DirtyFLRestaurant Inspection Data

THE POP UP

THE POP UP in ORLANDO has 7 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

Washington Street
Orlando, Florida, 32801
South Eola
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 10933258

Met Inspection Standards

1 high, 3 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All
  • 14-11-5:Basic - Equipment in poor repair. -Walk in freezer door hinges are broken -oven and salamander
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. -Gap in hood filters
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In lobby bakery freezer: Operator is producing all food in house but foods are labeled with a different former business name.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer under slicer - in between ovens and fryers
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -demi glass (127F - Hot Holding) less than 4hrs in stewamwell. Operator put on stove to reheat to 165F for temperature recovery **Corrective Action Taken**
  • 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.
  • 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.

11/6/2025· 5mo ago

Visit ID: 13537982

Met Inspection Standards

1 high, 6 int, 7 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment at bar Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. By can opener Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes . Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F Corrected On-Site Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs Corrected On-Site Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator Warning - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-06: **Time Extended**

10/2/2025· 6mo ago

Visit ID: 13479194

Follow-up Inspection Required

1 high, 7 int, 7 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment at bar Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. By can opener Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes . Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F Corrected On-Site Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs Corrected On-Site Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-10-02: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator Warning - From follow-up inspection 2025-10-02: **Time Extended**

7/31/2025· 8mo ago

Visit ID: 13475859

Follow-up Inspection Required

1 high, 7 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment at bar Warning
  • 36-24-5:Basic - Hole in or other damage to wall. By can opener Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes . Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F Corrected On-Site Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 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
  • 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. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator Warning

5/29/2025· 10mo ago

Visit ID: 10830154

Met Inspection Standards

5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in freezer door is unable to completely close . Operator has repairs scheduled. All food is frozen solid - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-29: **Time Extended**

5/1/2025· 11mo ago

Visit ID: 10785143

Follow-up Inspection Required

1 int, 5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-01: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table - From follow-up inspection 2025-05-01: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in freezer door is unable to completely close . Operator has repairs scheduled. All food is frozen solid - From follow-up inspection 2025-05-01: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven - From follow-up inspection 2025-05-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer - From follow-up inspection 2025-05-01: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has removed the dishwasher in the kitchen. Operator still has a 3 bay sink for sanitation Warning - From follow-up inspection 2025-05-01: Operator has submitted plans and plan review is requesting corrections. **Time Extended**

2/21/2025· 1y 1mo ago

Visit ID: 10777708

Follow-up Inspection Required

3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop noodles. Operator immediately removed Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door is unable to completely close . Operator has repairs scheduled. All food is frozen solid
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In beer cooler at bar. Operator immediately cleaned Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Label On seasoning container. Operator immediately labeled Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked trash can Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Matt in handsink at bar Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has removed the dishwasher in the kitchen. Operator still has a 3 bay sink for sanitation Warning