DirtyFLRestaurant Inspection Data

THE ESCOBAR KITCHEN LATIN ASIAN FUSION

Health inspection records show THE ESCOBAR KITCHEN LATIN ASIAN FUSION in ORLANDO has 4 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

420 E CHURCH ST UNIT 108

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10915267

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site Warning
  • 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. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over sauce and mayonnaise in front counter prep cooler Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna, salmon; (46F-52F - Cold Holding) less than 4hrs per operator. Advised to put on ice bath for temperature recovery Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator is holding sushi rice on 4hr time but no time is marked. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Neptune salad. Offers salmon undercooked not indicated on menu Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 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. Warning
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Skillet burner used to cook steak and other grease laden foods, was set up on counter. Operator immediately placed under hood system in microwave Corrected On-Site

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10761103

  • 06-09-1:Basic - - From initial inspection : 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. Operator immediately cut open Corrected On-Site - From follow-up inspection 2025-02-13: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch - From follow-up inspection 2025-02-13: **Time Extended**
  • 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Reach in cooler fridge with food inside stored in bathroom. Advised operator no food can be stored in a bathroom - From follow-up inspection 2025-02-13: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. cooking equipment and dry goods stored in bathroom. Advised operator to remove. Nothing should stored in bathroom besides chemicals - From follow-up inspection 2025-02-13: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in cooler over multiple ready to eat items. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-02-13: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-02-13: **Time Extended**

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8993780

  • 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. Operator immediately cut open Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch
  • 08B-37-4:Basic - Food stored in a prohibited area. Reach in cooler fridge with food inside stored in bathroom. Advised operator no food can be stored in a bathroom
  • 25-05-4:Basic - Single-service articles improperly stored. cooking equipment and dry goods stored in bathroom. Advised operator to remove. Nothing should stored in bathroom besides chemicals
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in cooler over multiple ready to eat items. Operator immediately removed Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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. Warning

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8575399

  • N/A:No Violations Were Observed