SOFRITO LATIN CAFE
8607 Palm Parkway
Orlando, Florida, 32836
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on detergent for the dish machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed incorrect label on the triplet inside walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 44°f stored on the top panel reach in cooler less than 4 hours, chimichurri 68°f stored at room temperature recommend to quick product.immediately **Corrective Action Taken**
- 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. Checked chimichurri 68°f stored at room temperature Recommend Time as public health control. 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 stored overnight not date marked. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains left on the surface (sandwich prep line)
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan for the sauces left out at room temperature. Plan given to operator at time of inspection. Corrected On-Site
Food safety inspection conducted on 4/8/2025 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 11/26/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored in between counter on the cook line. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor on the cook line.
- 51-18-6:Basic - No copy of latest inspection report available. Observed copy of last inspection report
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to plastic containers on the storage shelves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spring mix 46°f, whole shell eggs 48°f stored in ice bath on the cook line, recommend to submerge the product ice to be around the entire container. Per Manager stored less than 4 hours on the cook line. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of plantains 104°f stored underneath the heat lamp on cook line. Recommend to reheat plantains to 165°f
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean empanadas machine has old food debris Clean tomato chopper dried product ion the surface.
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container used for ground beef cracked on all four corners in the back prep kitchen.
- 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. Observed one employee name Astrid Thourey working the expo line no proof of employee training, must provide proof by 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 portion of flan stored inside reach in cooler not date marked ( bar area)
Food safety inspection conducted on 11/26/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 5/30/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed six dead roaches on the floor underneath the bulk flour and sugar ,white rice containers. Employee clean the dead roaches from the area. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while food handling in the server. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food wearing no beard guard.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on the oven door handle on the cook line. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloths used stored on the counter.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of diced ham 57°f stored on the top panel of reach in cooler less than four hours recommend to quick chill product. **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 gallon of milk not date marked stored in cooler in the bar area.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee wearing finger nail polish working on the cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up container with water to use for cooking rice.
Food safety inspection conducted on 5/30/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 4/10/2024
High Priority
2
Intermediate
0
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of triple door reach-in cooler, operator moved closest to the door Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -employee used small black bowl to portion rice
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken/missing tiles in dishwashing area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator relocated Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -empanada hot holding unit
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at exit to kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic behind soda nozzles in dining area soiled Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above 3 compartment sink has an accumulation of black, mold-like substance -wall behind/above sprayer hose in dishwashing area has a light accumulation of food debris -wall around handwash sink at end of cookline has an accumulation of grease and food debris
- 29-11-4:Basic - Water leaking from pipe under 2 compartment food prep sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on bar between uses, operator relocated to sanitizer bucket Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk-in cooler, employee reorganized walk-in cooler Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes 50F and raw shell eggs ambient air temperature 55F, per operator on ice bath underneath products less than 2 hours, operator added ice around containers, rechecked 30 minutes later diced tomatoes 39F and raw shell eggs ambient air temperature 45F Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 13 total violations (2 high priority, 0 intermediate, 11 basic).
Inspection on 12/12/2023
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table . Corrected On-Site
- 21-23-4:Basic - Establishment using sponges on glass rimmer at the bar.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil in back storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of walk in cooler door is soiled.
- 08B-17-4:Basic - Unwashed lettuce stored over cooked chicken in walk in cooler.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored over raw fish in upright freezer. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet .
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is making a cup of coffee. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Repeat Violation
Food safety inspection conducted on 12/12/2023 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).