ORLANDO, FL. A state inspector visiting June at 700 E. Washington St. on August 25 found food not cooked to the required minimum temperature, a violation that means pathogens like Salmonella can survive in undercooked poultry and reach a customer's plate alive.
That was one of seven high-severity violations documented during the visit. The restaurant was not closed.
What Inspectors Found
The inspector also documented that employees were not reporting symptoms of illness and that the restaurant had no written employee health policy, or an inadequate one. Those two violations compound each other directly: without a policy, workers have no formal instruction to stay home when sick, and without reporting, a sick employee can move through a full shift without anyone intervening.
Inspectors further found that time as a public health control was not being properly used. This method allows certain foods to sit in the temperature danger zone, between 41 and 135 degrees, for a limited window before being discarded. When the method is applied incorrectly, food can remain in that range far longer than permitted, and there is no temperature log to show otherwise.
Toxic chemicals were found improperly stored or labeled. Shells stock identification records were inadequate, meaning the oysters, clams, or mussels on the menu could not be traced to a certified source if a customer fell ill. And no person in charge was present or performing supervisory duties.
The two intermediate violations covered multi-use utensils that were not properly cleaned and inadequate ventilation and lighting in the kitchen.
What These Violations Mean
The combination of no employee illness policy and employees not reporting symptoms is the specific pairing that state and federal health officials identify as a leading driver of multi-victim outbreaks. Norovirus, which causes roughly 20 million illnesses in the United States each year, spreads primarily through infected food workers who handle ready-to-eat food. A written policy is the mechanism that removes those workers from the line before they expose customers.
The undercooking violation is separate but equally direct. Salmonella in poultry does not die unless the internal temperature reaches 165 degrees Fahrenheit. A piece of chicken pulled from the heat too soon carries a live pathogen to the table. The customer has no way to know.
The shell stock records failure is a traceability problem with specific consequences. Oysters, clams, and mussels are frequently consumed raw or lightly cooked, and shellfish are one of the most common vehicles for Vibrio and Hepatitis A. When the harvest tags and source records are incomplete or missing, investigators responding to a reported illness cannot determine where the shellfish came from or pull the lot.
Improperly stored or unlabeled chemicals near food create the possibility of direct contamination, either through a spill, a mislabeled container used as a food ingredient, or residue left on surfaces. The absence of an active person in charge ties all of this together. CDC data shows that facilities without active managerial control accumulate critical violations at three times the rate of those with it.
The Longer Record
The August 25 inspection was not an anomaly. State records show June has been inspected 29 times and has accumulated 369 total violations across its history.
The most recent inspections tell a consistent story. On February 13 of this year, inspectors found four high-severity and three intermediate violations. Before that, a September 2025 visit turned up five high-severity and two intermediate violations. The June 2025 inspection logged two high-severity violations. The pattern goes back further: four high-severity violations in July 2024, seven high-severity violations the day before that on July 22, seven more on February 14 of that year, and eight high-severity violations in September 2023.
The restaurant was emergency-closed once before, in December 2015, after inspectors found sewage leaks. It reopened the same day.
What the record shows is not a facility experiencing an isolated bad inspection. Seven of the eight most recent inspections on file include at least two high-severity violations. Four of those eight visits produced seven or more high-severity violations in a single day.
Still Open
Florida's emergency closure authority is triggered when an inspector determines that conditions pose an immediate threat to public health. Seven high-severity violations on August 25, including undercooking, no illness policy, unreported employee symptoms, and improperly stored chemicals, did not meet that threshold at June.
The restaurant remained open after the inspection.
