DirtyFLRestaurant Inspection Data

DISTRICT EAT & PLAY

DISTRICT EAT & PLAY maintains a 2.5/5 food safety rating based on 5 health department inspections in OVIEDO. Food safety practices have remained consistent.

Last inspection: 4 months ago · 5 reports on file

1395 OVIEDO MALL BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

10/21/2025· 4mo ago

Visit ID: 10873772

Met Inspection Standards

4 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -2 employee drink stored on prep table Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop and paddle stored on directly soiled surface between uses.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler on cooks line Repeat Violation
  • 29-17-4:Basic - Waste line missing at both soda gun holsters at front bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - soda gun nozzle - ice chute at soda station
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at front bar used as dump sink
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. - Hayden
  • 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/

4/11/2025· 11mo ago

Visit ID: 10728761

Met Inspection Standards

2 high, 3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one next to the reach-in cooler . Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored top of keg of beer at the walk-in cooler . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (45f - Cold Holding); tomato diced shredded cheese (46F - Cold Holding); Operator stated that the last time checked temperature was at 37f one hour ago and cooler was open for prep and moved all the food to freezer to cool down. Second checked 40 f. Corrected On-Site

11/22/2024· 1y 3mo ago

Visit ID: 8786248

Met Inspection Standards

1 high, 1 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -license moved and displayed during inspection Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -RIC across from gas stove
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda bun soiled with mold like substance Corrected On-Site

3/7/2024· 2y ago

Visit ID: 8501503

Met Inspection Standards

1 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-15-4:Basic - Accumulation of debris on dish racks
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - unable to dispense chlorine sanitizer. Establishment actively uses the triple sink for wash, rinse, and sanitize.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings (44F - Cold Holding). Manager brought to walk in cooler **Corrective Action Taken**

9/15/2023· 2y 5mo ago

Visit ID: 8384972

Met Inspection Standards

4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over ice machine
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - inside walk in cooler
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - in pizza cooler Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.