THE OSPREY TAVERN

Name: THE OSPREY TAVERN
Address: 4899 NEW BROAD STREET, ORLANDO, FL, 32814, US
Rating: 56.8

4899 NEW BROAD STREET, ORLANDO, FL 32814

License #5813667

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.8 Grade F / 100

Failing Health Score

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Quick take

THE OSPREY TAVERN in ORLANDO currently holds an InspectFL Health Score of 56.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 39 total violations — 8 critical, 12 major, 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[03G-50-1] HACCP has been submitted and under review
[21-05-5] Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.

Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch Caesar salad dressing made with raw shelled eggs For in house menus and on line menus
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over opened bread on stand up freezer
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Hot appetizer cooler has rusted shelves
[51-18-6] No copy of latest inspection report available.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer Brie cheese ROP on 11/18 and held in walk in cooler Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook prepping herbs for later use with bare hands
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing for hand sink at dessert area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean equipment
[21-05-5] Cloth used as a food-contact surface. Cloth linen used to store raw fish on trays in walk in cooler Disposable cleaning cloth used to line numerous food items for storage in walk in cooler and other coolers
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROPing the following products raw- Chicken, Beef and pork and freezing items
[03G-15-5] Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen.

Community reaction

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Community pulse