One Island Kitchen in Orlando
5004 Old Winter Garden Rd, Orlando, FL 32811One Island Kitchen in Orlando has a documented food safety enforcement history involving equipment failures, temperature control violations, and management compliance gaps. Between May 2023 and September 2025, the establishment received 4 FDACS inspections with a combined 65 violations, including 16 priority-level findings. Multiple stop-use and stop-sale orders were issued in November and December 2024 for unsanitary equipment and adulterated food products due to temperature violations and contamination; all products were voluntarily destroyed by management and witnessed by inspectors, and equipment was repaired or replaced and released. The most significant violations centered on time-temperature control failures: hot-held foods repeatedly measured 15–40°F below the required 135°F minimum, cold-held foods held at 46–61°F instead of 41°F or below, and inadequate cooling of cooked items. Raw animal foods were stored over ready-to-eat products on multiple occasions. The establishment operated without a valid food permit in May 2023 and lacked a certified food protection manager as of the most recent inspection in September 2025, resulting in corrected violations and industry guidance on foodborne illness prevention and employee health reporting. The person in charge demonstrated inadequate knowledge of food safety practices related to preventing disease transmission. The most recent inspection on September 4, 2025 documented 6 violations including a repeat citation for uncleaned food-contact utensils; one violation was corrected on site.
Summary generated from Florida DBPR public inspection records.
One Island Kitchen in Orlando: Comparison to Orange County Averages
This Facility
0
violations / inspection
0 violations per inspection
Orange County Avg
5.91
violations / inspection
5.91 county average
This Facility
0
emergency closures
0 closures
Orange County Avg
0.12
closures / facility
0.12 county average
One Island Kitchen in Orlando: FDACS Inspection History (5)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Met Sanitation Inspection Requirements· 6 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Establishment does not have a Certified Food Protection Manager, priority violation was
observed, and the person in charge does not respond correctly to questions related to foodborne illness.
Y
o
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PPRepeat
Retail: Metal Spoon used for boiled nuts stored in a container located next to boiled nuts
was placed in use at 8 am and was still in use at 2:40 pm. COS: Spoon was brought to the 3compartment sink to be washed, rinsed, sanitized, and air-dried by management.
Print Date: 9/4/2025
Page 1 of 2
x
95
Citation Description: Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.
Observation: Establishment does not have a Certified Food Protection Manager. Industry guidance
provided.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction
of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge does not respond correctly to questions related to foodborne illness.
Industry guidance provided.
Y
o
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees have been informed of their reporting responsibilities
related to foodborne illness. Industry guidance provided.
Good Retail Practice Violations
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside dumpster lids are left open in between uses.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Walk-in cooler floors have debris throughout.
— 2 inspections
— Met Sanitation Inspection Requirements· 11 violations· 2 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Stop Use Order issued on Kitchen Reach In Freezer on 11/25/24 has been released.
Establishment has 30 days from 11/25/24 to provide updated proof of water source (municipal/well) to inspector via email to
[email protected]. Failure to comply will result in administrative action.
Additional handouts provided: Food Allergy Awareness, Cooling Foods, Cooking and Hot Holding, and Consumer Advisory.
This inspection is being conducted in conjunction with request # 512935.
This check-back inspection was conducted to verify compliance of food safety citations observed during previous inspection.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Food Establishment does not have a Certified Food Protection Manager, a Priority violation
was observed, and Person in Charge could not correctly respond to relevant questions.
Y
o
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Processing Area: Hot dogs, rice, pork, and chicken stored in steam table had internal
temperatures between 128 - 133 degrees F. A Stop-Use Order and Release was issued. Chicken and fries
stored in hot holding unit had internal temperatures between 108-129 degrees F. Food employee did not
want to reheat chicken and fries due to quality. COS: Steam table items and hot holding unit items were
voluntarily discarded.
Y
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No signed agreements or means to verify employee illness reporting responsibility. Industry
guidance was provided.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge does not correctly respond to questions regarding foodborne disease.
Industry guidance provided.
