PERKINS AMERICAN FOOD CO

Name: PERKINS AMERICAN FOOD CO
Address: 7625 TURKEY LAKE RD, ORLANDO, FL, 32819, US
Rating: 64.2

7625 TURKEY LAKE RD, ORLANDO, FL 32819

License #5807931

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PERKINS AMERICAN FOOD CO in ORLANDO currently holds an InspectFL Health Score of 64.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, DBPR recorded 45 total findings; InspectFL has detailed violation rows for 41 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 March 20, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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DBPR

*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: Call Back - Complied
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. For hollandaise, gravy and cheese sauce on cooks line
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line
[14-11-5] Equipment in poor repair. Gaskets of both walk in cooler and walk in freezer
[21-38-4] Wiping cloth sanitizing solution stored on the floor. By wait station , operator moved to proper location
[22-02-4] Food-contact surface soiled / stained with food debris, mold-like substance or slime. -cutting boards on cooks line -in between equipment on cooks line -can opener by prep area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by cook lines , employee coat and bag in dish machine area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cooks line
[29-11-4] Water leaking from pipe and/or faucet/handle. By hand sink on cooks line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hollandaise sauce Brown gravy Cheese sauce on cooks line 3 cracked eggs on cooks line
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white powder by wait station not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw chicken tenders behind ready to eat French fries in reach in freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee cleaning thermometer in hand sink

Disposition: Administrative complaint recommended
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white powder by wait station not labeled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by cook lines , employee coat and bag in dish machine area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hollandaise sauce Brown gravy Cheese sauce on cooks line 3 cracked eggs on cooks line
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. For hollandaise, gravy and cheese sauce on cooks line
[22-02-4] Food-contact surface soiled / stained with food debris, mold-like substance or slime. -cutting boards on cooks line -in between equipment on cooks line -can opener by prep area
[29-11-4] Water leaking from pipe and/or faucet/handle. By hand sink on cooks line
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee cleaning thermometer in hand sink
[14-11-5] Equipment in poor repair. Gaskets of both walk in cooler and walk in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw chicken tenders behind ready to eat French fries in reach in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cooks line
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar container by wait station , operator removed bowl
[21-38-4] Wiping cloth sanitizing solution stored on the floor. By wait station , operator moved to proper location
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-18-4] Drain cover(s) not properly installed on cooks line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers On cooks line
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket of sanitizer stored in handwash sink in wait station , operator moved
[28-13-5] Raw sewage on ground of establishment. In both women and mens bathroom , operator cleaned but did not sanitized. Operator closed establishment, event took place during time of inspection .
[28-26-5] Sewage/wastewater backing up through floor drains. Floor drains in both restrooms

Community reaction

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Community pulse