CALYPSO`S
8101 WORLD CENTER DRIVE, Orlando FL 32821 · (407)238-8000
Last inspected Apr 21, 2026 · 12 visits since April 2024
APR 24
JUN 25
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef in cooler drawer on cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (101F - Hot Holding) used for sushi, no time plan. Less then 4 hours, operator will label with time
Handwash sink used for purposes other than handwashing. Ice in handsink at bar. Operator coached employee on proper handsink usage
Equipment in poor repair. Make table not holding temperature on cookline
Raw fruits/vegetables not washed prior to preparation. Evidenced by sticker on cut avocado on cookline
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tater tot (47F - Cold Holding) top of make table on fry station, not in cold well. In unit less then four hours. Operator moved to lowboy cooler. raw tuna (49F - Cold Holding); cut tomatoes (48F - Cold Holding); cut cabbage (48F - Cold Holding); edamame (48F - Cold Holding) top of make table on cookline, unit not holding temperature. Operator discarded product
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (101F - Hot Holding) used for sushi, no time plan. Less then 4 hours, operator will label with time
Handwash sink used for purposes other than handwashing. Ice in handsink at bar. Operator coached employee on proper handsink usage
Equipment in poor repair. Make table not holding temperature on cookline
Raw fruits/vegetables not washed prior to preparation. Evidenced by sticker on cut avocado on cookline
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (56F - Cold Holding) lowboy cooler on cook-line, less then 2 hours, moved to different unit ceviche (47F - Cold Holding); raw fish (47F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw ground beef (50F - Cold Holding) in cooler drawer under flattop less then 2 hours. Moved to different unit
Oct 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (56F - Cold Holding) lowboy cooler on cook-line, less then 2 hours, moved to different unit ceviche (47F - Cold Holding); raw fish (47F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw ground beef (50F - Cold Holding) in cooler drawer under flattop less then 2 hours. Moved to different unit
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef in cooler drawer on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (56F - Cold Holding) lowboy cooler on cook-line, less then 2 hours, moved to different unit ceviche (47F - Cold Holding); raw fish (47F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw ground beef (50F - Cold Holding) in cooler drawer under flattop less then 2 hours. Moved to different unit
Bowl or other container with no handle used to dispense food. In top of make table next to fry station
Employee personal food not properly identified and segregated from food to be served to the public. In two door glass cooler next to soda machine
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over produce. Raw beef over peppers in two door low boy cooler next to low boy freezer near cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler, operator states in unit less then four hours, moved all tcs items to walk-in cooler
Bowl or other container with no handle used to dispense food. Bowl in tortilla chip bin
Equipment in poor repair. Glass door door ambient temp 51F
Jun 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cobia in ceviche. Non-exempt fish may not be served raw or uncooked.
Raw animal food stored over produce. Raw beef over peppers in two door low boy cooler next to low boy freezer near cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler, operator states in unit less then four hours, moved all tcs items to walk-in cooler
Bowl or other container with no handle used to dispense food. Bowl in tortilla chip bin
Equipment in poor repair. Glass door door ambient temp 51°F
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold-like substance in both ice coolers at the bar. Operator removed ice and cleaned cooler.
Carbon dioxide/helium tanks not adequately secured. Three C02 tanks outside exit door not secured. Operator secured tanks with a chain.
Equipment and utensils not properly air-dried - wet nesting. Several pans on storage shelf adjacent to triple machine not properly air dried.
Equipment in poor repair. Torn gaskets on ice-machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in coolers not segregated. Operator moved drinks to one cooler in a labeled pan.
Single-service articles not stored inverted or protected from contamination. Plastic cups not inverted next to drink machine at back of kitchen.
Standing water in bottom of reach-in-cooler. Lower half of make-table reach-in cooler next to deep fryers. Operator cleaned cooler.
Unnecessary items/unused equipment on the premises. Inoperable cooler being used as prep table in kitchen.
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ice in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken
Handwash sink used for purposes other than handwashing. Ice in handsink at bar
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items on shelf next to ice machine holding single service items and beverages
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In supreme breading bin
Single-service articles not stored inverted or protected from contamination. Cups at coffee station
Apr 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ice in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken
Establishment advertised crab on menu/menu board but served imitation crab. Crab tostada
Handwash sink used for purposes other than handwashing. Ice in handsink at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi bowl
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items on shelf next to ice machine holding single service items and beverages
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In supreme breading bin
Single-service articles not stored inverted or protected from contamination. Cups at coffee station
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ice in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (59F - Cold Holding); raw salmon (59F - Cold Holding); coleslaw (57F - Cold Holding); shredded cheese (57F - Cold Holding); raw fish (57F - Cold Holding); raw beef (57F - Cold Holding); sliced cheese (57F - Cold Holding) cooler drawers under cook-line. pico (58F - Cold Holding); sliced tomatoes (58F - Cold Holding) top of make table, improperly iced. shredded cheese (53F - Cold Holding); sliced cheese (53F - Cold Holding); cut lettuce (53F - Cold Holding) top of make table not turned on. chicken wing (47F - Cold Holding); milk wash (47F - Cold Holding); raw fish (47F - Cold Holding) at fryer make table. All items in all units less then 3 hours and exchanged for cold product
Establishment advertised crab on menu/menu board but served imitation crab. Crab tostada
Handwash sink used for purposes other than handwashing. Ice in handsink at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi bowl
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items on shelf next to ice machine holding single service items and beverages
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In supreme breading bin
Single-service articles not stored inverted or protected from contamination. Cups at coffee 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.