PUB ORLANDO
6000 Universal Boulevard
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/11/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 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./salmon/ **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-11-4:Basic - Floors not maintained smooth and durable./cook line. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor./bags of soup in a pan stored on walk in freezer floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line oven bottom tray soiled. Ice machine exterior soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./small reach in cooler at cook line with standing water.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoned flour not labeled/back kitchen.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./cook placed raw salmon on grill with gloves then touched seasoning and sauce bottle without washing hands/advised/ **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shepherd's pie mix cold holding at 49F overnight at cook line cold drawers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherd's pie mix cold holding at 49F overnight at cook line cold drawers. Home made creamery dill sauce 52F, cook line prep cooler for less than 4 hours/iced immediately, rechecked 41F. Garlic butter holding at room temperature 65F for less than 4 hours/moved to walk in freezer/rechecked at 39F.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters expired 2022.
Food safety inspection conducted on 4/11/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./salt container at expo area/ **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./ **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair./gasket torn, cook line cold drawers.
- 36-11-4:Basic - Floors not maintained smooth and durable./cook line. **Repeat Violation**
- 36-62-4:Basic - Light not functioning./one light bulb, cook line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./spinach dip cold holding at 46F for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./spinach dip 46F, cold holding in reach in cooler for more than 4 hours per chef.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 11/5/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).