Earls Kitchen and Bar
Last inspected: Apr 22, 2026
52
Score
Across the available record, Earls Kitchen and Bar has 12 inspections on file, the first dated 2022. Earls Kitchen and Bar was last inspected on Apr 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
“Old labels stuck to food containers after cleaning” comes up most often, recorded five times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Earls Kitchen and Bar on the weaker side. The pattern in the record is worth a careful look.
12
Inspections
0
Critical latest
4
Major latest
5
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - No soap provided at handwash sink. -hand wash sink in juice room
31B-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in juice room
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Old labels stuck to food containers after cleaning. -all affected dishes sent to dish pit **Corrective Action Taken**
16-46-4
Basic - Plumbing system in disrepair. -dishwasher draining water onto floor
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -soda room walls
36-27-5
52
Feb 9, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -Paper towels used for Shrimp, and Scallops - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw beef over krab and tuna in cooler - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
08A-24-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice hand sink at wait station - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink at unused bar prep area turned off due to leaking in facility below. - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers **Corrected On-Site** - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor by bag in box soda and co2 - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 89F. Operator discarded warer **Corrected On-Site** - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In Unused cool well Top of dishwasher - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic bins - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor - From follow-up inspection 2025-12-08: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
21-44-1
47
Dec 8, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -Paper towels used for Shrimp, and Scallops - From follow-up inspection 2025-12-08: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw beef over krab and tuna in cooler - From follow-up inspection 2025-12-08: **Time Extended**
08A-24-5
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. -Establishment is holding sushi rice for 24hrs using vinegar. No approved HACCP plan **Warning** - From follow-up inspection 2025-12-08: Time extended 60 days. **Time Extended**
03G-42-2
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice hand sink at wait station - From follow-up inspection 2025-12-08: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers **Corrected On-Site** - From follow-up inspection 2025-12-08: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor by bag in box soda and co2 - From follow-up inspection 2025-12-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 89F. Operator discarded warer **Corrected On-Site** - From follow-up inspection 2025-12-08: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In Unused cool well Top of dishwasher - From follow-up inspection 2025-12-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic bins - From follow-up inspection 2025-12-08: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink at unused bar prep area turned off due to leaking in facility below. - From follow-up inspection 2025-12-08: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor - From follow-up inspection 2025-12-08: **Time Extended**
21-44-1
43
Oct 7, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw beef over krab and tuna in cooler
08A-24-5
High Priority - Non-food grade paper/paper towel used as liner for food container. -Paper towels used for Shrimp, and Scallops
14-86-1
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. -Establishment is holding sushi rice for 24hrs using vinegar. No approved HACCP plan **Warning**
03G-42-2
Intermediate - Handwash sink used for purposes other than handwashing. Ice hand sink at wait station
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers **Corrected On-Site**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor by bag in box soda and co2
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 89F. Operator discarded warer **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In Unused cool well Top of dishwasher
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic bins
16-46-4
Basic - Plumbing system in disrepair. Hand sink at unused bar prep area turned off due to leaking in facility below.
