SMOKE & DONUTS

Name: SMOKE & DONUTS
Address: 601 N PRIMROSE DR, ORLANDO, FL, 32803, US
Rating: 0

601 N PRIMROSE DR, ORLANDO, FL 32803

License #5815726

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

November 3, 2026 · 20 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

SMOKE & DONUTS 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 November 3, 2026. Across those visits, inspectors documented 87 total violations — 15 critical, 18 major, 54 minor.

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The latest inspection on November 3, 2026 shows 20 observation rows: 4 critical, 5 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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SMOKE & DONUTS 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sandwich top reach in cooler next to doughnuts fryer: Goat cheese 60F more than 4 hours per chef.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 11/1 per chef.
[02D-02-4] Packaged food not labeled as specified by law. White powdered food in dry storage shelve near dishwasher. Operator corrected. Container under prep table in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors thought out the establishment. Cooking equipments throughout the establishment.
[25-29-4] Single-use gloves not stored in a clean, protected location. On the same shelve with chemicals near back door exit. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area next to check out.
[35A-02-8] Live, small flying insects found. 2 flying insect in dishwasher area. 1 flying insect in front counter area
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filters soiled and greasy at cook line.
[36-64-5] Objectionable odors By dish-machine in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 Speaker in dry storage shelves near large standing mixer. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in the kitchen.
[08B-38-4] Food stored on floor. Frying oil and vinegar in front counter cook line. Employee corrected.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar area next to coffee machine. Operator corrected.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler next to doughnuts fryer: Goat cheese 60F more than 4 hours per chef.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. All dated 10/19 Chili cooked garlic sauce. Smoked butter Pumpkin purée
[41-17-4] Spray bottle containing toxic substance not labeled. Front counter hanging on hand washing sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On grill station in front counter area. Operator placed on the grill to bring the temperature up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes at front counter. Employee corrected.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pisco Sour on drink menu made with raw egg whites. Added asterisks on the menu during inspection.

No direct DBPR report link for this visit. This record comes from DBPR's public inspection history, which does not include the report's visit identifier, so there is no direct report link. Search DBPR ↗

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment at front and back of the house.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter. Operator had employees invert containers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant in kitchen and cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink at entrance to back of the house kitchen.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm bar dish machine.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi dated 1/18
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in bar cooler opened and held more than 24 hours per operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator removed hand sink by outside smoker due to employees not using it.