RAINFOREST CAFE
East Buena Vista Drive
Florida, 32830
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/4/2025
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 05-11-4:Basic - Ambient air thermometer not located in conspicuous part of the cold holding unit. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located in dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior all soda nozzles
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Limes **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Lemon sorbet walk-in freezer **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked meat sauce (42-44F - Cooling) jungle soup (44-50F - Cooling); (44-50F)
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands located in dish room
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger behind cheddar cheese and over raw tilapia **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked meat sauce (42-44F - Cooling) jungle soup (44-50F - Cooling); (44-50F) cooling from yesterday
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than 4 hours rice (130F - Hot Holding) **Corrected On-Site** **Repeat Violation**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep pans used
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink outside bar. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf house made per operator more than 24 hours **Corrected On-Site**
Food safety inspection conducted on 3/4/2025 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves in the dishmachine area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed boxes of spring mix, cut kale, Bibb lettuce all boxes or invoice was not labeled washed or prewashed stored inside outside produce walk in cooler. Items are treated as unwashed produce until recommend Chef Mike contacts the vendors.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed aluminum pan lids fall on the floor employee wearing gloves touch the floor did not remove gloves or wash her hands, until telling her to stop and wash hands. Recommend training in hand washing for all staff working in the dishmachine area. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of Jasmine rice 128-130°f stored inside the warmer box recommend to rehaeat rice to 165°f. Rechecked Jasmine rice 145°f **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed liquid eggs stored inside reach in cooler over 24 hours not dated marked. Chef discarded at time of inspection **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board in the prep kitchen has black discoloration on the surface. Recommend to replace or resurface.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Spoke with Chef Mike has no proof of Food Manager Certificate, must provide copy of Food Manager Certificate by next unannounced inspection. Information given to Chef Mike will notify company immediately. **Corrective Action Taken**
Food safety inspection conducted on 12/2/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).