CAFE DE COLOMBIA
12720 S ORANGE BLOSSOM TRL, Orlando FL 32837 · 407 440 3019
Last inspected Mar 20, 2026 · 11 visits since August 2023
JUN 24
MAR 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of beans in reach-in cooler in storage room temping 67F. Beans have been in cooler overnight.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese in glass reach-in cooler near cooks line. Operator rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of beans in reach-in cooler in storage room temping 67F. Beans have been in cooler overnight.
Toxic substance/chemical improperly stored. Several unlabeled spray bottles containing sanitizer on lower prep table next to clean coffee mugs. Operator relocated sanitizer.
Show the remaining 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Desserts in front counter cooler not date marked. Operator marked during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu. Corrected all menu's during inspection.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb inside hot holding unit for empanadas and chicharron.
Stored food not covered. Several uncovered pans of pastries in reach-in coolers and freezers throughout.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler, and toaster oven stored in dry storage area.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two way splitter added both water lines not secured.
Exterior door has a gap at the threshold that opens to the outside. Kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in freezer door in storage area.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler, dish machine and toaster oven stored in dry storage area.
Working containers of food removed from original container not identified by common name. Containers containing sugar and flour on shelf in dry storage area.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two way splitter added both water lines not secured.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. The only handwashing sink in kitchen is there but the pipe is removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, cellphone, healing ointment and other personal items on prep table at back of kitchen.
Exterior door has a gap at the threshold that opens to the outside. Kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bulk container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line in water temping 109F. Operator placed utensils on stove top to increase water temperature.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in freezer door in storage area.
No handwashing sign provided at a hand sink used by food employees. At front counter.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler, dish machine and toaster oven stored in dry storage area.
Working containers of food removed from original container not identified by common name. Containers containing sugar and flour on shelf in dry storage area.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over caramel sauce. 2 door reach in cooler
Spray hose at mop sink lower than flood rim of sink.
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 came during inspection
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
Equipment in poor repair. Dishwasher not working. Using triple sink to wash and sanitize
Exterior door has a gap at the threshold that opens to the outside. Back door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in powdered sugar
No handwashing sign provided at a hand sink used by food employees. Sink in front
Opened employee beverage container in a cold holding unit with food to be served to customers.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you grocery bags used to store dough, in small reach in cooler in kitchen and tall reach in cooler at storage area.
Raw animal food stored over or with unwashed produce. Observed raw tripe and raw shell eggs over unwashed produce in tall reach in cooler at storage area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on opposite side of splitter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed Quesitos, guava quesitos, and cream filled pastry on pastry display case. Provided printed copy.
Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen handling food with no hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching powdered sugar, at prep table of kitchen. Scoop handle touching cheese in glass door cooler. Operator fixed.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you grocery bags used to store dough, in small reach in cooler in kitchen and tall reach in cooler at storage area.
Raw animal food stored over or with unwashed produce. Observed raw tripe and raw shell eggs over unwashed produce in tall reach in cooler at storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temped raw pooled eggs at 67F, per operator were sitting on the counter since 5am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped raw pooled eggs at 67F, per operator were sitting on the counter since 5am. Issued stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on opposite side of splitter.
Handwash sink not accessible for employee use at all times. Observed metal cup for coffee stored in handwashing sink by coffee station. Operator took out.
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 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.
No soap provided at handwash sink. No soap at handwashing sink in kitchen by door to hallway.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed Quesitos, guava quesitos, and cream filled pastry on pastry display case. Provided printed copy.
Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled, at front counter.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag next to clean plastic containers at bottom of prep table with microwave.
Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen handling food with no hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Food stored on floor. Observed oil stored on floor. Operator moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching powdered sugar, at prep table of kitchen. Scoop handle touching cheese in glass door cooler. Operator fixed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of water in glass door cooler in kitchen. Observed employee cup on prep counter by microwave.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed clear cups stored under paper towel dispenser at handwashing sink by coffee station.
Wet wiping cloth not stored in sanitizing solution between uses. Black wiping cloth at coffee station by front counter.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled at coffee station by front counter.
Jun 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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. Display case for hot holding and room temperature display case with out time marking for less than 2 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink, operator replaced paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts in display case without date marking. Employee date marked during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice. Operator removed it.
Standing water in bottom of reach-in-cooler. Sandwich prep reach in cooler from kitchen
Working containers of food removed from original container not identified by common name. Observed salt bin without labeled. Operator labeled.
