PANADERIA EL CAFETAL LLC
6125 SOUTH SEMORAN BLVD, SUITE 101 AND 102, ORLANDO 32822
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In storage unit. Operator chained to shelf Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee bringing donuts to front from back does not have a hair restraint Employee put one on. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of oil, Drinks and paper products in storage unit
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall in kitchen Operator removed Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Stopper in three compartment sink for sanitizer does not work. Sink does not hold water.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hot box
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar in prep area Operator labeled Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken over potatoes Raw beef over case of French fries Walk in freeezer
- 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 potatoes (131F - Hot Holding) per operator less than 2 hours. Operator put back on stove to reheat Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder Cutting board make table in kitchen Shelves in walk in cooler
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bottle of bleach in hand sink in dish area Operator removed Corrected On-Site Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
Food safety inspection conducted on 2/3/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 8/15/2024
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In storage box
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Showing water damage front counter
- 14-11-5:Basic - Equipment in poor repair. Make table in kitchen not working properly. Operator has everything on time at the time of inspection Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid to oatmeal in kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rotisserie oven
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen Gasket on bottom make table kitchen Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Mixer outside back door.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator remade 200ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door cooler; white milk (51F - Cold Holding) per operator for less than 2 hours Put in different cooler to chill **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in 3 compartment sink in kitchen. Manager explained to employee where to wash hands **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice and towel in handwashing sink front counter
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For some. Emailed copy to operator
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/15/2024 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 1/16/2024
High Priority
3
Intermediate
4
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. I/2 gallon of chocolate milk in bottom of make line. Manager discarded.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, purses and drink bottles on top of beverage boxes.
- 14-11-5:Basic - Equipment in poor repair. Gasket on make line cooler door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door reach in cooler fan. Reach in cooler gaskets. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and walk in cooler shelves. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On top of ice machine to go plastic container and lids. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Makeline Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 10# can of tomato sauce very dented.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops in hot box 122F for 1 hour. Put in oven to bring temperature up. Manager decided to discard because to dry. Cooked chicken 122F for 1 hour. Put in oven to bring temperature up. recheck 165F *Repeat Violation** Corrected On-Site Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500++ppm. Manager added some water to it.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on makeline. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By bakery prep area. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handsink in kitchen. Corrected On-Site Repeat Violation
- 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. Marinara sauce in 2 door reach in cooler made yesterday.
Food safety inspection conducted on 1/16/2024 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).
Inspection on 9/26/2023
High Priority
5
Intermediate
6
Basic
11
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bin.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Front counter. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 2 in hood.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
- 33-16-4:Basic - Open dumpster lid. Shared dumpster. Corrected On-Site Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Storage shelf aluminum pans. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container no label. Kitchen. Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables in freezer. Cooked lasagna under raw fish and pork Corrected On-Site Repeat Violation
- 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. No time marking. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork ribs 88 F hot holding for less than an hour. Operator placed ribs inside the oven to ensure ribs temperature increases to at least 165F **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane Gas cartridges over ready to eat foods by back door. Corrected On-Site
- 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. Emailed to operator. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bucket. Inside of ice machine. Soiled cutting board. Soiled can opener.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink in dish area. Corrected On-Site Repeat Violation
- 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Packaged Orange juice in glass door cooler front line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/26/2023 revealed 22 total violations (5 high priority, 6 intermediate, 11 basic).