THRIVE COCKTAIL LOUNGE AND EATERY
13 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 12/6/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom - From follow-up inspection 2024-12-03: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At sushi station - From follow-up inspection 2024-12-03: **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2024-12-03: **Time Extended**
- 22-56-4:Intermediate - - From initial inspection : 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. Tested heat machine multiple times max temperature was 152F **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At sushi station
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on expo station **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Food debris under expo table on floor. Operator immediately cleaned (Corrected On-Site) Floor under fryers and oven
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and oven Gaskets in main prep cooler in kitchen
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed vegetables over multiple ready to eat items in walk in cooler . Operator immediately corrected. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Labels on multiple oil bottles **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chiminchurri, ,umami butter, strawberry compo , Garlic butter, Hummus, all dated between 11/5/11/12. Operator immediately 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 at room temperature above stove. For 1.5hrs. Per operator. Operator immediately put into cooler for temperature recovery. **Corrective Action Taken**
- 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. Tested heat machine multiple times max temperature was 152F **Warning**
Food safety inspection conducted on 11/25/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up of black mold . Operator immediately cleaned **Corrected On-Site**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Flour and sugar containers **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi station
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. on top of ice machine is dusty with scoop stored. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of ice machine Air filter vents for ice machine
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink on cook line in disrepair . Per operator the pipe leaks. Operator has sink temporarily disabled and repairs scheduled. Employees are using other hand sink on cook line
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. O perator is holding rice for 6hrs. Educated operator on 4hr and 6hr rule for time control. Operator discarded rice to start new batch **Corrected On-Site**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Operator is holding rice for 6hrs. See stop sale. Educated operator on 4hr and 6hr rule for time control. Rice was made at 11:30 am Operator discarded rice to start new batch **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. 120Fqueso 2 hrs on stove per operator. Advised operator to reheat to 165F for immediate temperature recovery **Corrective Action Taken**
Food safety inspection conducted on 7/15/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).