ORANGE TREE RESTAURANT

Name: ORANGE TREE RESTAURANT
Address: 6400 N UNIVERSITY DR, TAMARAC, FL, 33321-4019, US
Rating: 64.1

6400 N UNIVERSITY DR, TAMARAC, FL 33321-4019

License #1612272

64.1 Grade F / 100

Failing Health Score

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Latest inspection

September 3, 2026 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ORANGE TREE RESTAURANT in TAMARAC currently holds an InspectFL Health Score of 64.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 3, 2026. Across those visits, inspectors documented 41 total violations — 13 critical, 13 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on September 3, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

ORANGE TREE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substances buildup on can opener blade. Operator cleaned and sanitized.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed no minimal labels on muffins on front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on prep table not stored in sanitizer solution between use.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed 4 dead roaches inside of gasket of front counter 2 door reach in cooler at front counter used for dry storage. Operator removed cleaned and sanitized
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored with single service items at front counter. Employee bag stored with unwashed produce in kitchen area
[08B-38-4] Food stored on floor. Bucket of pickles stored on floor in walk in cooler. Operator moved to shelf
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pooled eggs stored above deli meats in walk in cooler. Operator reorganized
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. sausage gravy commercially processed reheating since 6am (9:40) (92°F - Reheating) canned sausage gravy on first reheat temped at 92°F. Operator states item has been reheating since 6am in steam table. Large pan used in small steam table and water not covering height of food product. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. oatmeal reheating since 6am(9:40) (115° - Reheating); hollandaise sauce commercially processed 2nd reheat reheating since 6am(9:40) (138°F - Reheating); chili reheating since 6am(9:40) (129°F - Reheating). Items in second reheat. Stored in steam table and have been reheating in steam table since 6am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54°F - Cold Holding). Stored in cook line flip top cooler. Cheese stacked high over fill line. Operator states item has been in unit for 3 hours. Operator removed excess and moved to reach in freezer to quick chill
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. oatmeal reheating since 6am(9:40) (115° - Reheating); hollandaise sauce commercially processed 2nd reheat reheating since 6am(9:40) (138°F - Reheating); chili reheating since 6am(9:40) (129°F - Reheating). Items in second reheat. Stored in steam table and have been reheating in steam table since 6am. See Stop Sale.
[03E-04-5] Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. sausage gravy commercially processed reheating since 6am (9:40) (92°F - Reheating) canned sausage gravy on first reheat temped at 92°F. Operator states item has been reheating since 6am in steam table. Large pan used in small steam table and water not covering height of food product. See Stop Sale.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to demonstrate knowledge of big 6 food borne illnesses at time of inspection. Provided big 6 hand out
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade 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/ CFM arrived at time of inspection
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator