CARAVAN
8015 S ORANGE AVE, Orlando FL 32809
Last inspected May 19, 2026 · 12 visits since November 2023
APR 24
OCT 24
APR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back of kitchen. Next unannounced inspection per D. Corey.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabobs over beef kabobs in stand up fridge by dish machine. Operator placed chicken at the bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56 cold holding per operator cooling overnight in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and microwave at server station.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans submitted but not yet approved for Back porch has tandoori oven, grill for kabobs, cold holding units, storage sheds with food and equipment and storage for single use.
Show the remaining 12 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chili oil garlic sauce and tomato sauce at server station.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, and multiple cooked items held in walk in and reach in coolers over 24 hours not date marked.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food being prepared outside. Employee cooking and preparing food in patio area.
Food stored on floor.
In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, shaker and tongs stored in standing water 70f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Screening is not 16-mesh to the inch. Patio screens broken.
Single-service articles not stored inverted or protected from contamination. Togo containers at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Mar 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabobs over beef kabobs in stand up fridge by dish machine. Operator placed chicken at the bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56 cold holding per operator cooling overnight in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 56 cold holding in walk in cooler cooling overnight per operator Meat station had over 100 lbs of ribs, beef and chicken 50 F per operator to be cut and prepped. Advised cook to put some meat back into cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and microwave at server station.
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 person in charge present during hours of operation.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans submitted but not yet approved for Back porch has tandoori oven, grill for kabobs, cold holding units, storage sheds with food and equipment and storage for single use.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chili oil garlic sauce and tomato sauce at server station.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, and multiple cooked items held in walk in and reach in coolers over 24 hours not date marked.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food being prepared outside. Employee cooking and preparing food in patio area.
Food stored on floor.
In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, shaker and tongs stored in standing water 70f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Screening is not 16-mesh to the inch. Patio screens broken.
Single-service articles not stored inverted or protected from contamination. Togo containers at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority9 Intermediate9 Basic
Show 22 findings ▾
Live, small flying insects found 1 small flying insect by 3 compartment sink and dish machine area. 10 small flying insects on top of tomatoes stored in patio area. 3 small flying area in food prep area on top of white chest freezer. =14 total flying insects
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabobs over beef kabobs in stand up fridge by dish machine. Operator placed chicken at the bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56 cold holding per operator cooling overnight in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 56 cold holding in walk in cooler cooling overnight per operator Meat station had over 100 lbs of ribs, beef and chicken 50 F per operator to be cut and prepped. Advised cook to put some meat back into cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and microwave at server station.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where 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 handwash sink for employees. Cook line no hot and cold running water.
No person in charge present during hours of operation.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans submitted but not yet approved for Back porch has tandoori oven, grill for kabobs, cold holding units, storage sheds with food and equipment and storage for single use.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chili oil garlic sauce and tomato sauce at server station.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, and multiple cooked items held in walk in and reach in coolers over 24 hours not date marked.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food being prepared outside. Employee cooking and preparing food in patio area.
Food stored on floor.
In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, shaker and tongs stored in standing water 70f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Screening is not 16-mesh to the inch. Patio screens broken.
Single-service articles not stored inverted or protected from contamination. Togo containers at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding). In the cooler from yesterday
Equipment drain line draining into handwash sink. Drain leading from ceiling to hand sink, located near dish.
Handwash sink not accessible for employee use at all times. Pan in sink located on the cook line. Management removed pan.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and ther desserts in display case located at the bar.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over slicer. Management removed.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Management removed bowl from the container.
Ice buildup in reach-in freezer and/or walk-in freezer. Middle make table on cook line.
In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging from handle of the stove. Staff removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside pan of rice. Staff removed spoon.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. First make table on the cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over roasted vegetables. Management moved zucchini.
Working containers of food removed from original container not identified by common name. Salt. Added name.
Dec 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding). In the cooler from yesterday
Equipment drain line draining into handwash sink. Drain leading from ceiling to hand sink, located near dish.
Handwash sink not accessible for employee use at all times. Pan in sink located on the cook line. Management removed pan.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back porch has tandoori oven, grill for kabobs, cold holding units, storage for single use items. Screened in area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and ther desserts in display case located at the bar.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over slicer. Management removed.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Management removed bowl from the container.
Ice buildup in reach-in freezer and/or walk-in freezer. Middle make table on cook line.
In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging from handle of the stove. Staff removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside pan of rice. Staff removed spoon.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. First make table on the cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over roasted vegetables. Management moved zucchini.
Working containers of food removed from original container not identified by common name. Salt. Added name.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding). In the cooler from yesterday
Equipment drain line draining into handwash sink. Drain leading from ceiling to hand sink, located near dish.
Handwash sink not accessible for employee use at all times. Pan in sink located on the cook line. Management removed pan.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back porch has tandoori oven, grill for kabobs, cold holding units, storage for single use items. Screened in area.
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. Previously signed unable to locate.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and ther desserts in display case located at the bar.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over slicer. Management removed.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Management removed bowl from the container.
Ice buildup in reach-in freezer and/or walk-in freezer. Middle make table on cook line.
In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging from handle of the stove. Staff removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside pan of rice. Staff removed spoon.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. First make table on the cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over roasted vegetables. Management moved zucchini.
Working containers of food removed from original container not identified by common name. Salt. Added name.
May 7, 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, walls and fan vents soiled walk in cooler
Food stored on floor. Bags of carrots stored on floor walk in cooler Mayonnaise under prep table
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in produce cooler Operator removed drink
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority7 Intermediate5 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm chlorine
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in dump sink Advised manager hands needed to be wash in correct sink
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. Unable to find form. Emailed form to operator to print and keep
Handwash sink not accessible for employee use at all times. Hand sink by oven blocked by table
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator purchased ph test kit, and was unable to find other test kit
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. Operator unable to find documents
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. Operator unable to find documents. Emailed operator with form to print and have employees sign
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, walls and fan vents soiled walk in cooler
Food stored on floor. Bags of carrots stored on floor walk in cooler Mayonnaise under prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior all 3 microwaves cook line soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in produce cooler Operator removed drink
Single-service articles not stored inverted or protected from contamination. Single service to go boxes at server station not inverted
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee can in from outside and took order to table without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back of kitchen. Next unannounced inspection per D. Corey.
Equipment drain line draining into handwash sink. Ac unit hose in sink in kitchen
Handwash sink not accessible for employee use at all times. Buckets in sink at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Quaternary and chlorine.
Single-service articles improperly stored. Spoons on floor behind front counter.
Unnecessary items/unused equipment on the premises. Reach in cooler in kitchen no operational.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 Outside of back door.
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food. Bulk sugar bowl used.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table with food.
Open dumpster lid.
Nov 3, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of back door.
In-use tongs stored on equipment door handle between uses. Oven door.
No handwashing sign provided at a hand sink used by food employees.
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.