DirtyFLRestaurant Inspection Data

TGI FRIDAY'S

5933 Caravan Court
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 6/12/2025

Inspection #: Visit ID: 10852944

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-06-12: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable on cookline. - From follow-up inspection 2025-06-12: **Time Extended**
  • 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2025-06-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets Exterior of equipment on cook lines Fryers heavily soiled exterior Beverage soda station cabinet soiled Exhaust hood filters soiled Exterior trash cans soiled - From follow-up inspection 2025-06-12: **Time Extended**

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10823689

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on cookline and prep area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall at dishwashing station Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water in dry storage area, by walk-in vegetable cooler, under beverage station at expo, under stove at prep area.
  • 36-11-4:Basic - Floors not maintained smooth and durable on cookline.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses at ice bin.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. On back cook line Microwave soiled at expo station.
  • 38-01-4:Basic - Light shield damaged/in disrepair in prep area
  • 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In dry storage area.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit on cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets Exterior of equipment on cook lines Fryers heavily soiled exterior Beverage soda station cabinet soiled Exhaust hood filters soiled Exterior trash cans soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at expo station Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cookline
  • 08B-12-5:Basic - Stored food not covered in reach in freezer.
  • 29-17-4:Basic - Waste line missing at soda gun holster at bar
  • 29-03-4:Basic - Water draining onto floor surface throughout cookline, prep area, and by walk-in cooler from soda tower
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw burger to plate Cleaning cloth the changed gloves no handwashing
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (49F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding) less than4 hours operator placed in walk-in cooler for temperature recovery. 2 hrs later 41F sour cream ranch (43F - Cold Holding) less than hours operator placed in walk-in cooler for temperature recovery. 2 hrs later 39F arugula (58F - Cold Holding) operator discarded. Cooked pork ribs (50F - Cold Holding) operator discarded. 2 hrs later 40F coleslaw (49F - Cold Holding) held overnight operator discarded. **Corrective Action Taken**
  • 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. Shredded cheese and pork ribs in walk-in cooler
  • 16-37-1:Intermediate - Expired chemical test kit when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling pasta in walk-in cooler covered warm, not allowing for proper cooling.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cookline and bar Tomato dicer soiled Tomato slicers soiled Tea filter containers soiled Soda nozzles at bar heavily soiled Interior all cooler drawers Interior bottom stand up freezer kitchen Interior fryer back prep area 2 soda gun holders and guns soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar