DirtyFLRestaurant Inspection Data

PINE AND OAK TAVERN AT RIO PINAR GOLF

PINE AND OAK TAVERN AT RIO PINAR GOLF in ORLANDO has 8 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

8600 EL PRADO AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13463851

Met Inspection Standards

8 high, 2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in salad station.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk cornstarch, , sugars
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Beans and plum sauce , roasted red peppers
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Shredded cheese kept by warmer
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored in same shelves as cooked ribs
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over pork in walk in cooler in cooler , removed Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad 12-2-2025 12-04-2025 Tomato cream Marinara 12-06-2025
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad with date 12-2-2025 Tomatoes cream 12-4-2025 Marinara 12-6-2025 Repeat Violation** Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuscan butter 50F Cream chive sauce 50 Butter 46 F all kept overnight in small make table located in cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuscan butter 50F Cream chive sauce 50 Butter 46 F all kept overnight in small make table located in cook line.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese opened two days ago no date marked.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tray with sauces inside hand sink located at bar.

7/24/2025· 7mo ago

Visit ID: 13463149

Met Inspection Standards

1 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employees Warning - From follow-up inspection 2025-07-24: **Time Extended**

7/16/2025· 7mo ago

Visit ID: 10887926

Follow-up Inspection Required

6 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi thawed in original package . Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Bacon jam with date of 6-16-2025 Tomato jam with date of 6-19-2025 Cooked chicken 7-7-2025 Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm at bar with 10 ppm Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bacon jam with date of 6-16-2025 Tomato jam 6-19-2025 Cooked chicken with date of 7-7-2025 Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bacon jam with date of 6-16-2025 Tomato jam with dates of 6-19 - 2025 and 7-9 -2025 Cooked chicken with dates of 7-7-2025 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Penne pasta kept cooling overnight in walk in cooler with temperature of 45 f Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce placed, sliced tomato kept on cook line for less than 4 hrs with/ temperature of 47 to 50 F . Ice placed under it, shaved ham and pork kept on make table across from three compartment sink in cook line with temperature of 51F. Moved to other cooler **Corrective Action Taken** Repeat Violation Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employees Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Short ribs removed from freezer on Saturday and label not changed. Warning

2/26/2025· 1y ago

Visit ID: 10787549

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill Warning - From follow-up inspection 2025-02-26: **Time Extended**

2/25/2025· 1y ago

Visit ID: 10701505

Follow-up Inspection Required

5 high, 2 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch, bartender wearing a watch. Corrected On-Site Warning
  • 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served medium with no parasite destruction letter. Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over prospect in reach in cooler . Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over noodles in walk in freezer . Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in coolers overnight.: Butter, pico and heavy cream all kept in small cooler located in cook line with temperature of 45F. Bang bang shrimp 45F, ribeye 47F, sour cream 46F, cooked wedges potatoes 46F, sliced ham 46, cooked onions 46F, raw chicken breast 49F, sliced ham 46F . All kept overnight on talk two door reach in cooler located across from cook line. Birria meat 47F, short ribs 54F, Caesar dressing 49F, birria broth 48F all kept on talk reach in cooler located at kitchen entrance. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in coolers overnight.: Butter, pico and heavy cream all kept in small cooler located in cook line with temperature of 45F. Bang bang shrimp 45F, ribeye 47F, sour cream 46F, cooked wedges potatoes 46F, sliced ham 46, cooked onions 46F, raw chicken breast 49F, sliced ham 46F . All kept overnight on talk two door reach in cooler located across from cook line. Birria meat 47F, short ribs 54F, Caesar dressing 49F, birria broth 48F all kept on talk reach in cooler located at kitchen entrance. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container filled with water and kept in hand sink located by dish area. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing make with raw eggs not identified in menu as raw. Warning

10/22/2024· 1y 4mo ago

Visit ID: 8742218

Met Inspection Standards

4 high, 1 int, 8 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of drinks in liquor room
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Dumpster has missing lid
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ice machine air filter. -Floor fan
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bagged shrimp thawing at room temperature Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Panko and flour Corrected On-Site
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person touching and cutting parsley and thyme that will not be used for a heated item. Advised operator to wash hands and wear gloves Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon out of its original packaging over boxed pretzels in freezer. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil. At room temperature. Operator immediately discarded Chef hot sauce made butter with garlic Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil. Chef hot sauce made butter with garlic 1qt . Both items At room temperature over 4hrs per operator. Operator immediately discarded Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink at entrance of kitchen Corrected On-Site

5/21/2024· 1y 9mo ago

Visit ID: 8491891

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in spice container Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in chest freezer
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. confirmation # 236068869 Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over open box of croissant in walk in freezer Corrected On-Site
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

9/5/2023· 2y 6mo ago

Visit ID: 8486578

Met Inspection Standards
  • N/A:No Violations Were Observed