BRISTOL CAFE
5750 T G LEE BLVD, Orlando FL 32822 · 407.851.6400
Last inspected Aug 26, 2026 · 11 visits since March 2024
AUG 24
MAR 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (125F - Hot Holding) on buffet. Per operator only for half hour.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019052755 | Aug 26, 2019 | Nov 21, 2019 | $400 |
| 4--2019036987 | Apr 4, 2019 | Aug 1, 2019 | $200 |
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Dayana and Nicole
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield by walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Water leaking from ceiling by ice machine
Cutting board has cut marks and is no longer cleanable. Make tables
Show the remaining 2 findings ▾
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease build up in top oven
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Hot box in prep area
No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink Operator stocked
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Banquet area Operator flipped
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. Raw salmon completely thawed. Stop Sale
Cutting board has cut marks and is no longer cleanable. Make tables
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area. They will bring glasswares to kitchen dish machine
Food stored on floor. Cases of water in hallway
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice scoop handle in contact with ice. Bar area Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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. Make table cookline
Equipment in poor repair. Ice machine not working New one is on order Dish machine
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cookline
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 6.636lb can of cheddar cheese sauce in storage room
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. Oppm. Out of chlorine. Operator replaced. Still 0ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; fresh garlic (55F - Cold Holding); sliced ham (55F - Cold Holding); sliced turkey (55F - Cold Holding); sliced cheese (57F - Cold Holding); sliced tomatoes (57F - Cold Holding); romaine lettuce (59F - Cold Holding); pico (58F - Cold Holding); precooked chicken (58F - Cold Holding); blue cheese (58F - Cold Holding); grilled onions (54F - Cold Holding); cooked chicken wings (65F - Cold Holding); raw burgers (55F - Cold Holding); chicken wings (59F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; fresh garlic (55F - Cold Holding); sliced ham (55F - Cold Holding); sliced turkey (55F - Cold Holding); sliced cheese (57F - Cold Holding); sliced tomatoes (57F - Cold Holding); romaine lettuce (59F - Cold Holding); pico (58F - Cold Holding); precooked chicken (58F - Cold Holding); blue cheese (58F - Cold Holding); grilled onions (54F - Cold Holding); cooked chicken wings (65F - Cold Holding); raw burgers (55F - Cold Holding); chicken wings (59F - Cold Holding)
Toxic substance/chemical improperly stored. Bottles of cleaners with bottles of ketchup and mustard in bar area Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator removed to be washed
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. Make table cookline
Equipment in poor repair. Ice machine not working New one is on order Dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline soiled
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cookline
Single-service articles not stored inverted or protected from contamination. Coffee filters in server area an hallway by tea brewing Operator discarded
Standing water in bottom of reach-in-cooler. Make table cookline
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and beef over guacamole in reach in cooler in kitchen. Operator switched
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee making sandwiches touched soiled towel and did not change gloves Operator talked with employee and she washed hands and changed gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Make tables
Handwash sink not accessible for employee use at all times. Blocked by coffee urn Operator removed
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/
No paper towels or mechanical hand drying device provided at handwash sink. In coffee brewing area Operator stocked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches in bar display case made yesterday Operator date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
Bowl or other container with no handle used to dispense food. Pan in panko container Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer #3
Ice scoop handle in contact with ice. Bar Operator removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 3 lights in kitchen and dish area shields missing
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Drawers make table
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Water damage over ice machine
Light not functioning. Walk in cooler #2
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler #2
Standing water in bottom of reach-in-cooler. Make line
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 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. 0ppm
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Inspector and operator strip failed to turn black
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables in reach in cooler in kitchen
Stop Sale issued due to adulteration of food product. Salmon thawed in refrigeration. Package says remove from packaging to thaw
No paper towels or mechanical hand drying device provided at handwash sink. In coffee area
Ceiling/ceiling tile shows damage or is in disrepair. Water damage over ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
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. Salmon thawed in refrigeration. Package says remove from packaging to thaw
Light not functioning. Walk in cooler #2
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler #2
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in coffee area.
Standing water in bottom of reach-in-cooler. Make line
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room.
Equipment in poor repair. Gasket on reach in cooler in server area.
Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill.
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room.
Equipment in poor repair. Gasket on reach in cooler in server area.
Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill.
Mar 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate4 Basic
Show 7 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. Bar area dishmachine.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room.
Equipment in poor repair. Gasket on reach in cooler in server area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in server area.
Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 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. Bar area dishmachine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in cooler by flat top grill; cooked pasta (50F - Cold Holding); cooked grilled chicken (55F - Cold Holding); raw rib eye (52F - Cold Holding); raw skirt steak (52F - Cold Holding); raw filets (52F - Cold Holding); cooked rice (58F - Cold Holding); liquid eggs (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler by flat top grill; cooked pasta (50F - Cold Holding); cooked grilled chicken (55F - Cold Holding); raw rib eye (52F - Cold Holding); raw skirt steak (52F - Cold Holding); raw filets (52F - Cold Holding); cooked rice (58F - Cold Holding); liquid eggs (48F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (125F - Hot Holding) on buffet. Per operator only for half hour.
Handwash sink not accessible for employee use at all times. Hand sink in bar covered up.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Bar Coffee making area
No soap provided at handwash sink. Coffee making area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on buffet.
Equipment in poor repair. Gasket on reach in cooler in server area.
Floor area(s) covered with standing water. Under steamer in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in kitchen. Hood and vents. Fan covers in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in server area.
Silverware/utensils stored upright with the food-contact surface up. On dish rack
Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill.
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.