Y
o
3-603.11(C)
Reminder for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains
one of the three acceptable messages informing consumers of the increased risk of foodborne illness.
3-603.11(C) PfPf
Retail: Establishment does not have a consumer advisory reminder for eggs broken on
request and prepared for immediate service.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment could not provide written procedures for vomit and diarrhea clean-up. Industry
guidance was provided.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Employee Restroom: No hand soap or hand drying device provided in restroom.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
Establishment could not provide a Certified Food Protection Manager Certificate. Food
Protection Manager Certification handout was provided.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Kitchen: Containers with black beans and pork in the cooling process kept covered. COS:
Proper cooling methods were discussed with the food establishment's management and containers were
loosely covered.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Walk In Cooler: Bag of potatoes and various drinks stored directly on floor.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen: Pots and pans on shelves and prep tables not stored inverted.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 27 violations· 6 stop-sale orders· Re-Inspection Required
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
Food Establishment does not have active managerial control. Violations cited for Hot
Holding, Cold Holding, Consumer Advisory, Sanitization. Person in charge couldn't respond to questions
regarding Food Allergy Awareness.
o
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Food Establishment does not have a Certified Food Protection Manager, a Priority violation
was observed, and Person in Charge could not correctly respond to relevant questions.
o
Kitchen: Inside of reach in cooler container of garlic had a mold like substance growing on
garlic. COS: Garlic was voluntarily discarded.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Kitchen: On top of prep table container of peppers not wrapped and exposed to
contamintation. COS: Peppers were placed into a zip lock bag.
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Kitchen: Inside of the reach in cooler raw chicken was stored over produce. COS: Raw
chicken was moved the bottom of the shelf.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Retail: Utensils used to dispense boiled peanuts not washed, rinsed, and sanitized within four
hours. COS: Utensils were moved to ware washing area to be washed, rinsed, and sanitized.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen: A pot of black beans that had been placed in the walk in cooler to cool down the day
prior had a internal temperature of 46 degrees F. COS: Black beans were voluntarily discarded.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Processing Area: Inside of the steam table internal temperature of rice, black beans,
and hot dogs in red sauce indicates temperatures between 93-105 degrees F. Inside of the hot holding
case internal temperature of fried chicken wings and egg sandwiches indicates temperatures between
105-130 degrees F. COS: All Time Temperature Control for Safety Foods found out of temperature were
voluntarily discarded
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
The person in charge could not respond to questions regarding foodborne disease.
Employee Health Guide and Foodborne Illnesses and Employee Health Guide handouts were provided.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
No signed agreements or means to verify employee illness reporting responsibility. Industry
handout was provided.
o
Print Date: 11/25/2024
Page 1 of 5
4
Citation Description: Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Observation: Food Processing Area: Employee was found drinking coffee in a food processing area. COS:
Coffee was voluntarily discarded.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen: Inside of the reach in cooler internal temperature of pork indicates 43 degrees F,
internal temperature of sausage links indicates 45 degrees F, internal temperature of mixed vegetables
indicates 54 degrees F. COS: All Time Temperature Control for Safety Foods found of temperature were
voluntarily discarded.
Print Date: 11/25/2024
Page 2 of 5
Y
x
x
23
Pf
Citation Description: Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) Pf
Observation: Retail: Establishment does not have a consumer advisory or reminder for eggs broken on
request and prepared for immediate service.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment could not provide written procedures for vomit and diarrhea clean-up. Industry
guidance was provided.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Employee Restroom: No hand soap or hand drying device provided in restroom. Kitchen: No
soap provided at hand washing sink. COS: Soap was provided.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
Establishment could not provide a Certified Food Protection Manager Certificate. Food
Protection Manager Certification handout was provided.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Kitchen: Containers with black beans and pork in the cooling process kept covered. COS:
Proper cooling methods were discussed with the food establishment's management and containers were
loosely covered.
