EMPLOYEES CAFETERIA
8701 WORLD CENTER DR, Orlando FL 32821 · (407)239-4200
Last inspected Aug 27, 2026 · 7 visits since May 2024
MAY 24
MAY 25
MAY 26
AUG 26
≈ ERRATIC
4 inspections, swinging between B and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47-49F - Cold Holding) in top of make table on hot side. Container overfill. In unit less then 4 hour
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2026Administrative complaint recommendedComplaint Investigation
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. sliced turkey (41-49F - Cold Holding); sliced cheese (41-49F - Cold Holding). Top of sandwich make table, insufficient ice bath. sliced cheese (48F - Cold Holding); pizza empanada (48F - Cold Holding) sliced cheese (48F - Cold Holding); pizza empanada (48F - Cold Holding), in lowboy portion of make table. shredded cheese (47-49F - Cold Holding) top of make tsble across from cashier. All items less then four hours in units. Operation will exchange with cold product.
Jul 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks change gloves without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hotdogs in cooler drawer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cauliflower (112F - Hot Holding) in hot box less than one hour. Operator will heat to 165F minimum
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/. No historical plans available. Cookline does not have a handsink. Handsink located in back area
May 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks change gloves without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hotdogs in cooler drawer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cauliflower (112F - Hot Holding) in hot box less than one hour. Operator will heat to 165F minimum
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/. No historical plans available. Cookline does not have a handsink. Handsink located in back area
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks change gloves without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hotdogs in cooler drawer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese stick (47F - Cold Holding); sliced cheese (50F - Cold Holding); shredded cheese (47F - Cold Holding) top of make table on cookline. In unit less then four hours. Operator will place items on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cauliflower (112F - Hot Holding) in hot box less than one hour. Operator will heat to 165°F minimum
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/. No historical plans available. Cookline does not have a handsink. Handsink located in back area
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sliced Swiss 46°f stored inside reach in cooler less than 4 hours used for salads and sandwiches, shredded mix cheese 52°f, homemade pico 44°f, butter packs 50/51°f on the salad buffet line. Recommend to quick chill products or ice bath for properly cooling Manager removed items from buffet line place in another unit at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black discoloration on the surface recommend to replace or resurface.(salad and sandwich area)
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on the counter, Manager changes at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored on the storage shelves in the back prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored next to boxes of bag in the boxes on the storage shelves.
Light shield damaged/in disrepair. Observed light shield missing in the dish machine room.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and ground beef over sliced cheeses in cooler drawers under grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47-49F - Cold Holding) in top of make table on hot side. Container overfill. In unit less then 4 hour
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.