DirtyFLRestaurant Inspection Data

CAFE MATISSE

9700 International Drive
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10715764

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./ Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom stored over ready to eat garlic. Unwashed washed vegetables stored over shredded lettuce/walk in cooler#1/ Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale./can of ripe olives. Warning
  • 03G-48-2:High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants./white sauce not labeled during cooling process and walk in cooler not continuously monitoring. Operator used a once a day checking log. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./red sauce at 156F, reheating for more than 2 hours. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/spoke to employee, food will be saved/from Chef, food discarded. Warning
  • 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/coached chef to monitor the 4 hour time control. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./red sauce at 156F, reheating for more than 2 hours per chef. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking hand sink/prepare and portion cheesecakes/ Corrected On-Site Warning
  • 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./cut fruit cup in walk in cooler/ Corrected On-Site Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only./both certificates expired. FL 134409, 133441/expired 4/5/2025.

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8720503

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./ Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./small plates on toast station/buffet.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container under kitchen prep table/ Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect in buffet service station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced ham 53F, diced tomatoes 54F, omelette station/not on time control plan, less than 4 hours/rechecked diced ham 41F, diced tomatoes 40F. 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./two employee's training certificates expired.

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8525109

  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up at rolling station. 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. -Milk at cereal station Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose Bibb located next to walk-in entry Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - fry baskets Corrected On-Site

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8342449

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans in dish room. Repeat Violation
  • 24-19-4:Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected./Plates at breakfast bar. Plates at dessert bar. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buffet wait station small reach in cooler gasket soiled. Breakfast bar two way reach in cooler gaskets soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./smoked salmon 52F, hummus 46F/breakfast bar for less than 4 hours/added to time control plan.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./breakfast burrito hot holding at 126F, breakfast bar for less than 4 hours/added to time control plan.