ALFOND INN THE CAFE
300 NEW ENGLAND AVE, Winter Park FL 32789 · 407-998-8090
Last inspected Mar 10, 2026 · 7 visits since September 2023
5 inspections trending up, 19 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 51F and provolone cheese 51F
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to dump ice
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish area.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
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
No paper towels or mechanical hand drying device provided at handwash sink.
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
No handwashing sign provided at a hand sink used by food employees.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling tile missing. Over prep station
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
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 51F and provolone cheese 51F
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Bagel
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Smoked salmon
No handwashing sign provided at a hand sink used by food employees. In handwash next to oven
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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.
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
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
Silverware/utensils stored upright with the food-contact surface up.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Small colored cutting boards at dry dish storage area
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
In-use tongs stored on equipment door handle between uses. In use tongs stored on the handle of tilt skillet at cooks line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor next to prep table
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.