DirtyFLRestaurant Inspection Data

CAFE CRAYOLA

CAFE CRAYOLA maintains a 2.5/5 food safety rating based on 3 health department inspections in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

8001 ORANGE BLOSSOM TRAIL STE 2300

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 3 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 10935741

Met Inspection Standards
  • N/A:No Violations Were Observed

4/8/2025· 11mo ago

Visit ID: 8784376

Met Inspection Standards

2 high, 2 int, 2 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in popcorn. Stood up scoop. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Hood Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew. Repeat Violation
  • 03F-02-5: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. At pizza snack station. 5 minutes. Educated manager about time marking.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At snack location. Staff filled towels . Corrected On-Site

7/18/2023· 2y 7mo ago

Visit ID: 8390671

Met Inspection Standards

2 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
  • 36-62-4:Basic - Light not functioning. Hood
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; cut lettuce (47F - Cold Holding); hot dogs (47F - Cold Holding) in Buffet line less than 4 hours,placed in another unit to cool.