PANADERIA EL CAFETAL LLC
6125 SOUTH SEMORAN BLVD, SUITE 101 AND 102, ORLANDO 32822
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).