PUB ORLANDO
6000 Universal Boulevard
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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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).
Inspection on 4/30/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Warning - From follow-up inspection 2024-04-30: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable./cook line floor. Warning - From follow-up inspection 2024-04-30: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing cook's certificate/work for 7 years. Repeat Violation Warning - From follow-up inspection 2024-04-30: **Time Extended**
Food safety inspection conducted on 4/30/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 4/26/2024
High Priority
6
Intermediate
4
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Warning
- 36-11-4:Basic - Floors not maintained smooth and durable./cook line floor. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken./plastic container on cleaned dish rack. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./several cook line reach in coolers. Repeat Violation Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./small reach in cooler at cook line. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/wait station/ Corrected On-Site Repeat Violation Warning
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds./salmon cooking temperature at 128F, recooked to at least 145F before serving. 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./chlorine 0ppm. Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. 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./val pack salmon served undercooked. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pulled chicken 49F, shepherd pies mix 47F, prime rib 50F, cheese sauce 49F, sauerkraut 50F, spinach dip 48F/all cold holding for more than 4 hours in various reach in coolers. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled chicken 49F, shepherd pie 47F, prime rib 50F, cheese sauce 49F, sauerkraut 50F, spinach dip 48F/all cold holding for more than 4 hours in various reach in coolers. Garlic butter 75F, out for 3 hours on kitchen prep table/will use time as public health control Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both hand sinks at the bar/ Corrected On-Site Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink./one bar hand sink. Repeat Violation Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing cook's certificate/work for 7 years. Repeat Violation Warning
Food safety inspection conducted on 4/26/2024 revealed 16 total violations (6 high priority, 4 intermediate, 6 basic).
Inspection on 11/2/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line cold drawers/ Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./oven bottom tray soiled. Repeat Violation
- 14-17-4:Basic - Reach in freezer shelves with rust that has pitted the surface./cook line. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Party tray lids on top shelf. Coffee filters at coffee station/ Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area in kitchen. Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken eggs in walk in cooler./discarded immediately by chef.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 44F, fry station cooler, less than 4 hours/rechecked 41F/ Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available for bar dish machine. Quat strips not available for 3 compartment sink. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./wait station/ Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink./bar hand sink.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen hand sink/ Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./unable to show two employee's training from cook line. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./two chemical bottles not labeled, dish room. Repeat Violation
Food safety inspection conducted on 11/2/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).