TALAY
With 3 inspections documented, TALAY maintains a 1.8/5 food safety rating in ORLANDO. Food safety practices have remained consistent.
Last inspection: 1 months ago · 3 reports on file
861 North Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
2/3/2026· 1mo ago
Visit ID: 13479527
Met Inspection Standards4 high, 1 int, 5 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink at wait station and Drinks on prep table next to tofu. Operator removed Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of wrapped seaweed. Operator removed Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep tables in kitchen and at bar. Operator removed all Corrected On-Site
- 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. Handle in rice several seasoning containers. Operator removed Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Bottom interior of first cooler at black noir bar
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. On various greens containers
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables in cooler. Operator removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw swai fish (50F - Cold Holding) in prep table less than 4hrs per operator. Operator put in bottom cooler for temperature recovery. Advised not to stsvk items on top of pan in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Stove: coconut soup, ; (125F - Hot Holding) less than 4hrs per operator. Operatorreheated to 165F for temperature recovery Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Handsink at bar had multiple items inside and and blocked by trash can -Ice in Hand sink on cook line -Han sink at wait station and in bsck kitchen both blocked by trash can. Operator removed - Corrected On-Site
7/31/2025· 7mo ago
Visit ID: 10883394
Met Inspection Standards2 high, 3 int, 12 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Flour and salt container . Operator immediately removed Corrected On-Site
- 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. Swai. Operator immediately removed from packaging Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking on cook line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food stored with customers food Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server and prep person wearing warch. Immediately removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under stove
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of syrup on floor in office
- 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. In flour and rice containers. Operator immediately removed Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple sani buckets on floor throughout kitchen.
- 25-05-4:Basic - Single-service articles improperly stored. -Case of To go container and other single service items on floor in hallway/ office
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour. Operator immediately labeled Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Container of green onions . Advised to use coffee filters or food grade towels
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (41-55F - Cold Holding) in prep table cooler. Less than 4hrs. Advised operator to not fill items above fill line in pan. Operator removed top layer to other container in cooler for temperature recovery **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. hand sink on cook line blocked by tables and trash can. Hans sink in back line had Sani bucket inside. Operator removed all. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped sani water in hand sink.
- 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. rice made 7/28. Per operator. Operator immediately put date Corrected On-Site
1/14/2025· 1y 1mo ago
Visit ID: 10756912
Met Inspection Standards1 high, 1 basic