CYBER TROPICAL CAFE INC
727 S SEMORAN BLVD, Orlando FL 32807 · 407-732-8602
Last inspected Apr 1, 2026 · 7 visits since March 2024
MAY 24
AUG 24
JAN 25
OCT 25
APR 26
— STEADY
5 inspections within 21 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. Provided operator with form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Bagged pig feet over bagged fish
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items in quarter pans not date marked
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen crockpot Beef broth 114F /3 hours. Operator instructed to discard,
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. 100 ppm.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shelled eggs top shelf over ready to eat foods cooked pork, milk, and strawberries
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by cooler Operator moved cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in reach in cooler labeled but no date markings
Food stored on floor. Plastics jugs of water stored on floor
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Back door leading to exterior of building gap on bottom of door.
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Unable to show proof for food handler training.
Exterior door has a gap at the threshold that opens to the outside. Back door leading to exterior of building gap on bottom of door.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well of at time of inspection. Operator turn well on.
May 16, 2024Inspection 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 ▾
Handwash sink used for purposes other than handwashing. In back kitchen area pan covering basin
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table while bacon is cooking
Food stored on floor. Cases of drink in back kitchen area
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on top shelf of back reach in over ready to eat ham, hotdogs and many other on lower shelving. Operator moved beef
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 operator with form
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 operator with form Operator filled out form during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and chicken not date marked. Per operator items from day before
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Back door leading to outside has gap
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well containing standing water off. Operator turned dipper well on
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed table top skillet in kitchen. Per operator skillet is used to cook beef and chicken for nachos.
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.