FRESH KITCHEN 164
South Orange Avenue
Orlando, Florida, 32806
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Noodles,45 f,46 f cooling from yesterday.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Noodles,45 f,46 f from yesterday.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Noodles is covered while cooling.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained.
Food safety inspection conducted on 1/14/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 11/20/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Tan cutting board by dish machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed produce over cooked pasta.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -At 2 compartment sink.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/20/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 4/17/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -2 spray bottles of cleaners stored next Togo containers at front line. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at drink station in dining area. -white cutting boards in prep area.
Food safety inspection conducted on 4/17/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 12/9/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine is soiled. - From follow-up inspection 2023-12-09: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown and green cutting boards are stained. Dishwashing racks are soiled. - From follow-up inspection 2023-12-09: **Time Extended**
Food safety inspection conducted on 12/9/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/8/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine is soiled.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef in walk in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown and green cutting boards are stained. Dishwashing racks are soiled.
Food safety inspection conducted on 12/8/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).