BACHATA BREEZE RESTAURANT
5773 CURRY FORD RD, Orlando FL 32822 · 407.275.2996
Last inspected Apr 30, 2026 · 11 visits since August 2023
MAY 24
DEC 24
JUN 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 8 small live flying insects in cooler bar area 3 small live flying insects around table in bar area 1 small live flying insects by hand wash sink bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023066942 | Aug 25, 2023 | Jan 16, 2024 | $520 |
Inspection history
11 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49F - Cold Holding)for 1 hour operator in freezer to rapid chill. Pico (48F - Cold Holding) from overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Mortar pestle Cutting board make table
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.
Show the remaining 12 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic cup in bin of flour
Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink
Equipment in poor repair. Gasket reach in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F
No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
No handwashing sign provided at a hand sink used by food employees. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back splash flat top grill
Working containers of food removed from original container not identified by common name. Bin of flour under prep table in kitchen
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Live, small flying insects found 8 small live flying insects in cooler bar area 3 small live flying insects around table in bar area 1 small live flying insects by hand wash sink bar area
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cases of beer in reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in reach in cooler kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico (48F - Cold Holding) from overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49F - Cold Holding)for 1 hour operator in freezer to rapid chill. Pico (48F - Cold Holding) from overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Mortar pestle Cutting board make table
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic cup in bin of flour
Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink
Equipment in poor repair. Gasket reach in cooler
Food stored on floor. Cases of oil on floor in kitchen, picked up. Corrected On-SiteCorrected On-Site**
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F
No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
No handwashing sign provided at a hand sink used by food employees. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back splash flat top grill
Working containers of food removed from original container not identified by common name. Bin of flour under prep table in kitchen
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Bar And both bathrooms Operator stocked
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Only Yerlin Jose Rodriguez Galan is current.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Full of water.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is not hooked up yet.
Equipment in poor repair. Ice machine drain line clogged
No handwashing sign provided at a hand sink used by food employees. Any sinks Provided operator with a copy of
No waste receptacle installed at handwash sink provided with disposable towels. Restrooms and bar
Reach-in freezer shelves with rust that has pitted the surface. In kitchen single door freezer
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over plantains in reach in cooler
Manager or person in charge lacking proof of food manager certification.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of bin
Ceiling/ceiling tile shows damage or is in disrepair. A few in kitchen peeling or have holes
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of sanitizer. Must use three compartment sink for sanitizing dishes.
Floor tiles missing and/or in disrepair. In kitchen
Light not functioning. A few light fixtures in kitchen
No waste receptacle installed at handwash sink provided with disposable towels. Bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some of the cooking equipment Outside of ice machine
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Both back doors open. Screen curtain does not adequately cover who,e area. Recommended installing a screen door if they want to keep doors open. Operator closed door
Stored food not covered. Bucket of plantains in reach in cooler
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate15 Basic
Show 18 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Spray bottle containing toxic substance not labeled. Bleach on cart in storage area. Operator labeled
Ceiling tile missing. Over ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of reach in coolers
Current Hotel and Restaurant license not displayed. 2023 displayed
Equipment in poor repair. Lid on white reach in freezer, new freezer ordered 2 door reach in cooler in kitchen parts ordered. Operator discarded food
Floor soiled/has accumulation of debris. Under equipment By ice machine By dish machine
Floor tiles missing and/or in disrepair. By back door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Light not functioning. Several in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine Side of cooking equipment Outside of all coolers
Reach-in cooler shelves with rust that has pitted the surface. Kitchen reach in coolers
Reach-in cooler/freezer-interior/shelves have accumulation of soil residues. White reach in freezer All coolers
Ripped/worn tin foil used as shelf cover. Bottom of shelves in kitchen
Water draining onto floor surface. From ice machine
Wet mop not stored in a manner to allow the mop to dry.
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in reach in cooler.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. Front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack by back door.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Freezer not maintaining frozen temperature but all tcs food is below 41F. White chest freezer handle and gasket.
In-use wet wiping cloth/towel used under cutting board. In kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In any refrigeration units
No waste receptacle installed at handwash sink provided with disposable towels. Bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment. Outside coolers
Reach-in cooler shelves with rust that has pitted the surface. Kitchen
Wet mop not stored in a manner to allow the mop to dry.
May 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded mozzarella (50F - Cold Holding); raw pork (49F - Cold Holding); raw chicken (50F - Cold Holding) Per operator from last night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella (50F - Cold Holding); raw pork (49F - Cold Holding); raw chicken (50F - Cold Holding) Per operator from last night.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. Front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack by back door.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Freezer not maintaining frozen temperature but all tcs food is below 41F. White chest freezer handle and gasket.
In-use wet wiping cloth/towel used under cutting board. In kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In any refrigeration units
No waste receptacle installed at handwash sink provided with disposable towels. Bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment. Outside coolers
Reach-in cooler shelves with rust that has pitted the surface. Kitchen
Wet mop not stored in a manner to allow the mop to dry.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink..
Carbon dioxide/helium tanks not adequately secured. Front counter.
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area.
Clean utensils or equipment stored in dirty drawer or rack. City knifes on rack with clean knives.
Equipment in poor repair. Ice machine outside dented door hanging off. Gasket torn on chest freezer and reach in cooler in front of cook line.
No handwashing sign provided at a hand sink used by food employees.sink in kitchen Both restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryers and table under grill soiled with old food debris and grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler in front of cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes above soup.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority4 Intermediate15 Basic
Show 21 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm.
Toxic substance/chemical improperly stored. Window cleaner with single service items.
Handwash sink not accessible for employee use at all times. Cup and scrub pad in sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink..
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter.
Bowl or other container with no handle used to dispense food.
Carbon dioxide/helium tanks not adequately secured. Front counter.
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area.
Clean utensils or equipment stored in dirty drawer or rack. City knifes on rack with clean knives.
Equipment in poor repair. Ice machine outside dented door hanging off. Gasket torn on chest freezer and reach in cooler in front of cook line.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 98F operator heated water.
No handwashing sign provided at a hand sink used by food employees.sink in kitchen Both restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryers and table under grill soiled with old food debris and grease.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler in front of cook line.
Reach-in cooler shelves with rust that has pitted the surface. Beer. cooler at front counter.
Ripped/worn tin foil used as shelf cover. Shelf with sauté pans.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes above soup.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Aug 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority1 Intermediate15 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ 0 ppm chlorine
Establishment operating with changed menu and/or increased seating without septic system approval for such change./ counted 158 seats
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork, cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (58F - Cold Holding); sausage (65F - Cold Holding); cut cabbage (65F - Cold Holding) from 2 hours.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair./ chest freezer lid in disrepair
Floor soiled/has accumulation of debris./ underneath equipments.
Floor tiles missing and/or in disrepair. / dish area
Food stored on floor./ oil
Light not functioning./ cook line
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ all equipments cook line.
Reach-in cooler interior/shelves have accumulation of soil residues./CHECK ALL COOLERS.
Reach-in cooler shelves with rust that has pitted the surface./ cook line
Standing water in bottom of reach-in-cooler./ reach in coolers cook line
Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen
Water leaking from pipe and/or faucet/handle./ leaking at 3 comp sink cook line
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.