GRANDE COVE

With 7 inspections documented, GRANDE COVE maintains a 3.6/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 7 reports on file

5925 AVENIDA VISTA

★★★½☆ (3.6/5)

Based on 7 health inspection reports

All Inspection Reports

Visit ID: 13536924

Met Inspection Standards

1 high, 1 int

29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-10-02: **Time Extended**
29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at espresso machine installed 12/4/23 - From follow-up inspection 2025-10-02: **Time Extended**

Visit ID: 10929497

Follow-up Inspection Required

2 high, 1 int

03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding); corn (127F - Hot Holding); black beans (127F - Hot Holding). Table top steam table, in unit less then four hours. Operstor turned up holding temperature **Corrective Action Taken** Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at espresso machine installed 12/4/23

Visit ID: 10751279

Met Inspection Standards

1 int, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in corn and black beans on cook line Corrected On-Site
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cup lids on cookline Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table on cookline Corrected On-Site
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half at front counter opened 48 hours prior to

Visit ID: 8787324

Met Inspection Standards

Visit ID: 8631129

Met Inspection Standards

1 basic

22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Visit ID: 8630817

Met Inspection Standards

Visit ID: 8386208

Follow-up Inspection Required

2 high, 1 basic

42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over potatoes in wif. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone (46F - Cold Holding); sliced cheddar (46F - Cold Holding); sliced ham (46F - Cold Holding) top of make table sandwich salad prep.operatorstates in unit less then one hour, will replace with cold product Warning