EQUILIBRE HEALTHY FOOD
1807 N ORANGE AVE, Orlando FL 32804
Last inspected Jan 9, 2026 · 8 visits since September 2023
MAR 24
OCT 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
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 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. Two employees training. Provided printed copy operator had employees acknowledge and sign.
Records/documents for required employee training do not contain all of the required information. No completion or expiration date.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator contacted daughter for emailed copy.
Records/documents for required employee training do not contain all of the required information. No completion or expiration date.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on valve.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No copy of latest inspection report available.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fruits and vegetables throughout facility.
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken in reach in cooler 58-68f per operator chicken made at home.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No person in charge present during hours of operation.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. At front service counter hanging from wooden roller cart.
Bowl or other container with no handle used to dispense food. In cornmeal at prep table. Operator removed.
No copy of latest inspection report available.
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fruits and vegetables throughout facility.
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken in reach in cooler 58-68°f per operator chicken made at home.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad prep reach in cooler.; sliced tomatoes ( per operator 30 mins) (49-52F - Cooling); cut cabbage (per operator in ric less than 4 hours) (49-52F); hummus (49-52F); chick pea salad (49-52F) per employee items in cooler less than 4 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No person in charge present during hours of operation.
No probe thermometer provided to measure temperature of food products.
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.
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 had employees acknowledged and signed form.
Spray bottle containing toxic substance not labeled. At front service counter hanging from wooden roller cart.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In cornmeal at prep table. Operator removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in prep salad cooler digital thermostat 57°f.
No copy of latest inspection report available.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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 form operator posted.
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 form to operator. Operator had employees acknowledge and sign.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and knifes in standing water at reach in prep cooler by 3 compartment sink 73f
Mar 21, 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 ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 93f
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined in numerous containers for food storage
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Needed for eggs served to order. Provided form customer posted sign on wall.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 93f
Water leaking from pipe and/or faucet/handle. Facets leaking at hand sink. Pipe at mop sink not completely connected water following onto ground outside.
Working containers of food removed from original container not identified by common name. Flour container
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. Butane fuel stored on shelf with condiments in ware washing area.
Single-service articles not stored inverted or protected from contamination. On cook line.
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.