LE CARAMEL
8526 PALM PARKWAY, Orlando FL 32836 · 407.242.4575
Last inspected Jan 30, 2026 · 7 visits since November 2023
APR 24
JUL 24
FEB 25
JUL 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 4/1/2025 Spoke to Owner renewal of license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
No hot running water at three-compartment sink. Checked the hand wash sink hot water only reaching 75°f spoke to Manager concerning the issue. Operator will notify plumber to check. Notify Supervisor on duty will be next unannounced inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almond cream stored inside reach in cooler over night not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hand wash sink hot water only reaching 75°f spoke to owner/ operator must have hot water checked to maintain 85°f.
Current Hotel and Restaurant license not displayed. Observed expired license posted 4/1/2025.
Show the remaining 4 findings ▾
No copy of latest inspection report available. Observed no copy of last inspection report.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has food crumbs left on the tracks of the door also bottom of cooler.
Single-service articles not stored inverted or protected from contamination. Plastic stored on the shelves not inverted (Main kitchen)
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor, located back prep kitchen.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 4/1/2025 Spoke to Owner renewal of license at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled used for sandwiches top of the reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice inside reach in freezer.
No copy of latest inspection report available. Operator found no copy of last inspection report.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves did not wash hands before placing gloves on at cook line.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter left at room temperature not time marked, on the cook line spoke to owner must time mark the butter stored out 9am time determined.
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. Restaurant has no written procedure to clean up vomit Given another copy to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has yellow stains left on the surface located on main cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on the cook line also back prep kitchen has another bottle of water.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up in the reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris on the bottom of the oven recommend to clean more often.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chopper has old food debris stored inside located in the back prep kitchen.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter left at room temperature not time marked, spoke to employee has no ideal baker has the product.out 11am -3pm per owner time was determined.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no product labeled inside reach in cooler. Chocolate mousse, almond cream
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. No written procedures observed in the restaurant for vomit, procedures given to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed very soiled white cutting board used on the counter, top panel of reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almond cream not date marked stored inside reach in cooler over night.
Food stored on floor. Observed oil,pickles, ketchup stored on the floor in the back prep kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior panel of the oven has old food debris
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of refrigerator has old food particles dried on the surface.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 67F, per operator less than 1 hour on prep table, operator relocated to reach-in cooler, educated operator regarding use of Time As Public Health Control
Food-contact surface soiled with food debris. -multiple white cutting boards stained
Handwash sink used for purposes other than handwashing. -handwash sink at front service area used to store spoon
Spray bottle containing toxic substance not labeled. -bleach water spray bottle lacking label
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -baking/frying pans stored on wire rack
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. -glass door reach-in freezer in front counter area
No conspicuously located ambient air temperature thermometer in holding unit. -tall glass door reach-in cooler in front counter area -white residential style reach-in cooler
Single-service articles improperly stored. -cases of single use cups stored on the floor, operator relocated
Working containers of food removed from original container not identified by common name. -flour and sugar containers lacking labels, operator labeled
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored.All purpose cleaner on prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
Clean scraper stored between equipment and wall.
In-use tongs stored on equipment door handle between uses.
Reach-in freezer interior have accumulation of soil residues.
Unwashed raspberries stored over milk in upright cooler.
Working containers of food removed from original container not identified by common name.Salt in kitchen.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored.All purpose cleaner on prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
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.El Houcinee Setee.
Clean scraper stored between equipment and wall.
In-use tongs stored on equipment door handle between uses.
Reach-in freezer interior have accumulation of soil residues.
Unwashed raspberries stored over milk in upright cooler.
Working containers of food removed from original container not identified by common name.Salt in kitchen.
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.