4-302.12
Food temperature measuring device not provided or not readily accessible for use in
ensuring food temperatures are attained and maintained; or food temperature measuring device with a
suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature
in thin foods. 4-302.12 Pf
Kitchen: Establishment did not have a thin tipped probe thermometer available at the time of
inspection. COS: Thermometer was provided during the inspection.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Kitchen: Inside of the reach in cooler squeeze bottle of hot sauce not labeled.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Walk In Cooler: Bag of potatoes stored directly on the floor.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from
contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Kitchen: No hair restraint worn by employee while working with exposed foods.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Food Processing Area: Single use utensils on service counter not stored inverted. COS:
Utensils were stored inverted.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Kitchen: Cutting board on prep table was heavily scratched and scored and could no longer
be washed, rinsed and sanitized effectively. COS: Cutting board was voluntarily discarded.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Kitchen: Reach in freezer currently used as a cooler is not maintaining Time Temperature
Control for Safety Foods at 41 degrees F or below. Stop-Use Order was issued. Please see the comments
section.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Kitchen: Soda crate used for shelving to store equipment.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Kitchen: Establishment does not have sanitizer test kit to determine appropriate sanitizer.
COS: Test strips were provided during the inspection.
4-303.11
Cleaning agent used to clean equipment and utensils or chemical sanitizer used to
sanitize equipment and utensils not provided and available for use during all hours of operation. 4-303.11
Kitchen: No sanitizer provided at ware wash sink. COS: Sanitizer was provided during the
inspection.
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other
suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use
articles are protected from contamination. 6-403.11
Kitchen: Inside of reach in cooler personal food was stored over retail food. COS: Personal
food was moved and stored properly.
94
Food establishment manufactures, processes, packs, holds, prepares or sells food
products intended for human consumption beyond the scope of the existing permitted food extablishment
type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10
days.
Retail: Food Establishment is currently selling hemp extract rolling papers. COS: Food
Permit was changed to a Hemp Establishment during visit. Please see comments.
o
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected]. Stop- Use Order applies to Time/Temperature Control for Safety
Food items only.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Operating Without a Valid Food Permit· 3 violations· Operating Without Permit
Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Counter: Cooked beans 129-131 degrees F, probed internally with a calibrated thermometer.
COS: The beans were reheated to 165 or higher.
x
95
Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
The establishment does not have a current certified food protection manager. Industry guidance
provided.
o
Good Retail Practice Violations
99
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)
(a)F.S., 5K-4.020(4)(b) F.A.C.
The establishment is operating without a valid food permit. See comments
o
— Operating Without a Valid Food Permit; Re-Inspection Required· 18 violations· Re-Inspection Required
Comments: Failure to provide hot water in 30 days may result in Administrative Action.
Employee Health Guidelines, reporting agreement, guidance for the clean up of vomit, cooling foods,and proper cooler storage.
Re-inspection visit required issued for food establishment.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation observed
during the inspection, the establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program, and the person in charge is unable to respond correctly to food
safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
The establishment: The person in charge does not have a certified food protection manager card
and there are multiple priority violations such as cold holding, hot holding, and the improper use of chlorine as a
sanitizer. Industry guidance provided.
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables
before they are washed. 3-302.11(A)(1) PP
Walk-in: Raw pork over butter packages. COS: The raw bacon was moved to the bottom shelf
away from other foods.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Cooked sausages 108 degrees F, fried fish 108-112 degrees F. COS: The person in
charge voluntarily discarded. Reheating option was provided.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about their
health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
The establishment: The kitchen employee is unaware of their duty to report to the person in
charge any medical condition that may cause a food borne illness. Industry guidance provided.
o
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
The person in charge cannot answer questions relating to preventing the spread of food borne
diseases by a food employee. Industry guidance provided.
o
Print Date: 5/5/2023
Page 1 of 4
6
P
Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped
single service or single use articles; after touching bare human body parts; after using the toilet room; after caring
for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue,
using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as
necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves
working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P
Observation: Kitchen: Observed food service employee come into the kitchen from outside, then began to touch
clean equipment without washing his hands. COS: The employee washed his hands, no equipment was affected.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen: Corned beef hash 57 degrees F, pancake batter 61 degrees F, held at room temperature
for less than 4 hours. COS: The items were placed in the walk-in to cool to 41 or lower. Kitchen: cooked sausage
47 degrees F, cooked corned beef 47 degrees F, probed internally with a calibrated thermometer, items held on
ice bath on prep table. COS: The items placed in the walk-in to cool to 41 or lower.
