WHITE WOLF CAFE
1829 N ORANGE AVE
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
5
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven and reach in cooler doors on cooks line. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven and 3 compartment sink. Repeat Violation** Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler on cooks line and salad station cooler.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- 08B-38-4:Basic - Food stored on floor. Pasta and sauerkraut stored on the floor in walk-in cooler operator removed. One case of oil in front of hws by salad cooler station. Operator removed Corrected On-Site
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Open grease receptacle lid. Operator closed lid. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment on cooks line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers national registry of professionals Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table. Repeat Violation
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Couple menus not marked poached eggs and eggs Benedict. Operator marked menus with an asterisk. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature for dish machine and quart for sanitizer buckets. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Server station hws. Operator replaced with hand pump soap. Corrected On-Site
Food safety inspection conducted on 2/24/2025 revealed 16 total violations (0 high priority, 5 intermediate, 11 basic).
Inspection on 2/13/2025
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors. - From follow-up inspection 2025-02-13: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven. - From follow-up inspection 2025-02-13: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch. - From follow-up inspection 2025-02-13: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77f by entrance to walk in cooler. - From follow-up inspection 2025-02-13: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven. - From follow-up inspection 2025-02-13: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar. - From follow-up inspection 2025-02-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. Poached eggs on hot line. Per cook 20 mins time - From follow-up inspection 2025-02-13: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals. - From follow-up inspection 2025-02-13: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table. - From follow-up inspection 2025-02-13: **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. Temperature strips for dish machine. Quaternary for bucketsRepeat Violation Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By walk in cooler. - From follow-up inspection 2025-02-13: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler. - From follow-up inspection 2025-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 2/12/2025
High Priority
2
Intermediate
6
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooks line and salad station by microwave.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77°f by entrance to walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (50F - Cold Holding); lettuce (47-50F - Cold Holding); diced tomatoes (47-50F - Cold Holding) cooks line by biscuit oven; pancake batter (68F - Cold Holding); cheese (50F - Cold Holding); turkey (50F); ham (50F) per cook products in coolers less than 4 hours. Operator placed items on ice for temperature recovery. **Corrective Action Taken** Warning
- 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. Poached eggs on hot line. Per cook 20 mins time
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and egg Benedict. Repeat Violation Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature strips for dish machine. Quaternary for bucketsRepeat Violation Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. By walk in cooler.
- 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. Milk in walk in cooler.
Food safety inspection conducted on 2/12/2025 revealed 17 total violations (2 high priority, 6 intermediate, 9 basic).
Inspection on 10/17/2024
High Priority
2
Intermediate
7
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cooks line.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On reach in cooler prep table 79 f. Operator removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No paper towels at server station. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and cooking equipment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked potatoes and carrots.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ROP fish. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab cakes eggs Benedict and traditional eggs Benedict served with poached egg. Corrected On-Site
- 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/ Manager arrived during inspection. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips for dish machine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cooks line hand sink. Operator refilled paper towels. No paper towels at server station. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No paper towels at server station. 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. For poached eggs.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dry storage closet. Operator labeled windex. Corrected On-Site
Food safety inspection conducted on 10/17/2024 revealed 17 total violations (2 high priority, 7 intermediate, 8 basic).
Inspection on 4/30/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rama on in sauce. Manager removed. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Staff removed
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk-in cooler
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. COMMERCIALLY processed Thawed not vented fish in ROP packaging.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 4/30/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 10/17/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
2
Intermediate
5
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line in front of the fryers.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Lid broken. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around the door frame of the inside of the walk in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove on cook line. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers soiled with grease on cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dish shelf at the entrance of kitchen. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on the the trim of the walk-in cooler and freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage,chicken and veggie burger in cooler overnight per operator all 47f.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,chicken and veggie burger in cooler overnight per operator all 47f.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout kitchen soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to exit door of kitchen. Corrected On-Site
- 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.
- 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. Repeat violations on employee training may result in administrative complaint.
Food safety inspection conducted on 9/7/2023 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).