DirtyFLRestaurant Inspection Data

CAFE DE PARIS

Riley Park Way
Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10815456

  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go packaged cookies and biscotti at register not labeled. Repeat Violation - From follow-up inspection 2025-04-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled - From follow-up inspection 2025-04-09: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation - From follow-up inspection 2025-04-09: **Time Extended**

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10712942

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler in kitchen not cooling.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go packaged cookies and biscotti at register not labeled. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over prepared cut lettuce Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Pan of eggs on top of prep table at 61F
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight in reach in cooler. Kitchen prep area: raw shelled eggs (61F - Cold Holding); sliced tomatoes (51F - Cold Holding); chopped tomatoes (52F - Cold Holding); mozzarella cheese (54F - Cold Holding); spring mix (57F - Cold Holding); commercially cooked sausage (51F - Cold Holding); cooked turkey bacon (57F - Cold Holding); smoked salmon (57F - Cold Holding) deli ham (50F - Cold Holding); Reach in cooler in storage area: cooked chicken (57F - Cold Holding) spring mix (57F - Cold Holding); smoked salmon (55F - Cold Holding); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep area: raw shelled eggs (61F - Cold Holding); sliced tomatoes (51F - Cold Holding); chopped tomatoes (52F - Cold Holding); mozzarella cheese (54F - Cold Holding); spring mix (57F - Cold Holding); commercially cooked sausage (51F - Cold Holding); cooked turkey bacon (57F - Cold Holding); smoked salmon (57F - Cold Holding) deli ham (50F - Cold Holding); Reach in cooler in storage area: cooked chicken (57F - Cold Holding) spring mix (57F - Cold Holding); smoked salmon (55F - Cold Holding); Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8721081

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted in front cabinet. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned containers in dish wash area. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go packaged cookies and biscotti at register not labeled.
  • 03A-24-5:Basic - Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. In kitchen prep table. raw shelled eggs (50F - Cold Holding). Operator placed in freezer to cool. **Corrective Action Taken**
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on pass through shelf. Operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator corrected. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. seasoned potatoes at 8:50am (98F - Reheating at 10:20am 173F); Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. Per operator tarts and butter packets placed out at 8am. Operator place time stamps on items. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8520964

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar, operator reorganized Corrected On-Site
  • 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. -handle for scoop in contact with sugar
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -long-handled spoon stored in standing water 77F in bar area, operator discarded water Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Light Ice buildup in right side white chest style reach-in freezer in storage area. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, provided handwash sign, operator posted Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf next to sanitizer bucket, operator relocated to sanitizer bucket Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label
  • 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. -dishwasher put away clean food contact surfaces without washing hands
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine in bar area has an accumulation of pink, mold-like substance
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 3/31/2024
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Kyle

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8343117

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's restrooms
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above prep table
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -flour container stored on floor
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -multiple reach-in freezers in rear storage area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons stored in standing water only 114-117F on flat top grill, operator turned up heat on flat top grill **Corrective Action Taken**
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. Corrected On-Site
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill stored on shelf above prep table
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pear tarts with custard containing eggs, dated 10/2/2023, operator discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded swiss cheese 44-47F, per operator on melted ice bath less than 20 minutes, operator drained water and added more ice **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Camilla and Gregory