Violation

3/29/2024· 2y ago

Visit ID: 8378342

Met Inspection Standards

4 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cups and to go boxes stored on the floor at the front area . Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and bag stored at the storage area with the soda . Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink at the Front area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Storage area. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Employee hand sink at the Front area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.