DirtyFLRestaurant Inspection Data

PERKINS AMERICAN FOOD CO

PERKINS AMERICAN FOOD CO maintains a 1.7/5 food safety rating based on 4 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 4 reports on file

7625 Turkey Lake Road
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13656332

Met Inspection Standards

3 high, 3 int, 11 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In sugar container by wait station , operator removed bowl - From follow-up inspection 2026-03-20: **Time Extended**
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) not properly installed on cooks line - From follow-up inspection 2026-03-20: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by cook lines , employee coat and bag in dish machine area - From follow-up inspection 2026-03-20: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cooks line - From follow-up inspection 2026-03-20: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-03-20: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets of both walk in cooler and walk in freezer - From follow-up inspection 2026-03-20: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cooks line - From follow-up inspection 2026-03-20: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers On cooks line - From follow-up inspection 2026-03-20: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. By hand sink on cooks line - From follow-up inspection 2026-03-20: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. By wait station , operator moved to proper location Corrected On-Site - From follow-up inspection 2026-03-20: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of white powder by wait station not labeled Repeat Violation - From follow-up inspection 2026-03-20: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw chicken tenders behind ready to eat French fries in reach in freezer - From follow-up inspection 2026-03-20: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hollandaise sauce Brown gravy Cheese sauce on cooks line 3 cracked eggs on cooks line Repeat Violation - From follow-up inspection 2026-03-20: **Time Extended**
  • 03F-01-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. For hollandaise, gravy and cheese sauce on cooks line - From follow-up inspection 2026-03-20: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -cutting boards on cooks line -in between equipment on cooks line -can opener by prep area - Repeat Violation - From follow-up inspection 2026-03-20: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bucket of sanitizer stored in handwash sink in wait station , operator moved Corrected On-Site - From follow-up inspection 2026-03-20: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning thermometer in hand sink - From follow-up inspection 2026-03-20: **Time Extended**

3/20/2026· 3w ago

Visit ID: 13517238

Follow-up Inspection Required

5 high, 3 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar container by wait station , operator removed bowl
  • 29-18-4:Basic - Drain cover(s) not properly installed on cooks line
  • 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 bag by cook lines , employee coat and bag in dish machine area
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cooks line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets of both walk in cooler and walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cooks line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers On cooks line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. By hand sink on cooks line
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By wait station , operator moved to proper location Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of white powder by wait station not labeled Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw chicken tenders behind ready to eat French fries in reach in freezer
  • 28-13-5:High Priority - Raw sewage on ground of establishment. In both women and men's bathroom , operator cleaned but did not sanitized. Operator closed establishment, event took place during time of inspection . Admin Complaint
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Floor drains in both restrooms Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hollandaise sauce Brown gravy Cheese sauce on cooks line 3 cracked eggs on cooks line Repeat Violation
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. For hollandaise, gravy and cheese sauce on cooks line
  • 22-02-4:Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -cutting boards on cooks line -in between equipment on cooks line -can opener by prep area - Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket of sanitizer stored in handwash sink in wait station , operator moved Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning thermometer in hand sink

9/10/2025· 7mo ago

Visit ID: 10910184

Met Inspection Standards

2 high, 3 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1) pans and plates in the dish room 2)boba strainers in beverage stations Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator and she posted. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 1) prep kitchen next to single service items 2) next to clean equipment dish room Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container on beverage station Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 in pan on cooks line.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner next to margarita salt next to boba station. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) dicer soiled in dish room 2)cutting boards on sandwhich top coolers throughout the kitchen
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Server side station. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

2/12/2025· 1y 2mo ago

Visit ID: 10701697

Met Inspection Standards

1 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing in kitchen. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer door
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at all hand wash sinks at 2 of 5 sinks in kitchen.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.