29-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor
21-44-1
43
Apr 17, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In rice container and flour container. Operator immediately removed
14-01-5
Basic - Ceiling tile missing. At mop sink
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on wait station table next to clean didhes and silver wesr. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and servers wearing watches. Immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. walk in Freezer door not able to completely shut
14-11-5
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in Freezer due to door not being able to completely shut
14-69-4
Basic - Plumbing system in disrepair. Hand sink in 1st womens restroom is clogged. Operator has repairs scheduled. Operator has Restroom out of order and there are several other restrooms to use
29-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. At bar
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
55
Dec 12, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license. **Corrected On-Site**
50-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
78
Jun 11, 2024
Routine - Food
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Lychee at juicing station. 4 cans - From follow-up inspection 2024-06-11: **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - 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. Employee chopping chives. Coached employee on proper glove usage **Corrected On-Site** - From follow-up inspection 2024-06-11: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food - From follow-up inspection 2024-06-11: **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over Shiso leaves in low boy on cookline **Corrected On-Site** - From follow-up inspection 2024-06-11: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer, raw tuna not commercially wrapped over rolls. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-06-11: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccolini (50F - Cold Holding); truffle butter (50F - Cold Holding); horseradish cream sauce (50F - Cold Holding)in top of make table broiler station, in unit over night. rice (49F - Cold Holding); butter (60F - Cold Holding) top of make table at salad station operator states in unit less then 4 hours, placed on ice to chill **Repeat Violation** **Warning** - From follow-up inspection 2024-06-11: Roasted Corn 53°F, hard boiled eggs 50°F at salad station. In unit less then four hours **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar next to dishwasher - From follow-up inspection 2024-06-11: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-06-11: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-06-11: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar next to dishwasher - From follow-up inspection 2024-06-11: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Missing door on cookline reach in. Griddle station low boy threshold broken - From follow-up inspection 2024-06-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-06-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 76 at grillq - From follow-up inspection 2024-06-11: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers under microwave on cookline - From follow-up inspection 2024-06-11: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas at sauce/bake - From follow-up inspection 2024-06-11: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy on cookline at salad station - From follow-up inspection 2024-06-11: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Deli container of soda on cookline **Corrected On-Site** - From follow-up inspection 2024-06-11: **Time Extended**
12B-07-4
17
Jun 7, 2024
Routine - Food
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Lychee at juicing station. 4 cans
01B-01-4
High Priority - 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. Employee chopping chives. Coached employee on proper glove usage **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over Shiso leaves in low boy on cookline **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer, raw tuna not commercially wrapped over rolls. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccolini (50F - Cold Holding); truffle butter (50F - Cold Holding); horseradish cream sauce (50F - Cold Holding)in top of make table broiler station, in unit over night. rice (49F - Cold Holding); butter (60F - Cold Holding) top of make table at salad station operator states in unit less then 4 hours, placed on ice to chill **Repeat Violation** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar next to dishwasher
31B-02-4
Intermediate - No soap provided at handwash sink. At bar next to dishwasher
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Equipment in poor repair. Missing door on cookline reach in. Griddle station low boy threshold broken
14-11-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 76° at grillq
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers under microwave on cookline
05-09-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas at sauce/bake
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Low boy on cookline at salad station
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Deli container of soda on cookline **Corrected On-Site**
12B-07-4
17
Dec 20, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
52
Jun 30, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice, operator corrected time **Corrected On-Site** - From follow-up inspection 2023-06-30: **Time Extended**
03F-01-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-06-30: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling tile missing. At ice machine - From follow-up inspection 2023-06-30: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site** - From follow-up inspection 2023-06-30: **Time Extended**
10-08-5
70
Jun 29, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice, operator corrected time **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (48F - Cold Holding); cooked onions (45F - Cold Holding); cooked mushrooms (46F - Cold Holding); ribs (46F - Cold Holding); raw pork (49F - Cold Holding); impossible burger (46F - Cold Holding); horseradish cream (51F - Cold Holding); cooked asparagus (51F - Cold Holding) operator states all items in units on cookline less then 4 hours, will placed on ice or rotate with cold product **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling tile missing. At ice machine
36-36-4
Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site**
10-08-5
61
Jul 19, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2022-07-19: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice, operator labeled **Corrected On-Site** - From follow-up inspection 2022-07-19: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near dish - From follow-up inspection 2022-07-19: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** - From follow-up inspection 2022-07-19: **Time Extended**
16-46-4
67
Frequently Asked Questions
When was Earls Kitchen and Bar last inspected?
The most recent health inspection at Earls Kitchen and Bar on file is from Apr 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Earls Kitchen and Bar?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited five times, more than any other issue at Earls Kitchen and Bar.
How does Earls Kitchen and Bar compare to other restaurants in Orlando?
Earls Kitchen and Bar most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Earls Kitchen and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Earls Kitchen and Bar have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Earls Kitchen and Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Earls Kitchen and Bar inspected?
Based on the inspection history on file, Earls Kitchen and Bar is inspected around three times per year on average.
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