DirtyFLRestaurant Inspection Data

SPORTS & SOCIAL

With 5 inspections documented, SPORTS & SOCIAL maintains a 2.5/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

9101 INTERNATIONAL DR STE 2230

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10925718

Met Inspection Standards

1 high, 5 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./cook. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Hand sink next to 3 compartment sink not working. Employees used another nearby hand sink instead.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair./kitchen entrance floor.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar and flour bins/dry storage room.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./127F. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning./containers in dry storage room.
  • 25-05-4:Basic - Single-service articles improperly stored.Boxes of single service items on floor/storage area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked chicken wings/walk in cooler/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting boards, cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./observed ice dumped in bar hand sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar under big screen TV/ Corrected On-Site Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./soda station in kitchen. Repeat Violation

5/13/2025· 10mo ago

Visit ID: 10797882

Met Inspection Standards

3 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bag in box room - From follow-up inspection 2025-05-13: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing liquid. In bag in box room - From follow-up inspection 2025-05-13: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Behind tea dispensing area - From follow-up inspection 2025-05-13: **Time Extended**

3/12/2025· 1y ago

Visit ID: 10787390

Follow-up Inspection Required

6 high, 5 int, 10 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead flying insects on tape in dry stock room
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bag in box room
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing liquid. In bag in box room
  • 33-28-4:Basic - Garbage can located inside establishment that is not continually used is not covered.
  • 36-24-5:Basic - Hole in or other damage to wall. Behind tea dispensing area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pot on stove 112
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of f.at top on grill on cooks line
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Romain e hearts on cooks line
  • 29-11-4:Basic - Water leaking from pipe under hand sink by soda machine in kitchen
  • 35A-02-7:High Priority - 4 Live, small flying insects found 1 on cooks line 1 dish room 1 first floor bar 4 second floor bar
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. On cooks line
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground sausage over raw tuna in walk in cooler Corrected On-Site
  • 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. Honey butter 1-7
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched raw chicken and then proceeded to keep cooking
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onion straws on expo line 117F Less than four hours per chef Advised to use time plan
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items on speed rack in walk in cooler.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For soda machine in kitchen no date

2/5/2025· 1y 1mo ago

Visit ID: 8885660

Met Inspection Standards

2 high, 7 int, 9 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./cook line cutting boards.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./several open drinks on kitchen prep table/ Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch while preparing and cooking food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-38-4:Basic - Food stored on floor./a bag of rice, storage room.
  • 36-24-5:Basic - Hole in or other damage to wall./drink station at kitchen entrance.
  • 10-08-5:Basic - Ice scoop handle in contact with ice./ice bin, main bar/ Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
  • 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, bar/rechecked 50ppm/ Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./frozen salmon/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./ice dumped at hand sink/main bar.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quar strips not available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both hand sinks at main bar.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./more than half of the employees are hired less than 60 days per chef.
  • 31B-03-4:Intermediate - No soap provided at handwash sink./both hand sinks at main bar.
  • 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 some employee's training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./chemical bottle at the bar.

9/10/2024· 1y 6mo ago

Visit ID: 8857218

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