DirtyFLRestaurant Inspection Data

LE CARAMEL

Health inspection records show LE CARAMEL in ORLANDO has 7 inspections with a food safety rating of 1.6/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

8526 PALM PARKWAY

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13457162

Met Inspection Standards

3 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed expired license posted 4/1/2025.
  • 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection report. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has food crumbs left on the tracks of the door also bottom of cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic stored on the shelves not inverted (Main kitchen)
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor, located back prep kitchen.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Checked the hand wash sink hot water only reaching 75°f spoke to Manager concerning the issue. Operator will notify plumber to check. Notify Supervisor on duty will be next unannounced inspection
  • 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 almond cream stored inside reach in cooler over night not date marked.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hand wash sink hot water only reaching 75°f spoke to owner/ operator must have hot water checked to maintain 85°f.

7/8/2025· 8mo ago

Visit ID: 10956741

Met Inspection Standards

1 high, 2 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice inside reach in freezer.
  • 51-18-6:Basic - No copy of latest inspection report available. Operator found no copy of last inspection report.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 4/1/2025 Spoke to Owner renewal of license at time of inspection. 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. Observed gallon of milk not date marked stored inside reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled used for sandwiches top of the reach in cooler. Repeat Violation

2/21/2025· 1y ago

Visit ID: 8841808

Met Inspection Standards

2 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on the cook line also back prep kitchen has another bottle of water.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up in the reach in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris on the bottom of the oven recommend to clean more often.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves did not wash hands before placing gloves on at cook line.
  • 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. Observed butter left at room temperature not time marked, on the cook line spoke to owner must time mark the butter stored out 9am time determined. Corrected On-Site Repeat Violation
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Restaurant has no written procedure to clean up vomit Given another copy to operator at time of inspection. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has yellow stains left on the surface located on main cook line.

7/26/2024· 1y 7mo ago

Visit ID: 8786228

Met Inspection Standards

2 high, 5 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed oil,pickles, ketchup stored on the floor in the back prep kitchen Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior panel of the oven has old food debris
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of refrigerator has old food particles dried on the surface.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chopper has old food debris stored inside located in the back prep kitchen.
  • 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. Observed butter left at room temperature not time marked, spoke to employee has no ideal baker has the product.out 11am -3pm per owner time was determined. **Corrective Action Taken**
  • 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. Observed no product labeled inside reach in cooler. Chocolate mousse, almond cream
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures observed in the restaurant for vomit, procedures given to operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed very soiled white cutting board used on the counter, top panel of reach in cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided
  • 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 almond cream not date marked stored inside reach in cooler over night.

4/16/2024· 1y 11mo ago

Visit ID: 8553580

Met Inspection Standards

1 high, 3 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -baking/frying pans stored on wire rack
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -glass door reach-in freezer in front counter area
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tall glass door reach-in cooler in front counter area -white residential style reach-in cooler
  • 25-05-4:Basic - Single-service articles improperly stored. -cases of single use cups stored on the floor, operator relocated Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour and sugar containers lacking labels, operator labeled Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 67F, per operator less than 1 hour on prep table, operator relocated to reach-in cooler, educated operator regarding use of Time As Public Health Control **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -multiple white cutting boards stained Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at front service area used to store spoon Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bleach water spray bottle lacking label Corrected On-Site

1/16/2024· 2y 1mo ago

Visit ID: 8553142

Met Inspection Standards

1 high, 1 int, 5 basic

  • 24-14-4:Basic - - From initial inspection : Basic - Clean scraper stored between equipment and wall. Corrected On-Site - From follow-up inspection 2024-01-16: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site - From follow-up inspection 2024-01-16: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-01-16: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed raspberries stored over milk in upright cooler. - From follow-up inspection 2024-01-16: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. Corrected On-Site - From follow-up inspection 2024-01-16: **Time Extended**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.All purpose cleaner on prep table. Corrected On-Site - From follow-up inspection 2024-01-16: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. - From follow-up inspection 2024-01-16: **Time Extended**

11/15/2023· 2y 3mo ago

Visit ID: 8384947

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 24-14-4:Basic - Clean scraper stored between equipment and wall. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues.
  • 08B-17-4:Basic - Unwashed raspberries stored over milk in upright cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.All purpose cleaner on prep table. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.El Houcinee Setee. Warning