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.

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.

One Island Kitchen in Orlando

5004 Old Winter Garden Rd, Orlando, FL 32811

Orange County · Food Service
Owner: One Island Kitchen LLC
DBPR License: MFD5856718
FDACS Estab #: 414721

Overview

One Island Kitchen in Orlando, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 5 FDACS inspections).

0Inspections

0Violations

0Closures

5FDACS Insp.

8Stop-Sale Orders

Last inspected FDACS: September 4, 2025

One Island Kitchen in Orlando: Comparison to Orange County Averages

This Facility 0 violations / inspection 0 violations per inspection

Orange County Avg 5.89 violations / inspection 5.89 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.

2025 — 1 inspection

Sep 4, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: JESSICA MAFFUCCI, SANITATION AND SAFETY SPECIALIST

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.

2024 — 2 inspections

Dec 10, 2024 — Met Sanitation Inspection Requirements· 11 violations· 2 stop-sale orders· Met Requirements

Inspector: 414721

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

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

No signed agreements or means to verify employee illness reporting responsibility. Industry guidance was provided.

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.

Nov 25, 2024 — Re-Inspection Required· 27 violations· 6 stop-sale orders· Re-Inspection Required

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

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

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

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

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

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

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

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.

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.

Establishment could not provide written procedures for vomit and diarrhea clean-up. Industry guidance was provided.

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

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.

2023 — 2 inspections

May 19, 2023 — Operating Without a Valid Food Permit· 3 violations· Operating Without Permit

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

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

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

May 4, 2023 — Operating Without a Valid Food Permit; Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

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

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

Walk-in: Raw pork over butter packages. COS: The raw bacon was moved to the bottom shelf away from other foods. x

Kitchen: Cooked sausages 108 degrees F, fried fish 108-112 degrees F. COS: The person in charge voluntarily discarded. Reheating option was provided. x

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

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

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

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

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

Kitchen: Employee cell phones stored on table with single service, take out containers for the establishment. o

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.

FDACS stop-sale and stop-use orders for One Island Kitchen in Orlando
Date	Order Type	Product	Brand/Lot	Reason
Dec 10, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Dec 10, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Nov 25, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Nov 25, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Nov 25, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 25, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Nov 25, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Nov 25, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

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.