CAST AND LARDER TERMINAL C
1 JEFF FUQUA BLVD, Orlando FL 32827 · 407-271-3790
Last inspected May 19, 2026 · 7 visits since January 2024
MAY 24
DEC 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (51F - Cold Holding) on cookline. ricotta (51F - Cold Holding)
★ 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. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese grits at hot well on cooks line temping at 124F operator placed in oven and reheated at 171F
Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temping at 119F.Operator turned up stove,second temperature 138F
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to POS at bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter on expo line. Emailed operator time plan
Bowl or other container with no handle used to dispense food. Bowl in container of flour
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored in shelf of prep table at cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in drawer across from reach in cooler at cooks line is soiled with pooled egg spill
Working containers of food removed from original container not identified by common name. Flour no label on cooks line
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawer under cook.ine holding wings
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over cooked egg patties in reach in cooler near ice machine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over bacon. Ground beef over bacon in reach in cooler near ice machine
Server handled soiled dishes or utensils and then picked up clean glasses washing hands.operator coached employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (51F - Cold Holding) on cookline. ricotta (51F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (116F - Hot Holding) on cook line. Operator will reheat
Handwash sink not accessible for employee use at all times. Pitcher in hand sink at bar
Handwash sink used for purposes other than handwashing. Employee wet towel in hand sink. Bartender dumped water in hand sink at bar Operator coached employee
No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cookline
In-use spatula stored in cracks between pieces of equipment.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher in kitchen and at bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over cooked egg patties in reach in cooler near ice machine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over bacon. Ground beef over bacon in reach in cooler near ice machine
Server handled soiled dishes or utensils and then picked up clean glasses washing hands.operator coached employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (51F - Cold Holding) on cookline. ricotta (51F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (116F - Hot Holding) on cook line. Operator will reheat
Handwash sink not accessible for employee use at all times. Pitcher in hand sink at bar
Handwash sink used for purposes other than handwashing. Employee wet towel in hand sink. Bartender dumped water in hand sink at bar Operator coached employee
No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cookline
In-use spatula stored in cracks between pieces of equipment.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed bacon on blue towels in hot holding unit. Operator removed the towel and put the bacon on food grade white paper doilies
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat meatloaf and chicken wings. Operator moved the chicken to another shelf
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) bar area
Food not stored at least 6 inches off of the floor. Observed frying face on the floor by 3 compartment sink. Operator placed it on top of a plastic container.
Standing water in bottom of reach-in-cooler. Reach in cooler in front of fryers
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (56F - Cold Holding) from coffee station., advised operator to utilize time as public health control.
In-use tongs stored on equipment door handle between uses. Operator removed them
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 112F, operator moved it to the hot side of the flat top
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.