OLE RED ORLANDO RESTAURANT
8417 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks in kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./front wait station hand sink soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and panko bins. Sugar bin, front wait station. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw burger patties stored over raw shrimp/cook line cold drawers. Raw shell gas stored over dairy products, bakery station cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./honey butter holding at 59F, expo line for less than 4 hours/iced/rechecked 41F/ 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./mashed potatoes hot holding at 125F, less than 4 hours/reheated to 169F/ Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./dumped ice into wait station hand sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar and cook line hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink./bakery station hand sink. Corrected On-Site
Food safety inspection conducted on 4/25/2025 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 11/19/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./backpacks and bags stored with food products/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawer gasket soiled.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lemon stored over sliced tomatoes, walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar bin, wait station/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties over sliced tomatoes, cook line reach in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./herb butter 44F, less than 4 hours/moved to walk in cooler, rechecked 40F/ Corrected On-Site
Food safety inspection conducted on 11/19/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak. Repeat Violation Warning - From follow-up inspection 2024-07-03: Per OPQ trainer, time extended for another 60 days. **Time Extended** - From follow-up inspection 2024-09-05: Spoke to OPQ trainer. HACCP plan received and pending. **Time Extended**
Food safety inspection conducted on 9/5/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. Warning - From follow-up inspection 2024-07-03: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak. Repeat Violation Warning - From follow-up inspection 2024-07-03: Per OPQ trainer, time extended for another 60 days. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired. Warning - From follow-up inspection 2024-07-03: **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area./advised. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./cook line/ Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line small reach in cooler with standing water. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw fish, cook line reach in cooler/ Corrected On-Site Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line reach in cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken cold holding at 44F overnight, cook line small reach in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F overnight, cook line small reach in cooler. 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. Pulled pork 125F, cooked peach pie filling 87F, mashed potatoes 120F, Mac and cheese 117F, mushroom gravy 122F/all less than 2 hours/reheated to pulled pork 196F, cooked peach pie filling 183F, mashed potatoes 168F, Mac and cheese 187F and mushroom gravy 175F/ Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak. Repeat Violation Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired. Warning
Food safety inspection conducted on 4/30/2024 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Warning - From follow-up inspection 2023-11-14: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Warning - From follow-up inspection 2023-11-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Bar soda gun interior soiled. Warning - From follow-up inspection 2023-11-14: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 10/3/2023
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink stored in between food/cook line storage area/ Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Warning
- 08B-38-4:Basic - Food stored on floor./a container of flour in kitchen/ Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cold drawers gaskets soiled. Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./forks and knives on cleaned dish rack. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over bag of cheese/cook line cold drawers/ Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./buttermilk at cook line 46F/less than 4 hours, adding ice/rechecked 40F. 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./pulled pork 131F, hot holding for less than 4 hours/reheated on stove to at least 165F. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Bar soda gun interior soiled. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving Ahi Tuna Nachos with no indication tuna is a raw product. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dish room hand sink/ Corrected On-Site Warning
- 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line/salad station hand sink. Bar hand sink/ Corrected On-Site Repeat Violation Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.establishment is doing cooked-chill reduced oxygen packaging, including taco meat, pulled pork, cheese sauce. Also vacuum packaging raw pork chop and steak. Repeat Violation Warning
Food safety inspection conducted on 10/3/2023 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).