DirtyFLRestaurant Inspection Data

FOUNTAIN VIEW CAFE

FOUNTAIN VIEW CAFE located in ORLANDO has undergone 8 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 8 reports on file

7600 INTERNATIONAL DR

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

3/5/2026· 1w ago

Inspection #: 3663083

Inspection Completed - No Further Action

9/5/2025· 6mo ago

Visit ID: 10912017

Met Inspection Standards

1 high, 2 int, 1 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of expo Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Was on delime cycle and and flipped then was 50ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) wedger on shelf in prep kitchen
  • 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. Several employees expired 7/25

3/7/2025· 1y ago

Visit ID: 10791887

Met Inspection Standards

1 int, 2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen dust build up throughout the establishment. - From follow-up inspection 2025-03-07: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-03-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards Soiled drink and juice nozzles at all beverage station - From follow-up inspection 2025-03-07: **Time Extended**

3/4/2025· 1y ago

Visit ID: 8997610

Follow-up Inspection Required

4 high, 3 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen dust build up throughout the establishment.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet while preparing food. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping fruit without hair restraint. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station in dining room. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08B-12-5:Basic - Stored food not covered. Flour stored in open container. 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. Whole intact roast (57F - cooling) and cooked chicken (46F - cooling). Cooling over night Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Operator discarded canned Peaches and canned black beans.
  • 12A-13-4:High Priority - Dishwasher handled soiled utensils and then engaged handled clean utensils without washing hands. Manager counseled employee on proper handwashing procedures. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole intact roast (57F - cooling); cooked chicken (46F - cooling)Repeat Violation Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked roast and cooked chicken wrapped tightly with aluminum foil prevent proper cooling. Whole intact roast (57F - cooling) and cooked chicken (46F - cooling) Cooling over night Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards Soiled drink and juice nozzles at all beverage station
  • 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/Sandy Thomas.

10/7/2024· 1y 5mo ago

Visit ID: 8780051

Follow-up Inspection Required

7 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in dining area beverage station.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. On compline red coated tong has cracked handle. Repeat Violation
  • 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. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook cracked eggs did not wash hands then touched serving plate. Manager educated employee on site. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 fruit flies in bar area by beer draft handles.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. On cook-line, employee using wiping cloth to touch cooked eggs. Manager educated cook. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey sausage patties over precooked sauagae Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight Stew was in deep pan and covered Roast was whole and covered Advised to use smaller pans and not cover for stew and cut roast into smaller pieces and not cover
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in kitchen. Corrected On-Site

10/7/2024· 1y 5mo ago

Visit ID: 8996999

Met Inspection Standards

1 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in dining area beverage station. - From follow-up inspection 2024-10-07: **Time Extended**

3/7/2024· 2y ago

Visit ID: 8530220

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-12-4:Basic - Utensils in poor condition. (3) Coated ladles over three compartment sink Operator discarded Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sliced bacon over ready to eat potatoes in double door reach in cooler on the kitchen Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Corrected On-Site

10/18/2023· 2y 4mo ago

Visit ID: 8378893

Met Inspection Standards

1 int, 3 basic

  • 24-05-4:Basic - Clean plates not stored inverted or in a protected manner on buffet line with jelly dispensers Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Oven door broken closest to fryer on cook line
  • 14-12-4:Basic - Utensils in poor condition. Black coated tongs hanging above three compartment sink Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Fork and knife in hand sink by three comp sink Corrected On-Site Repeat Violation