3050 ALAFAYA TRL STE 1008, OVIEDO, FL 32765
State inspectors have documented 4 high-priority violations at GOURMET 2 GO over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 34 violations, including 4 high-priority and 0 Emergency Orders of Closure.
Scores higher than 23% of the 171 inspected restaurants in OVIEDO on the trailing-year record.
4 high-priority violations on the trailing-year record — above the Seminole County average of 2.2.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Garbage overflowing or uncovered, or the premises not maintained.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Clean equipment and utensils stored improperly or not air-dried.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Restaurants must buy food from licensed, inspected suppliers, keep it wholesome, and hold on to shellfish harvest tags that trace oysters and clams back to the waters they came from. Sourcing matters because food from outside the approved chain skips every safety control that normally happens before it reaches the kitchen.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6903938 — you can read the original documents yourself and compare.