DirtyFLRestaurant Inspection Data

THE DRAKE KITCHEN & BAR

Based on 9 health inspections, THE DRAKE KITCHEN & BAR in ORLANDO has earned a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

355 N ROSALIND AVE STE 1

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13474662

Follow-up Inspection Required

4 high, 1 int, 2 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Standing water at bar cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables over cooked goatcheese croquettes in cooler. Operator removed Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at bar. Reading 00ppm after several tests after priming . Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -Walnuts and greens container lined with paper towels. Operator removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Garlic infused oil made in house. Sitting at room temperature in kitchen on speed rack overnight per operator. Operator discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic infused oil made in house. Sitting at room temperature in kitchen on speed rack overnight per operator. Operator discarded. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several sauces in reach in cooler thawed within the last 3 days per operator not properly dated

1/27/2026· 1mo ago

Visit ID: 13620241

Met Inspection Standards

1 int, 1 basic

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Standing water at bar cooler - From follow-up inspection 2026-01-27: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several sauces in reach in cooler thawed within the last 3 days per operator not properly dated - From follow-up inspection 2026-01-27: **Time Extended**

10/24/2025· 4mo ago

Visit ID: 13558790

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

7/30/2025· 7mo ago

Visit ID: 13476060

Met Inspection Standards

1 int

  • 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. - From follow-up inspection 2025-07-29: **Time Extended** - From follow-up inspection 2025-07-30: **Time Extended**

7/29/2025· 7mo ago

Visit ID: 13474250

Follow-up Inspection Required

1 high, 1 int

  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper Warning - From follow-up inspection 2025-07-29: Establishment gave incorrect information at routine inspection. They are not serving corvina and snapper for ceviche as indicated on old menu which was observed at time of routine inspection. They are instead serving Grouper and salmon . Establishment has stopped serviving ceviche until proof of parasite destruction is provided and approved. Operator is having trouble getting proof of parasite destruction from distributor **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. - From follow-up inspection 2025-07-29: **Time Extended**

7/28/2025· 7mo ago

Visit ID: 10899165

Follow-up Inspection Required

4 high, 5 int, 4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -Containers of spices and plates under soap and paper towel dispenser. Operator immediately removed Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over french toast mix. Operator immediately removed Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket on line was less than 150. Operator immediately discarded and refilled. Tested again at quat 300ppm Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils of water at 91F. Operator discarded 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. Corvina and snapper Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items (corrected on site) -In Display case less than 4hrs per operator. ; provolone, cheese (54-56F - Cold Holding).. Operator immediately removed to other cooler for temperature recovery. **Corrective Action Taken** Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in display case reading 39 when ambient temperature was 46F
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Establishment is offering Gulf Coast shrimp. Checked distribution website and the shrimp is coming from various places other than the Gulf of America Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corvina and snapper used for ceviche is served undercooked. Cold smoke salmon is served undercooked Warning
  • 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/
  • 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.

1/21/2025· 1y 1mo ago

Visit ID: 8838888

Met Inspection Standards

1 high, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, bag, keys on chest freezer by pizza station . Phones in containers on stack of plates and counter. Operator immediately removed all Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils of water in 83F. Advised operator to add to time plan, keep in 135F water or keep dry and wash every 4hrs.
  • 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. Dish machine at bar. Operator primed and refilled sanitizer. Tested at 00ppm . Tested again at 50ppm chlorine . Corrected On-Site Repeat Violation

7/24/2024· 1y 7mo ago

Visit ID: 8723273

Met Inspection Standards

2 high, 6 int, 3 basic

  • 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. Tuna Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thaw in pan in kitchen at room temperature 2hrs. Operator immediately removed to cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Labels on seasoning containers Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Machine at bar reading 00ppm. Operator refilled sanitizer. Retested at 100ppm. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork out of its original packaging stored over container of soup in reach in freezer Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Saudia Sookram 5/19/24
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on opposite side of cook line had container in basin. Hand sink at bar had container in basin. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Duck egg served undercooked on brunch menu per operator. and poached egg on brunch menu. Operator immediately corrected menus. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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/
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan

1/16/2024· 2y 1mo ago

Visit ID: 8529242

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.