CAFE DE PARIS
Riley Park Way
Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/9/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 4/8/2025
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/8/2025 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
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 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/
Food safety inspection conducted on 11/5/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).