BROTHER JIMMY'S AT ICON PARK

Name: BROTHER JIMMY'S AT ICON PARK
Address: 8441 INTERNATIONAL DR STE 290, ORLANDO, FL, 32819, US
Rating: 0

8441 INTERNATIONAL DR STE 290, ORLANDO, FL 32819

License #5815606

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 30, 2026 · 27 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BROTHER JIMMY'S AT ICON PARK in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 140 total violations — 14 critical, 33 major, 93 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 30, 2026 shows 27 observation rows: no critical rows, 7 major, and 20 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

140

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

BROTHER JIMMY'S AT ICON PARK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers on menu Provided form and manager posted at host stand
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Female Cook at cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Server/barender, cook
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at ware wash area on top of clean plastic pans
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk on cooler shelves Hood filters Top of low boy cooler at cook line with griddle on top has heavy food and debris build up
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar leaks for hot water side, facility had hot water side turn off underneath. Water turned on and hot running water is available
[29-18-4] Drain cover(s) missing. Drain cover missing at mop sink
[29-09-4] Faucet/handle missing at plumbing fixture. 3 compartment sink is missing a faucet. In place is a garden hose with a garden sprayer being used
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink at bar leaks for hot water side, facility had hot water side turn off underneath
[36-03-4] Cove molding at floor/wall juncture broken/missing. Tile missing at bar area at cove base
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at end of cook line
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All servers dont have employee training
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server has nail polish and scooping ice for drinks without an ice scoop guard
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler at expo line
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at ware wash area used as dump sink, cook dumping hot water from pan of boiled eggs Plastic mesh mat in basin of hand sink at bar. Server stated sink is also used as dump sink
[36-73-4] Floor soiled/has accumulation of debris. Heavy debris, grease and food on floor under fryers and grill at cook line
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added a server area by bar. Scooping ice Last revised plans from 2/12/25
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks and servers have bracelets and watches
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in cooler at far end of cookline by walll
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on prep table at cook line
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage area and single service area in game room area
[52-01-4] Identity of food or food product misrepresented. Menu items states - Black Angus Brisket, invoices and box only has beef, not angus beef

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine./bar dish machine with black substances build up/cleaned immediately/
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on cook line prep table, back kitchen prep table and expo area table/all removed/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees backpack on top of bottle water/under front smoker station prep table.
[08B-38-4] Food stored on floor./a case of oranges on walk in cooler floor/removed/
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin handle/back kitchen/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Condiment bins exterior soiled/back kitchen. Hood filters soiled.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments/cleaned immediately/
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/set up 3 compartment sink, chlorine 50ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46F, diced tomatoes 46F, coleslaw 46F, home made ranch dressing (with buttermilk) 48F/all cold holding for less than 4 hours per manager/iced.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./whole corn hot holding at 124F/less than 4 hours/reheated to 165F before serving.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food./plastic bowl used to scoop slaw, walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation./cook in kitchen.
[36-22-4] Floor area(s) covered with standing water./ice machine leaking water on ground/cleaned up immediately and call for service.
[36-73-4] Floor soiled/has accumulation of debris./cook line under cooking equipments.
[36-17-5] Floor tiles missing and/or in disrepair./back kitchen entrance wall corner.
[08B-38-4] Food stored on floor./cheese container/walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, front counter hot holding unit.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning./one light bulb out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in cooler gasket soiled. Cook line stove soiled with debris.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-06-4] Single-service articles not stored inverted or protected from contamination./to go boxes, wait station and kitchen/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 46F, raw chicken 47F, hot dogs 48F, raw burger 46F/all holding less than 4 hours/moved to walk in cooler/rechecked raw shrimp 41F, raw chicken 42F, hot dogs 41F, raw burger 41F/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./cutter outside walk in cooler soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked pulled pork in walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./kitchen entrance hand sink/

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./employees food in walk in cooler next to food served to customers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./one bar hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior guard soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle water in cook line cold drawer/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind dish area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties at 45F, cook line cold drawer/less than 4 hours/moved to walk in cooler. Butter 72F/stored at expo line in room temperature for less than 4 hours/recommended using time as public health control/form emailed to manager.
[31A-11-4] Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store empty pitcher. Bar hand sink used as a dump sink/straws, lemons inside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./two bar hand sinks.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review.
[31B-03-4] No soap provided at handwash sink./two bar hand sinks.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./bar hand sink hot water shut off.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed./
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while cooking and preparing food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./one cook.
[13-03-4] Employee with no hair restraint while engaging in food preparation./two cooks.
[08B-47-4] Food not stored at least 6 inches off of the floor./several containers of sauces in walk in cooler.
[08B-38-4] Food stored on floor./a pan of raw chicken breast, walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F, expo line.
[36-62-4] Light not functioning./one light bulb out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line grill, left side non food contact area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at dish area. Wall behind cook line. Left side of the wall next to smoker/dining room.
[02D-01-5] Working containers of food removed from original container not identified by common name./two containers of flour and one container of brown sugar/
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands./advised/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over hot dogs, cook line cold drawer/
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked shell egg in walk in cooler./discarded immediately.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-03-4] No soap provided at handwash sink./bar/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing three employees training certificates.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored./cleaned containers stored on floor/back kitchen/
[25-06-4] Single-service articles not stored inverted or protected from contamination./wait station in dining room.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
[21-04-4] Wiping cloth/towel used under yellow cutting board.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties over hot dogs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse./butter cold holding at 76F for over 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter holding at 76F for over 4 hours/expo line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish area hand sink block by food cart. Cook line hand sink blocked by a pitcher.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./bar/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink./bar/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing 4 employees training certificates. Employees working for over 6 months.