TOPGOLF USA ORLANDO
Universal Boulevard
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flat bread oven bottom tray soiled, cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw burger patties stored over raw shrimp, cook line cold drawer/ Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
Food safety inspection conducted on 4/25/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 21-12-4:Basic - Wet wiping cloth not completely stored in sanitizing solution between uses./third floor wait station.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pico de gallo 44F, less than 4 hours/rechecked 40F/ Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./first floor wait station hand sink.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./two training certificates missing employee's date of birth.
Food safety inspection conducted on 11/6/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dry item shelf across from dish washer Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Oil behind fryers on prep side of kitchen Corrected On-Site
- 36-11-4:Basic - Floors not maintained smooth and durable. By dish machine
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pizza oven Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic third pan on clean item shelf Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 1)Next to clean pot pans in prep area 2)middle bar next to clean garnish holders Corrected On-Site
Food safety inspection conducted on 4/4/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 11/14/2023
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./soda cups and plastic containers. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair./main floor bar dish machine disrepair/not in use.
- 08B-12-5:Basic - Food not covered./lime juice, salt at bar not covered.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./oven roller soiled with debris build up, cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./forks and spoons, second floor bar work table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sliced tomatoes 46F, less than 4 hours, cook line cooler/rechecked 40F/ Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink./downstairs bar water temperature at 71F/rechecked 99F/ Corrected On-Site
Food safety inspection conducted on 11/14/2023 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).