DirtyFLRestaurant Inspection Data

SKYLINE OF ORLANDO

2231 WESTERN WAY UNIT B BLDG 12, WINTER GARDEN 34787

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10819522

  • N/A:No Violations Were Observed

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8994070

  • 14-12-4:Basic - Chili storage container is in poor condition. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Small cutting boards. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system have a residue build up. Gaskets are soiled by the walk in freezer. Wipe down all equipment throughout the establishment. Top of dishmachine is soiled. Warning
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Salt is not labeled. Corrected On-Site Warning
  • 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
  • 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
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Kitchen sink and restrooms. Warning

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8763518

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Repeat Violation
  • 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,47 f held less than four hours.Operator added water to ice mixture. Provided operator with a copy of time as a public health control.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior of sprayer hose is soiled .Residue buildup up surrounding drink nozzles in dining room.

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8643191

  • 24-06-4:Basic - Clean dishes stored in dirty container by prep area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. Residue build up by the three comp sink area. Residue build up in handwash sink at dining room.
  • 21-44-1:Basic - Sanitizer bucket stored next to condiments by drink station area in the dining room.
  • 08B-17-4:Basic - Unwashed lettuce stored over cheese in walk in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters at ice machine and soda station area.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Kitchen,76 f,dining room,73 f.

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8207318

  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door in dry storage area.
  • 36-24-5:Basic - Spaces in ceiling throughout the establishment.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.