CALDONIA'S KITCHEN # 3
1108 S ORANGE BLOSSOM TRL, Orlando FL 32805
Last inspected Sep 22, 2025 · 3 visits since October 2023
3 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce opened Saturday 9/20 per operator.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes in reach in cooler 46°f less than 4 hours per operator.
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 to operator.
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 to operator, who signed and acknowledged.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Per operator she will purchase before operating.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced tomatoes in reach in cooler since Saturday 2/8 per operator.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.
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.