DirtyFLRestaurant Inspection Data

SPACE 220 RESTAURANT

Health inspection records show SPACE 220 RESTAURANT in ORLANDO has 7 inspections with a food safety rating of 3.5/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

FWE Promenade
Florida, 32830
Orange County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13663310

Met Inspection Standards

2 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of steamer accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2026-04-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled throughout the establishment. Wall is soiled by the dishwashing area. Exterior of waffle maker has a residue build up. Exterior of ice machine is soiled. Warning - From follow-up inspection 2026-04-02: Waffle maker needs to be cleaned **Time Extended**

3/31/2026· 2w ago

Visit ID: 10935309

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 33-17-4:Basic - Garbage cans soiled. Warning
  • 22-08-4:Basic - Interior of steamer accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled throughout the establishment. Wall is soiled by the dishwashing area. Exterior of waffle maker has a residue build up. Exterior of ice machine is soiled. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Demi glaze,50 f cooling from last night. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Demiglaze ,50 f,cooling from last night. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,47 f,clarified butter,46 f,eggs,48 f held less than fours transferred to another walk in cooler for a quick chill stated chef. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Demiglaze is covered while cooling from last night.Operator discarded. Warning

9/12/2025· 7mo ago

Visit ID: 13510523

Met Inspection Standards

2 int, 2 basic

  • 14-11-5:Basic - Ice machine gasket is in poor repair.Servers station area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer walk in cooler door is soiled. Residue build up on the reach in cooler at cooks line. Caulking is soiled by the dishmachine area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is stained. Tomato slicer is stained
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by ice machine.

4/21/2025· 12mo ago

Visit ID: 10725903

Met Inspection Standards

2 int, 3 basic

  • 16-38-5:Basic - Inaccurate temperature gauge(s) on dishmachine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty by dishmachine and fans in walk in cooler. Dust build up under filters under the hood suppression system. Lime build up inside the steamer oven.
  • 21-44-1:Basic - Sanitizer bucket stored next to gloves in kitchen. Corrected On-Site
  • 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.Milk in walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige cutting board is stained. Iced tea holder is soiled . Residue build up surrounding drink nozzles. Lime build up inside the dipper well.

11/20/2024· 1y 4mo ago

Visit ID: 8786233

Met Inspection Standards

3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
  • 14-11-5:Basic - Equipment in poor repair./pastry station chest freezer gasket torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/pastry station chest freezer.

5/2/2024· 1y 11mo ago

Visit ID: 8384953

Met Inspection Standards

1 int, 3 basic

  • 24-07-4:Basic - Cleaned and sanitized utensils not properly stored in kitchen.Corrected On-Site Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build surrounding the the dishwashing area wall by the dishmachine. Caulking has a residue build up by the dishwashing area. Gaskets at the bottom of the blast chiller is soiled. Residue build up on the heat lamps by bakery area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige and white cutting boards are stained. Residue build up surrounding drinking nozzles at servers station.

8/4/2023· 2y 8mo ago

Visit ID: 8461825

Met Inspection Standards

1 int, 3 basic

  • 36-63-4:Basic - Air conditioner system in pastry kitchen has condensation and the water is dripping. Chef has closed the area for food Production. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Build up of black like substance by the three comp sink area.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door by mop sink area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige cutting boards are soiled.