DirtyFLRestaurant Inspection Data

OTTO'S HIGH DIVE

Robinson Street
Orlando, Florida, 32803
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10800512

  • N/A:No Violations Were Observed

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10705993

  • 14-11-5:Basic - Equipment in poor repair. Dish machine not functioning. Will use other dish machine until repairs are made
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Low boy cooler; tomato sauce with pork (51F - Cold Holding); pork (51F - Cold Holding); black beans (51F - Cold Holding) Make table shrimp (46F - Cold Holding) Per chef from night before Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler; tomato sauce with pork (51F - Cold Holding); pork (51F - Cold Holding); black beans (51F - Cold Holding) Make table shrimp (46F - Cold Holding) Both inspectors and operator thermometer showed same temperatures Per chef from night before, chef discarded items **Corrective Action Taken** Warning

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8740329

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish dip made with fish 56° Lemon dill dressing made with garlic and oil 55°
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 56° Lemon dill dressing made with garlic and oil 55°
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside by back door splitter no vacuum breaker
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machines

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8548450

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven light soil
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with form Corrected On-Site

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8553256

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar Warning - From follow-up inspection 2023-11-15: **Time Extended** - From follow-up inspection 2024-01-10: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar Warning - From follow-up inspection 2023-11-15: **Time Extended** - From follow-up inspection 2024-01-10: **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. Establishment is Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun Warning - From follow-up inspection 2023-11-15: **Time Extended** - From follow-up inspection 2024-01-10: Operator has been in contact with Dbpr-OPQ in regards of their requirements for HACCP. time extended until the next unannounced inspection **Time Extended**

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8548220

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar Warning - From follow-up inspection 2023-11-15: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2023-11-15: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar Warning - From follow-up inspection 2023-11-15: **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. Establishment is Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun Warning - From follow-up inspection 2023-11-15: **Time Extended**

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8361821

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink In make table prep cooler next to food Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar Warning
  • 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. 00ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mojo aioli made with raw egg. 67F less than 2 hours per operator. Advised to put on ice for immediate temperature recovery **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on both menus, Mojo Aoli made with raw egg Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar 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 Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun Warning