CAFE DE PARIS
5170 DR PHILLIPS BLVD, Orlando FL 32819 · 407.293.2326
Last inspected May 19, 2026 · 7 visits since October 2023
APR 24
NOV 24
APR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 19, 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 →
Spray bottle containing orange toxic substance not labeled. Operator labeled container in dish machine area
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. During inspection counted 89, licensed for 70. Emailed seating evaluation form to operator
Ice buildup in reach-in freezer in back storage area
In-use ice scoop stored on soiled surface between uses. Ice scoop on coffee bar mat, operator removed and cleaned and placed in container
Show the remaining 2 findings ▾
In-use wet wiping cloth/towel used under cutting board. Operator removed from bottom of cutting board
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes override ready to eat chicken salad in back reach in cooler by dry storage area
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ French onion soup cooling over night still at 49F in reach in cooler #1.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. French onion soup cooling over night still at 49F in reach in cooler #1.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of eggs on top of the prep table at 58F in less than 4 hours. Per manager will add item to time as a Public health control form.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spinach pie holding at 78F for less than 4 hours in front display case per manager. Will add item to time control plan.
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/ Observed 5 employees working but no certified manager on site./ Certified Manager Christins walked in on the middle of inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several employees training certificates copies only.
Accumulation of black/green mold-like substance in the interior of the ice machine. Front coffee station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed from the prep table immediately.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 70 observed 94 seats./ Seating change form provided to the manager.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
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/
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. Grab and go packaged cookies and biscotti at register not labeled.
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over prepared cut lettuce
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Pan of eggs on top of prep table at 61F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight in reach in cooler. Kitchen prep area: raw shelled eggs (61F - Cold Holding); sliced tomatoes (51F - Cold Holding); chopped tomatoes (52F - Cold Holding); mozzarella cheese (54F - Cold Holding); spring mix (57F - Cold Holding); commercially cooked sausage (51F - Cold Holding); cooked turkey bacon (57F - Cold Holding); smoked salmon (57F - Cold Holding) deli ham (50F - Cold Holding); Reach in cooler in storage area: cooked chicken (57F - Cold Holding) spring mix (57F - Cold Holding); smoked salmon (55F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep area: raw shelled eggs (61F - Cold Holding); sliced tomatoes (51F - Cold Holding); chopped tomatoes (52F - Cold Holding); mozzarella cheese (54F - Cold Holding); spring mix (57F - Cold Holding); commercially cooked sausage (51F - Cold Holding); cooked turkey bacon (57F - Cold Holding); smoked salmon (57F - Cold Holding) deli ham (50F - Cold Holding); Reach in cooler in storage area: cooked chicken (57F - Cold Holding) spring mix (57F - Cold Holding); smoked salmon (55F - Cold Holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
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/
Equipment in poor repair. Reach in cooler in kitchen not cooling.
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. Grab and go packaged cookies and biscotti at register not labeled.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. seasoned potatoes at 8:50am (98F - Reheating at 10:20am 173F);
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. Per operator tarts and butter packets placed out at 8am. Operator place time stamps on items.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted in front cabinet.
Equipment and utensils not properly air-dried - wet nesting. Cleaned containers in dish wash area.
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. Grab and go packaged cookies and biscotti at register not labeled.
Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. In kitchen prep table. raw shelled eggs (50F - Cold Holding). Operator placed in freezer to cool.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on pass through shelf. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator corrected.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher put away clean food contact surfaces without washing hands
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine in bar area has an accumulation of pink, mold-like substance
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 3/31/2024
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels
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. -Kyle
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar, operator reorganized
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop in contact with sugar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -long-handled spoon stored in standing water 77F in bar area, operator discarded water
Light Ice buildup in right side white chest style reach-in freezer in storage area.
No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, provided handwash sign, operator posted
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf next to sanitizer bucket, operator relocated to sanitizer bucket
Working containers of food removed from original container not identified by common name. -sugar container lacking label
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pear tarts with custard containing eggs, dated 10/2/2023, operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded swiss cheese 44-47F, per operator on melted ice bath less than 20 minutes, operator drained water and added more ice
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Camilla and Gregory
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's restrooms
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above prep table
Food not stored at least 6 inches off of the floor. -flour container stored on floor
Ice buildup in reach-in freezer and/or walk-in freezer. -multiple reach-in freezers in rear storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons stored in standing water only 114-117F on flat top grill, operator turned up heat on flat top grill
No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted.
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill stored on shelf above 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.