DirtyFLRestaurant Inspection Data

THE KITCHEN

With 8 inspections documented, THE KITCHEN maintains a 2.8/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

5800 Universal Boulevard
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13474452

Met Inspection Standards

2 high, 5 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. Bag in dish room Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Microwave in pantry kitchen Chef discarded Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. By beverage station nearest to passerby kitchen Maintenance working on during inspection **Corrective Action Taken**
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal pans in clean dish area Corrected On-Site
  • 08B-17-4:Basic - Unwashed apples and avocados stored with ready-to-eat food on cook line Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw commercially smoked salmon over portioned cooked lobster in meat walk in cooler - raw chicken sausage over ground beef in meat walk in cooler Corrected On-Site
  • 35A-02-7:High Priority - Two Live, small flying insects found at the bar

7/28/2025· 7mo ago

Visit ID: 10900771

Met Inspection Standards

1 high, 4 basic

  • 24-05-4:Basic - Clean bar strainer not stored inverted or in a protected manner. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic quart containers next to hot box Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Cooks line
  • 14-69-4:Basic - Ice buildup in reach-in freezer behind pizza station
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Star service triple door cooler milk (45F - Cold Holding); yogurt (49F - Cold Holding) Less than four hours per chef, Placed in blast chillier for temperature recovery

5/13/2025· 10mo ago

Visit ID: 10797761

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

3/12/2025· 1y ago

Visit ID: 10795603

Follow-up Inspection Required

2 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin on server side station Corrected On-Site Warning
  • 24-05-4:Basic - Clean strainers not stored inverted or in a protected manner. Warning
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Dish room Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glass on star service side Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer on star service side. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pull out drawers on star service side Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on front line Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time plan food not discarded Pancake batter 1 gallon Diced ham 2 lbs Liquid eggs 1 quart Whole shell eggs 25 ea Shredded cheese 1/3 pan Sliced cheese 1/3 pan Omelette set up pan Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop,sale Placed in walk in cooler instead of discardiing Warning
  • 22-02-4:Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards on front line Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

1/27/2025· 1y 1mo ago

Visit ID: 8846073

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-69-4:Basic - Ice buildup in ice reach-in freezer on front line
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Pastry kitchen next to clean glasses and suran wrap Corrected On-Site
  • 29-11-4:Basic - Water leaking from end of main dish machine
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mood bucket wringer outside of cooks line Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F - Cold Holding) Front line Less than four hours per chef Placed on blast chiller for temperature recovery 43F 20 minutes later Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on front line

7/31/2024· 1y 7mo ago

Visit ID: 8722123

Met Inspection Standards

3 basic

  • 24-05-4:Basic - Clean ladles not stored inverted or in a protected manner in pan on pantry line on cooks line Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle on cooks line Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to aluminum foil roll under the table on back kitchen Corrected On-Site

1/9/2024· 2y 2mo ago

Visit ID: 8475959

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable Across from flat top on cooks line. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. On cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment drawer gasket across from steam kettles in kitchen soiled Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pan of flour on cooks line by the pantry line. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Oatmeal condiments on buffet line Corrected On-Site
  • 01C-03-4:Intermediate - Several mussel tags not marked with last date served and removed from pan before last one served

8/17/2023· 2y 6mo ago

Visit ID: 8344335

Met Inspection Standards

4 basic

  • 24-05-4:Basic - Clean bar spoons and strainers not stored inverted or in a protected manner at the bar Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Several lexon lids in prep area . Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment in pantry kitchen Corrected On-Site