MAIN EVENT ORLANDO
9101 INTERNATIONAL DR STE 1032
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/5/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris./bar floor soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza oven bottom tray soiled. Two hand sinks interior soiled/dish washing and back prep area hand sinks.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46F, cut lettuce 46F, corn mix 47F, salsa 47F, pico 47F, raw burger patties 52F, cooked diced chicken 52F/all cold holding for less than 4 hours per manager/all moved to walk in freezer/rechecked tomatoes 39F, cut lettuce 40F, corn mix 39F, salsa 37F, pico 39F, raw burger patties 41F, cooked chicken 41F. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
- 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./one new kitchen employee/form emailed and signed by employee immediately/ **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./expo line next to hand sink.
Food safety inspection conducted on 2/5/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen/ **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./employee's bag stored on top of packaged salt and pepper, under back kitchen prep table/ **Corrected On-Site** **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris./walk in freezer floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./pizza oven bottom tray soiled. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fry sandwich reach in cooler interior soiled. Fry sandwich reach in cooler with standing water. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine area wall soiled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pico de gallo 45F, sliced tomatoes 45F, sour cream 44F, cut lettuce 46F/all less than 4 hours/moved to walk in cooler, rechecked pick de gallo 41F, sliced tomatoes 42F, sour cream 42F, cut lettuce 43F/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting boards at back kitchen prep area.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./some employee's training certificates are copies/Safestaff.
Food safety inspection conducted on 7/24/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).