DirtyFLRestaurant Inspection Data

THE OSPREY TAVERN

THE OSPREY TAVERN located in ORLANDO has undergone 13 health department inspections, achieving a 3.1/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 13 reports on file

4899 New Broad Street
Orlando, Florida, 32814
Baldwin Park
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 13 health inspection reports

All Inspection Reports

2/24/2026· 2w ago

Inspection #: 3607850

Call Back - Complied

2/24/2026· 2w ago

Inspection #: 3688995

Call Back - Extension given, pending

1/26/2026· 1mo ago

Visit ID: 13612595

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer. - From follow-up inspection 2026-01-26: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler. - From follow-up inspection 2026-01-26: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. - bar glasswasher 0ppm after running multiple cycles. Operator called for service during inspection. Warning - From follow-up inspection 2026-01-26: 0ppm after running 3 cycles. Time extended 7 days. **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review. - From follow-up inspection 2026-01-26: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. -for ROP of raw proteins, chili. - From follow-up inspection 2026-01-26: No HACCP application received. **Time Extended**

1/14/2026· 1mo ago

Visit ID: 13609705

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler.
  • 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. - bar glasswasher 0ppm after running multiple cycles. Operator called for service during inspection. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container with raw shell eggs on shelf above cooked bacon. Product moved. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review.
  • 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. -for ROP of raw proteins, chili.

12/16/2025· 2mo ago

Visit ID: 10894361

Follow-up Inspection Required

6 high, 4 int, 6 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth linen used to store raw fish on trays in walk in cooler Disposable cleaning cloth used to line numerous food items for storage in walk in cooler and other coolers Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean equipment Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing for hand sink at dessert area Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Hot appetizer cooler has rusted shelves Warning
  • 03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook prepping herbs for later use with bare hands Warning
  • 03G-31-5:High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Brie cheese ROP on 11/18 and held in walk in cooler Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer Warning
  • 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 beef over opened bread on stand up freezer Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer Brie cheese ROP on 11/18 and held in walk in cooler Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both hand sinks removed at cook line. Last approved plans are on 3/2015. Showing 2 hand sinks at cook line Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch Caesar salad dressing made with raw shelled eggs For in house menus and on line menus 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. ROPing the following products raw- Chicken, Beef and pork and freezing items Warning

3/11/2025· 1y ago

Visit ID: 10790859

Met Inspection Standards

2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior small ice machine chute soiled - From follow-up inspection 2025-03-11: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles where utilities go into ceiling gap /hole - From follow-up inspection 2025-03-11: **Time Extended**

3/3/2025· 1y ago

Visit ID: 10702531

Follow-up Inspection Required

1 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior small ice machine chute soiled
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles where utilities go into ceiling gap /hole
  • 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 tested at 156° tried multiple times with test strip and high temp thermometerWarning Warning

10/23/2024· 1y 4mo ago

Visit ID: 8725849

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. Dish machine has temperature gauge, establishment has no test strips or high temp thermometer

4/23/2024· 1y 10mo ago

Visit ID: 8645534

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

4/23/2024· 1y 10mo ago

Visit ID: 8653511

Met Inspection Standards

1 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-11-5:Basic - Equipment in poor repair. Front dish machine per operator not I service in need of repair
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign back cook line
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has vacuum breaker but on wrong side of splitter
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels front bar hand wash

4/2/2024· 1y 11mo ago

Visit ID: 8640795

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Magnesalt container Corrected On-Site Warning - From follow-up inspection 2024-04-02: **Time Extended**
  • 01B-10-4:Basic - - From initial inspection : Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1 mussel with broken shell. Operator immediately discarded Corrected On-Site Warning - From follow-up inspection 2024-04-02: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in front kit area Corrected On-Site Warning - From follow-up inspection 2024-04-02: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Oil on floor under fryer Warning - From follow-up inspection 2024-04-02: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill. Water 89F . Utensils in standing water at bar. Operator turned on dipper well faucet (corrected on site) Warning - From follow-up inspection 2024-04-02: **Time Extended**
  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packaging fish. And is not keeping it frozen entire time while in vacuum packaging. Operator discarded fish Salmon 2lb Blue fish 5oz Cod 5oz Warning - From follow-up inspection 2024-04-02: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Warning - From follow-up inspection 2024-04-02: **Time Extended**

3/26/2024· 1y 11mo ago

Visit ID: 8574012

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Magnesalt container Corrected On-Site Warning
  • 01B-10-4:Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1 mussel with broken shell. Operator immediately discarded Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in front kit area Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Oil on floor under fryer Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill. Water 89F . Utensils in standing water at bar. Operator turned on dipper well faucet (corrected on site) Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packaging fish. And is not keeping it frozen entire time while in vacuum packaging. Operator discarded fish Salmon 2lb Blue fish 5oz Cod 5oz Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine at bar. Warning

12/13/2023· 2y 3mo ago

Visit ID: 8347426

Met Inspection Standards

3 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting boards on cooks line
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator food employee reporting agreement **Corrective Action Taken**