Worn, torn and/or soiled floors/carpeting. Back hallway, observed floor in disrepair
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese and ham bread roll (101F - Hot Holding); blood sausage cooked (100F - Hot Holding) for less than 2 hours. Advised operator to utilize time as public health control form. Provided and completed with operator during inspection.
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. Provided during inspection
Manager or person in charge lacking proof of food manager certification.
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.
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. Provided a copy during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tres leches, cakes and mousses from display case.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing. Next to kitchen hand wash sink
Ice scoop handle in contact with ice. Removed from ice and placed on the hook
No handwashing sign provided at a hand sink used by food employees. Hand wash sink before entering the kitchen
Working containers of food removed from original container not identified by common name. Sugar container by coffee station
Worn, torn and/or soiled floors/carpeting. Hallway floor
Jan 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Paola and Xiomara working since 10/2023
Cove molding at floor/wall juncture broken/missing. Kitchen by hand wash sink.
Equipment in poor repair. Kitchen double door cooler, handle broken.
Floor tiles missing and/or in disrepair. Back hallway that goes to the bathroom and pastry kitchen, floor tiles in disrepair.
No conspicuously located ambient air temperature thermometer in holding unit. Omelette station cold holding unit and back prep cooler by fryers
Jan 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority6 Intermediate11 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ready to eat cheese, heavy cream and doughs. Operator moved to bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate hazelnut cake dated 12/27 5 each Piña colada cake dated 12/28 4 each Tres leches caked dated 12/22 12 each Quesillo, flan unable to determine date of production 3 each Flancocho, cake flan unable to determine date of production 1 each 4 milk cake, unable to determine date of production 11 each Milo tres leches cake dated 12/27 4 each Chocolate tres leches cake dated 12/27 7 each Passion fruit mousse unable to determine date of production 6 each
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs, cracked and scrambled (55F - Cold Holding); diced tomatoes (49F - Cold Holding) from 20 minutes. quesito, cheese pastry (72F - Cold Holding); bread stuffed with cheese (73F - Cold Holding) from 2 1/2 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef stuffed potato (128F - Hot Holding) since 1 hour
Handwash sink not accessible for employee use at all times. Observed trash can in front of the prep kitchen hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink. Omelette station hand wash sink and pastry kitchen. Operator added paper towel.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Paola and Xiomara working since 10/2023
No soap provided at handwash sink. Pastry kitchen hand wash sink. Operator placed soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bags with cubed breads and cheese to make a drink without date marking.
Spray bottle containing toxic substance not labeled. Observed clear liquid without label. Operator labeled
Cove molding at floor/wall juncture broken/missing. Kitchen by hand wash sink.
Equipment in poor repair. Kitchen double door cooler, handle broken.
Floor tiles missing and/or in disrepair. Back hallway that goes to the bathroom and pastry kitchen, floor tiles in disrepair.
Hole in or other damage to wall. Observed holes on 3 compartment sink wall
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon in water temperature of 86F in kitchen. Operator removed water
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Assorted cookies made in the establishment and packaged. Operator-removed the product.
Light not functioning. 2 lights from hood
No conspicuously located ambient air temperature thermometer in holding unit. Omelette station cold holding unit and back prep cooler by fryers
Silverware/utensils stored upright with the food-contact surface up. Observed spatulas in omelette station Food contact surface up. Operator switched them.
Wet wiping cloth not stored in sanitizing solution between uses. Omelette station.
Working containers of food removed from original container not identified by common name. Sugar container without label. Operator added label
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs in shell (47-50F - ambient temperature), operator will be utilizing time as public health control
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.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cream cheese pastries in front counter and omelette station. Completed form with operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sweet bread not date marked
Bowl or other container with no handle used to dispense food. Observed bowl in salt without a handle
Ceiling tile missing. Back kitchen hand wash sink area
Cove molding at floor/wall juncture broken/missing. Back kitchen hand wash sink area
Equipment in poor repair. Observed double door cooler in kitchen in disrepair of door handle and door cover
Floor tiles missing and/or in disrepair. Back prep area and hallway to go to restroom
Food not stored at least 6 inches off of the floor. Observed box of whipped topping and container of empanadas directly on the floor in walk in freezer
Ice scoop handle in contact with ice.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed frozen containers with empanadas and containers with sweet treats without label being sold as self service.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Sandwich cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Back prep area reach in cooler soiled with egg residue
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dusty by the sandwich presser
Water leaking from faucet. Hand wash sink before entering kitchen
Working containers of food removed from original container not identified by common name. Sugar container in smoothie station
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.