DirtyFLRestaurant Inspection Data

ALFOND INN THE CAFE

Food safety records indicate ALFOND INN THE CAFE in WINTER PARK has 7 inspections with a 3.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 days ago · 7 reports on file

300 New England Avenue
Florida, 32789
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3679208

Inspection Completed - No Further Action

11/4/2025· 4mo ago

Visit ID: 13566433

Met Inspection Standards
  • N/A:No Violations Were Observed

11/3/2025· 4mo ago

Visit ID: 10919411

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 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. Interior temperature 49F Reach in cooler at prep area Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 50F, yogurt 50F, bechamel 50F per operator placed less than 4 hours. Operator placed in different cooler for temperature recovery **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

3/25/2025· 11mo ago

Visit ID: 10718275

Met Inspection Standards

2 basic

  • 36-36-4:Basic - Ceiling tile missing. Over prep station Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over single service items at dry storage Corrected On-Site

11/12/2024· 1y 4mo ago

Visit ID: 8773463

Met Inspection Standards

2 high, 2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In handwash next to oven
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 51F and provolone cheese 51F
  • 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. See stop sale. Provolone 51F, tomatoes 51° held over 4 hours.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Bagel Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Smoked salmon Corrected On-Site

4/9/2024· 1y 11mo ago

Visit ID: 8499351

Met Inspection Standards

3 high, 1 basic

  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crepe batter ambient cooling of 4 hrs with temperature of 47F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bechamel kept overnight in tall reach in cooler located at back of kitchen with temperature of 47, cream cheese kept overnight in tall reach in cooler with temperature of 47F
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Crepe batter ambient cooling for over 4 hrs with temperature of 47F

9/13/2023· 2y 6mo ago

Visit ID: 8372376

Met Inspection Standards

4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small colored cutting boards at dry dish storage area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on bottom shelf of prep table at scoops line Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on the handle of tilt skillet at cooks line Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor next to prep table Corrected On-Site