HYDERABAD CAFE
8695 FENTON ST STE 130, ORLANDO 32836
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/13/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed old food debris spilled on the floor on the cook line near stove.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bowl stored inside rice
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed dry cloths stored throughout the kitchen on the counter top.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored inside sanitizer solution.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of yogurt 45°f stored on the front counter server area per Chef placed product out 10:55am less than 4 hours explained quick chill product in ice bath.rechecked @1:35pm 41°f **Corrected On-Site** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed windex stored next to plastic roll and bowl of flour underneath the counter. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled blue cutting board used in the food prep area. Observed white cutting boards very soiled has red discoloration. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored inside hand wash sink, employee removed. **Corrected On-Site**
- 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. Observed boneless chicken not date marked stored inside reach in cooler.
Food safety inspection conducted on 3/13/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 10/18/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of power ade stored on the cook line on the shelve.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old food debris on the floor underneath dishmachine . **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove has terrible carbon build up, also flat grill.
- 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection,Manager Chef found copy end of inspection. **Corrected On-Site**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed soiled tin foil on the shelves on cook line bottom counter.
- 08B-12-5:Basic - Stored food not covered. Observed curry sauce uncovered stored inside walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature yogurt 44°f stored less than 4 hours recommend to quick chill on front service line recommend to use ice bath for the food items **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed windex spray bottle stored with bowls on the counter. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled has yellow discoloration on the surface, blue cutting board has red stains. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pot and pans stored inside hand wash sink per Manager dish washer only using. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for the dish machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink located near the dishwasher.
Food safety inspection conducted on 10/18/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).