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Mixed Health Record
How is this score calculated? → 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.
KRES RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 2, 2026. Across those visits, inspectors documented 11 total violations — 2 critical, 2 major, 7 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 2, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.
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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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
KRES RESTAURANT has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over blanched broccoli in single door reach cooler next to grill on cooks line
- [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. Rock salt on pantry stationary
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooks line 87F Chef fixed
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Seafood reach in cooler
- [24-05-4] Clean silverware not stored inverted or in a protected manner at expo line
- [25-06-4] Single-service articles not stored inverted or protected from contamination. Temp picks on cooks line
- [31A-09-4] Handwash sink not accessible for employee use at all times. Hand held juicer in hand sink by pantry
- [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator is sou vide and ROPing turkey. HACCP plan is submitted and pending approval. Operator showed email chain with OPQ on waiting on approval process
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer on cooks line au jus (117F - Hot Holding) Less than four hours per chef Placed on stove for temperature recovery Then was 180F
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board on kitchen White cutting board by pantry station.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Pantry station 0 ppm Chef Remade and then was 300 ppm
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