Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
OSPHERE
License Number:
SEA5814679
Rank:
Seating
License Expiration Date:
04/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
407 E CENTRAL BLVD ORLANDO, FL 32801
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/17/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
5
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Grill cooler drawer: raw beef, raw pork, raw chicken, raw shrimp, raw salmon, crab, 51-54F cold holding . Less than 4 hrs per operator. Operator put products on ice for temperature recovery. **Warning**
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Operator is par cooking lobster. Educated operator on correct process and provided non-continuous cooking form
Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink on cook line had food debris in basin,
. Also employee was filling pitcher of water in hand sink. Educated operator. Hand sink can only be used for handwashing
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon , poached eggs, **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
