DirtyFLRestaurant Inspection Data

OTTO'S HIGH DIVE

Robinson Street
Orlando, Florida, 32803
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2025

Inspection #: 3590526

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866549

  • 35A-02-7:High Priority - Live, small flying insects found 2 flyings incests in outside prep area Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added an entire outside cooking and prep area. Outside area is not enclosed with full walls. Outside area has open grills, enclosed grill, prep tables, reach in cooler, smoker, portable hand sink, cooking equipment hooked up to propane tanks. Owner has agreed to close up and not operate outside area until plans have been approved and full walls, floors and ceiling are added Warning

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