x
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Kitchen: Raw shell eggs held at room temperature, next to the stove for less than 2 hours. COS:
The eggs were placed back into the walk-in to cool to 41 degrees F or lower.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours,
to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for
a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Walk-in: Cooked sausage opened 3 days prior not dated. COS: The date was added to the
package.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark
and the correct date mark cannot be determined. 3-501.18 PP
Walk-in cooler: Cooked salmon salad dated 4/28/2023 8 days old. COS: The item was voluntarily
discarded.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
The establishment does not have a written plan for the clean up of vomit or diarrhea. Industry
guidance provided.
o
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does
not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Kitchen: The sanitizer read 200 PPM Chlorine. COS: The sanitizer sink was dumped out and a
new batch prepared, measured at 50 PPM.
x
Print Date: 5/5/2023
Page 2 of 4
95
Citation Description: Establishment does not have a certified food protection manager who has passed a test
through a recognized accredited program. 5K-4.021(1), F.A.C.
Observation: The establishment does not have a certified food protection manager. Industry guidance provided.
o
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least 100°F
through a mixing valve or combination faucet. 5-202.12(A) PfPf
Kitchen: No hot water at hand wash sink in the kitchen area. See comments.
o
Kitchen: Prepackaged cakes in cooler, not prepared at the establishment and no invoice from a
permitted establishment. COS: The items were voluntarily discarded.
x
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective methods
based on the type of food being cooled. 3-501.15(A) Pf
Kitchen: Cooked corned beef 47 degrees F at 10:40 AM, at 11:25 the corned beef read 46
degrees F, only 1 degree cooling in 45 minutes, due to the items being covered, in deep pan. COS: The cover
was removed and the product spread out for increased surface area.
x
3-501.13
Time/temperature control for safety food not thawed under refrigeration that maintains the
food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float
off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food
allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)
Kitchen: Cooked crab thawing at room temperature. COS: The item was placed in running water.
x
4-501.11
Concentration of sanitizing solution not accurately determined by using a test kit or other
device. 4-501.116 Pf
Kitchen: The establishment is using chlorine as a sanitizer, no test kit at the establishment. COS:
A test kit was acquired prior to the completing of the inspection.
x
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable
facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are
protected from contamination. 6-403.11
Kitchen: Employee cell phones stored on table with single service, take out containers for the
establishment.
o
99
The food establishment is operating without a valid food permit. An application for a food
permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1)
(a)F.S., 5K-4.020(4)(b) F.A.C.
The establishment does not have a current 2023 food permit. See comments.
o
One Island Kitchen in Orlando: Stop-Sale & Stop-Use Orders (8)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
One Island Kitchen in Orlando: Frequently Asked Questions
- How many health inspections has One Island Kitchen in Orlando had?
- One Island Kitchen in Orlando has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has One Island Kitchen in Orlando ever been shut down?
- No, One Island Kitchen in Orlando has no emergency closures on record with Florida DBPR.
- When was One Island Kitchen in Orlando last inspected?
- One Island Kitchen in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 4, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has One Island Kitchen in Orlando had?
- One Island Kitchen in Orlando has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of One Island Kitchen in Orlando find?
- One Island Kitchen in Orlando was most recently inspected by FDACS on September 4, 2025 (Met Sanitation Inspection Requirements).
- Has One Island Kitchen in Orlando had any stop-sale or stop-use orders?
- Yes, One Island Kitchen in Orlando has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at One Island Kitchen in Orlando?
- The most frequently cited FDACS violations at One Island Kitchen in Orlando are: 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
- Does One Island Kitchen in Orlando have any repeat violations?
- Yes, One Island Kitchen in Orlando has had the following violations cited on multiple FDACS inspections: 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with One Island Kitchen. How we collect and verify this data.