Data report · Florida DBPR public inspection records · June 2026
The Central Florida Restaurant Safety Map
Every restaurant we grade, mapped to its county and sorted cleanest to riskiest. Across all 2,316 of them, 63% hold an A. But the spread is real: St. Lucie County grades 83% A, while Lake County manages 51%.
By county
- St. Lucie County 86 graded83%Grade A avg 93.2A 71B 8C 5D 1F 1
- Indian River County 54 graded74%Grade A avg 90.9A 40B 8C 3D 0F 3
- Seminole County 171 graded67%Grade A avg 90.5A 114B 32C 14D 7F 4
- Brevard County 337 graded66%Grade A avg 89.6A 222B 65C 24D 7F 19
- Osceola County 250 graded65%Grade A avg 89.4A 163B 50C 24D 6F 6
- Orange County 1015 graded62%Grade A avg 88.3A 626B 211C 82D 48F 48
- Volusia County 276 graded61%Grade A avg 87.4A 167B 46C 31D 12F 20
- Lake County 127 graded51%Grade A avg 84.1A 65B 22C 17D 14F 8
By dining district
- Lake Nona 82% A 17
- College Park 75% A 8
- Milk District 75% A 4
- Audubon Park Garden District 71% A 7
- Winter Park / Park Ave 68% A 34
- Ivanhoe Village 67% A 3
- Dr. Phillips 64% A 70
- Downtown Orlando 58% A 24
- Restaurant Row 55% A 20
- SoDo 53% A 19
- Mount Dora 53% A 15
- Historic Sanford 50% A 12
- Celebration 47% A 15
- Baldwin Park 45% A 11
- Hourglass District 40% A 5
- Thornton Park 29% A 7
- Mills 50 26% A 19
- Winter Garden Historic 0% A 6
More data reports
- Flagship Loved but Failing Great reviews, failing grades — the rating-vs-safety gap, widest first.
- Counterintuitive The Disney Paradox The cleanest kitchens in Central Florida are inside Walt Disney World.
- Counterintuitive Cuisines, Ranked Which cuisines grade cleanest — and which really don’t.
- Trajectories Comebacks & Collapses The biggest health turnarounds and freefalls on record.
- Enforcement Emergency Orders Where the state took its strongest action.
Source: Florida DBPR public inspection records, as of June 2026. “Grade A” is calculated by us from each restaurant’s most recent inspection — Florida does not issue official letter grades. Bars are sized by the number of restaurants at each grade. Methodology →