CHAYOTE BARRIO KITCHEN
Food safety records indicate CHAYOTE BARRIO KITCHEN in WINTER PARK has 7 inspections with a 3.4/5 overall rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 7 reports on file
480 N ORLANDO AVE STE C134
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 7 health inspection reports
All Inspection Reports
2/4/2026· 1mo ago
Visit ID: 10918922
Met Inspection Standards2 int, 1 basic
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under dishwasher
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used hand wash sink to Cool down noodles at cook line. Used hand wash sink to dump ice at bar.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label at dish area. Operator placed label during inspection Corrected On-Site
7/9/2025· 8mo ago
Visit ID: 10848695
Met Inspection Standards- N/A:No Violations Were Observed
5/14/2025· 10mo ago
Visit ID: 10702741
Met Inspection Standards3 int, 2 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food container at cook line Employee bag over clean utensils at dish area Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food containers in walk in freezer Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by racks next to dish area Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line hand wash sink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area Corrected On-Site
12/27/2024· 1y 2mo ago
Visit ID: 10702370
Met Inspection Standards- N/A:No Violations Were Observed
10/23/2024· 1y 4mo ago
Visit ID: 8782196
Follow-up Inspection Required3 high, 5 int
- 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. Cooked Beans in walk in cooler. Per operator cooling overnight 50F
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in cook line. Bife, ribs, chicken carrots, lamb, mash potatoes and yellow rice temperature 68-70F Cooked beans in walk in cooler 50F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line Bife, ribs, chicken carrots, lamb, mash potatoes and yellow rice temperature 68-70F per operator overnight
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers next to 3 compartment sink Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line and bar handwash sinkCorrected On-Site Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator using ROP for different proteins Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sani bottle with no label in dish area Corrected On-Site
4/26/2024· 1y 10mo ago
Visit ID: 8526298
Met Inspection Standards1 high, 6 int, 6 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over the pastry station.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple cooks preparing items while wearing a bracelet and watches. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in plastic container located in rack
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula kept in standing water with temperature of 72F
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept at room temperature for less than 4 hrs with temperature of 62F Placed in cooler **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer on hand sink at bar
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar not identified as raw in brunch menu Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer No high temperature test strips or high temperature thermometer for high temp machine
- 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. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10/13/2023· 2y 5mo ago
Visit ID: 8177491
Met Inspection Standards- N/A:No Violations Were Observed