CAVA
4724 MILLENIA PLAZA WAY STE C, Orlando FL 32839
Last inspected Mar 23, 2026 · 9 visits since August 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (126F - Hot Holding); white rice (126F - Hot Holding);. Less than 4 hours on the line. Staff stirred and removed half of item to heat.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hot box: steak, chicken; (122-126F - Hot Holding) less than 4hrs per operator. Operator immediately reheated to 166F-174F for temperature recovery.
Employee with no beard guard/restraint while engaging in food preparation. Prep person.
Equipment in poor repair. Gasket torn in right hot box
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Sink at warewahing area is slow draining
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cardboard boxes
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (126F - Hot Holding); white rice (126F - Hot Holding);. Less than 4 hours on the line. Staff stirred and removed half of item to heat.
Single-service articles not stored inverted or protected from contamination. Aluminum pans. Manager added lid.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Two small white cutting boards at dry dish storage.Operator discarded
Carbon dioxide/helium tanks not adequately secured. At soda machine by prep area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has no sanitizer,per operator sanitizer did not come on order.Facility is using triple sink
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Ice bucket in sink in water wash area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on condiment rack above vinegar.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above cooking station with pot and herbs.
Equipment and utensils not properly air-dried - wet nesting. Large metal bowls on clean storage rack.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Garbage on the ground and/or pad around dumpster. Cardboard.
Grease receptacle lid open, broken, or missing. Lid open.
In-use wet wiping cloth/towel used under cutting board.
Single-service articles improperly stored. Cups on floor.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm through 3 cycles.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds and did not dry them before serving food. Spoke to manager on importance of proper hand washing
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
Garbage on the ground and/or pad around dumpster.
Grease receptacle lid open, broken, or missing. Lid open.
Old labels stuck to food containers after cleaning. Metal pans on clean storage rack.
Open dumpster lid.
Single-service articles improperly stored. To go containers on floor in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Prep area.
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.