Hard Rock Cafe - Main (1st Floor)
Last inspected: Jan 23, 2026
61
Score
The health department has logged eight inspections at Hard Rock Cafe - Main (1st Floor), the earliest from 2022. The latest inspection on file is from Jan 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Orlando facility scores 79, putting Hard Rock Cafe - Main (1st Floor) on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 149.3F Changed water Then was 165.5 **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top heat well next to fryer caramelized onions (65F - Hot Holding); hot box on cooks line -cooked ribs (112F - Hot Holding) Less than four hours Placed in oven for temperature recovery 20 minutes later reheated to Ribs 177F Onions 185F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. White cutting boards on sandwich top reach in coolers on cooks line **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bun toaster in side station
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage in drop ice cream reach in freezer Chef discarded **Corrected On-Site**
08B-49-4
61
Aug 6, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak drawers across from flat to grill on cooks line raw steak (51F - Cold Holding) Less than 4 hours per chef Placed ice bags on for temperature recovery 20 minutes later Raw steak 46F **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cooks line
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. Closest to fry station on expo line cooks side **Repeat Violation**
14-04-4
Basic - In-use tongs stored on equipment door handle between uses. Single door reach in freezer **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
25-06-4
64
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
50
Aug 9, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Oct 12, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cooked sliced sausage across from burger station 61 Less than 4 hours Placed in blast chiller for temperature recovery 20 minutes later 43F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs 110 Less than four hours taken upstairs and placed in oven for rapid reheat 20 minutes later 171 **Corrected On-Site**
03B-01-6
Intermediate - 2 Microwave missing fan guards cover/splatter shield. One for fryer and one next to fryer
14-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from burger station on cooks line **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) outside of pizza oven 2) outside of bun toaster
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Pizza prep area
36-27-5
Basic - In-use tongs stored on equipment door handle between uses. Fryer single door freezer on cooks line **Corrected On-Site**
10-20-4
55
Jul 28, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter cooler under grill less than four hours raw burger (51F - Cold Holding); raw kids burger (52F - Cold Holding) Placed in blast chiller for temperature recovery 20 minutes later Raw burger 39 Raw kids burger 42 **Corrected On-Site**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 150.0F in kitchen Maintenance worked on then was 158.5F **Corrected On-Site**
22-49-4
Basic - Cutting board has cut marks and is no longer cleanable on Grill station
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Side kitchen
36-27-5
67
Jan 27, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs in hot box on cooks line 121F Less than four hours, chef brought up to,prep kitchen for rapid reheat 20 minutes later 178F Cooked burgers 128F in pan on flattop grill on cooks line Less than four hours Placed back on grill to,rapid reheat and was 171F 10 minutes later **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At three compartment sink **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer. Ice cream freezer on cooks line **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Freezer door handle **Corrected On-Site**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Picks with logo on cooks line.
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
67
Jul 13, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salmon at 120° after twenty minutes. Corrective action taken: reheat salmon to 165° within two hours for temperature recovery **Corrective Action Taken**
03B-01-6
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Outside dumpster
33-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Outside garbage enclosure
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flat bread cooler
22-16-4
64
Frequently Asked Questions
When was Hard Rock Cafe - Main (1st Floor) last inspected?
The most recent health inspection at Hard Rock Cafe - Main (1st Floor) on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Hard Rock Cafe - Main (1st Floor)?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Hard Rock Cafe - Main (1st Floor).
How does Hard Rock Cafe - Main (1st Floor) compare to other restaurants in Orlando?
Hard Rock Cafe - Main (1st Floor) most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Hard Rock Cafe - Main (1st Floor)'s inspection record improved over time?
Results have been roughly steady. Inspections at Hard Rock Cafe - Main (1st Floor) have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hard Rock Cafe - Main (1st Floor) means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hard Rock Cafe - Main (1st Floor) inspected?
Based on the inspection history on file, Hard Rock Cafe - Main (1st Floor) is inspected around two times per year on average.
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