ORLANDO, FL. State inspectors who visited Sharon's Homestyle Cookin at 5667 S. Orange Ave on May 5 documented that the restaurant was serving food sourced from unapproved or unknown suppliers, meaning the ingredients on customers' plates had bypassed USDA and FDA safety inspections entirely.

That was one of nine high-severity violations the inspector cited that day. The restaurant was not closed.

What Inspectors Found

1HIGHFood from unapproved or unknown sourceNo USDA/FDA inspection trail
2HIGHEmployee not reporting illness symptomsOutbreak risk
3HIGHNo allergen awareness demonstrated32 million Americans affected
4HIGHToxic substances improperly stored or usedChemical contamination risk
5HIGHFood contact surfaces not cleaned or sanitizedCross-contamination vehicle
6HIGHInadequate shell stock identification or recordsShellfish traceability failure
7HIGHNo consumer advisory for raw or undercooked foodsVulnerable customers uninformed
8HIGHImproper handwashing techniquePathogens survive wash attempts
9HIGHPerson in charge not present or not performing duties3x more critical violations
10INTImproper sanitizing solution or proceduresPathogens survive on surfaces
11INTImproper use of wiping clothsCommon contamination vehicle
12INTInadequate ventilation and lightingGrease vapor and air quality
13INTInadequate or improperly maintained toilet facilitiesHygiene infrastructure failure

The full violation list from the May 5 inspection covers nearly every layer of food safety. Inspectors found that employees were not reporting symptoms of illness, a condition that public health researchers identify as the primary driver of multi-victim foodborne outbreaks. Norovirus, Salmonella, and Hepatitis A can all be transmitted directly from a sick food handler to a customer's plate.

Inspectors also found that no one at the restaurant demonstrated allergen awareness. For the 32 million Americans living with food allergies, a kitchen that cannot identify or communicate allergen risks is not a minor administrative gap. It is a direct route to an emergency room.

Toxic substances were improperly identified, stored, or used. The inspector also cited inadequate shell stock identification records, meaning shellfish served at the restaurant could not be traced back to a licensed harvester if a customer became ill.

The person in charge was either not present or not performing their duties. CDC data cited in the inspection record shows that establishments without active managerial control accumulate high-severity violations at three times the rate of those with engaged supervision. Every other violation on this list is consistent with that finding.

What These Violations Mean

Food from an unapproved source is not a paperwork problem. It means the ingredients entered the restaurant without passing through any federally regulated inspection point. If that food carries Listeria or Salmonella, there is no paper trail to follow when someone gets sick, and no way to issue a targeted recall.

The combination of unapproved sourcing and inadequate shell stock records is particularly acute. Shellfish, including oysters, clams, and mussels, are frequently consumed raw or lightly cooked. Without harvest tags and dealer records, a single contaminated batch cannot be traced, and an outbreak investigation stalls before it starts.

Improperly cleaned food contact surfaces and improperly used wiping cloths compound the problem. Cutting boards and prep surfaces that are not sanitized between uses become transfer points for whatever pathogen was present in the last ingredient. Wiping cloths that are not kept in sanitizing solution between uses spread bacteria across every surface they touch.

The allergen and consumer advisory violations affect the restaurant's most vulnerable customers specifically, including elderly diners, pregnant women, people with compromised immune systems, and anyone with a diagnosed food allergy. Those customers depend on posted disclosures and trained staff to make safe choices. On May 5, neither was available at Sharon's Homestyle Cookin.

The Longer Record

Sharon's Homestyle Cookin, Inspection History (Selected)

2026-05-059 high-severity, 4 intermediate violations. Restaurant remained open.
2025-09-24 to 2025-09-25Back-to-back inspections over two days: 7 high plus 3 intermediate on the 24th, 2 high plus 2 intermediate on the 25th.
2025-03-076 high-severity, 4 intermediate violations.
2023-03-135 high-severity, 1 intermediate violation.
2022-09-092 high-severity, 1 intermediate violation. Earliest inspection in the recent sample.

The May 5 inspection is not an anomaly. Across 27 inspections on record, Sharon's Homestyle Cookin has accumulated 211 total violations. High-severity citations have appeared in every inspection period documented in the facility's recent history.

The September 2025 pattern is notable. Inspectors returned on consecutive days, September 24 and September 25, logging seven high-severity violations on the first visit and two on the follow-up. That sequence suggests a rapid correction of some issues but not a fundamental change in operations. Six months later, the facility recorded its highest single-inspection high-severity count yet.

The March 2025 inspection produced six high-severity citations, the March 2023 inspection produced five, and the September 2023 inspection produced two. The facility has never been emergency-closed across its 27 inspections on record.

Still Open

After an inspector documented nine high-severity violations at Sharon's Homestyle Cookin on May 5, including food from an unverifiable source, no illness reporting by employees, no demonstrated allergen awareness, and improperly stored toxic substances, the restaurant was not ordered to close.

It remained open to customers that day.