DirtyFLRestaurant Inspection Data

LA' DIFFERANCE BAKERY & TAKEOUT RESTAURANT, LLC

737 NORTH APOPKA VINELAND RD #200, ORLANDO 32818

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10849819

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Oven door broke - From follow-up inspection 2025-06-02: **Time Extended**
  • 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. At hand sink. Does not have cold water. - From follow-up inspection 2025-06-02: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket of corn sauce on floor in back area. Corrected On-Site - From follow-up inspection 2025-06-02: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink in kitchen is leaking from faucet when turned on - From follow-up inspection 2025-06-02: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef and pork thawing at room temperature . Operator immediately placed under cool running water Corrected On-Site - From follow-up inspection 2025-06-02: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and seasoning salt - From follow-up inspection 2025-06-02: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -In back kitchen had food debris - in front counter block by bucket Corrected On-Site - From follow-up inspection 2025-06-02: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-06-02: **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/ - From follow-up inspection 2025-06-02: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen - From follow-up inspection 2025-06-02: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At back kitchen Corrected On-Site - From follow-up inspection 2025-06-02: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-06-02: **Time Extended**
  • 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in red by entry to back prep area - From follow-up inspection 2025-06-02: **Time Extended**

Inspection Date: 5/30/2025

Inspection #: Visit ID: 8994021

  • 14-11-5:Basic - Equipment in poor repair. Oven door broke
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. At hand sink. Does not have cold water.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of corn sauce on floor in back area. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink in kitchen is leaking from faucet when turned on
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef and pork thawing at room temperature . Operator immediately placed under cool running water Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and seasoning salt
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Patty cooler: Beef and chicken patties , butter, milk 51F-57F cold holding less than 4hrs per operator. Operator immediately moved to other cooler for temperature recovery **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -In back kitchen had food debris - in front counter block by bucket Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At back kitchen 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.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in red by entry to back prep area

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8790546

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes without any compartments set up. Asked staff to setup sink and re-wash dishes. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large containers with flour and sugar
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Honey bought from a distributor that cannot be documented.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to triple sink. Staff filled towels. Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Rice from bulk re-packaged for sale. Bottled drink Peanut brittle and nuts

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8518981

  • 32-22-4:Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Unisex bathroom for customers use.
  • 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. Cakes/ Bread prepared at facility and displayed on the counter for customer self-service. added labels Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom , added paper towels Corrected On-Site

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8518455

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In baking area - From follow-up inspection 2023-10-09: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Pastry cook. - From follow-up inspection 2023-10-09: **Time Extended**
  • 16-16-4:Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. - From follow-up inspection 2023-10-09: **Time Extended**
  • 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - From follow-up inspection 2023-10-09: **Time Extended**
  • 22-54-4:Basic - - From initial inspection : Basic - Equipment and utensils rinsed after the application of the sanitizer solution. - From follow-up inspection 2023-10-09: **Time Extended**
  • 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. Cake round and peanut brittle at self serve counter. - From follow-up inspection 2023-10-09: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at hand washing sink next to triple sink. - From follow-up inspection 2023-10-09: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Front counter, spoon and towel in sink - From follow-up inspection 2023-10-09: **Time Extended**

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8360180

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In baking area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Pastry cook.
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
  • 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. Cake round and peanut brittle at self serve counter.
  • 29-11-4:Basic - Water leaking from pipe at hand washing sink next to triple sink.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantains (90F - Hot Holding); chicken patty (113F - Hot Holding); pasta salad . white rice (90F - Hot Holding). Less than 4 hours. Implemented time as a public health control. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter, spoon and towel in sink