PANADERIA EL CAFETAL LLC
6125 SOUTH SEMORAN BLVD, Orlando FL 32822 · 787-370-1454
Last inspected Apr 2, 2026 · 7 visits since September 2023
AUG 24
FEB 25
AUG 25
MAR 26
APR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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 →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022002770 | Oct 25, 2021 | Apr 12, 2022 | $800 |
| 4--2020057954 | Nov 3, 2020 | Mar 15, 2021 | $400 |
| 4--2020038537 | Jul 15, 2020 | Aug 31, 2020 | $200 |
Inspection history
7 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly steak over cooked pork in bottom of make table Operator removed steak
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. Bag of chicken nuggets over box of cooked bacon in walk in freezer. Operator switched
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; shredded pork (119F - Hot Holding)for 3 hours; recheck 190F roasted chicken (121F - Hot Holding); recheck 142Ffor 2 hour pork ribs (125F - Hot Holding)for 2 hours; recheck 155F cooked yams (126F - Hot Holding)2.5 hours; cubed steak (112F - Hot Holding)for 2 hours recheck 171F Steam table cooked ribs (99F - Hot Holding); recheck 143F cooked chicken (114F - Hot Holding); recheck 145F stuffed chicken (108F - Hot Holding)for 2 hours.recheck 140F All items put in oven to reheat to 165F
Handwash sink used for purposes other than handwashing. Employee rinsed a metal cup used to steam milk in front counter hand sink
Show the remaining 4 findings ▾
Carbon dioxide/helium tanks not adequately secured. By storage shelf Operator secured
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator flipped
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on food storage shelf in kitchen Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113F Operator turned on burner Recheck 181F
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over raw salmon Raw beef patties over cooked pork in walk in freezer Operator switched
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding); recheck 174Fyuca (119F - Hot Holding)for 2.5 hours. Operator put back on stove and in oven to reheat to 165
Toxic substance/chemical improperly stored. Spray bottle of cleaner in caddy on counter by to go boxes. Operator removed
Buildup of food debris/soil residue on equipment door handles. Microwave by slicer. Operator cleaned
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over containers of garlic, Parmesan cheese and prepped tomatoes and shredded cheese in reach in cooler in kitchen Cases or raw pork chops over case of hash browns and vegetables in walk in freezer Raw snapper and ground beef over empanadas and cheese dogs in freezer Operator switched
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white milk (46F - Cold Holding)for 20 minutes on counter. Operator put back in cooler
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. All employees hired in 2025 need training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen over prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table in kitchen
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken over potatoes Raw beef over case of French fries Walk in freeezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (131F - Hot Holding) per operator less than 2 hours. Operator put back on stove to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder Cutting board make table in kitchen Shelves in walk in cooler
Handwash sink not accessible for employee use at all times. Bottle of bleach in hand sink in dish area Operator removed
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.
Carbon dioxide/helium tanks not adequately secured. In storage unit. Operator chained to shelf
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee with no hair restraint while engaging in food preparation. Employee bringing donuts to front from back does not have a hair restraint Employee put one on.
Food stored on floor. Cases of oil, Drinks and paper products in storage unit
In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall in kitchen Operator removed
Plumbing system in disrepair. Stopper in three compartment sink for sanitizer does not work. Sink does not hold water.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hot box
Working containers of food removed from original container not identified by common name. Powdered sugar in prep area Operator labeled
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator remade 200ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door cooler; white milk (51F - Cold Holding) per operator for less than 2 hours Put in different cooler to chill
Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in 3 compartment sink in kitchen. Manager explained to employee where to wash hands
Handwash sink used for purposes other than handwashing. Ice and towel in handwashing sink front counter
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. For some. Emailed copy to operator
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.
Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen
Carbon dioxide/helium tanks not adequately secured. In storage box
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Showing water damage front counter
Equipment in poor repair. Make table in kitchen not working properly. Operator has everything on time at the time of inspection
Food storage container/container lid cracked or broken. Lid to oatmeal in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Rotisserie oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen Gasket on bottom make table kitchen
Unnecessary items/unused equipment on the premises. Mixer outside back door.
Wet mop not stored in a manner to allow the mop to dry.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 10# can of tomato sauce very dented.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops in hot box 122F for 1 hour. Put in oven to bring temperature up. Manager decided to discard because to dry. Cooked chicken 122F for 1 hour. Put in oven to bring temperature up. recheck 165F *Repeat ViolationCorrected On-SiteRepeat Violation**
Warewashing sanitizing solution exceeding the maximum concentration allowed. 500++ppm. Manager added some water to it.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on makeline.
Handwash sink not accessible for employee use at all times. By bakery prep area.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in handsink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce in 2 door reach in cooler made yesterday.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout.
Employee personal food not properly identified and segregated from food to be served to the public. I/2 gallon of chocolate milk in bottom of make line. Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, purses and drink bottles on top of beverage boxes.
Equipment in poor repair. Gasket on make line cooler door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door reach in cooler fan. Reach in cooler gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and walk in cooler shelves.
Single-service articles not stored inverted or protected from contamination. On top of ice machine to go plastic container and lids.
Standing water in bottom of reach-in-cooler. Makeline
Wet mop not stored in a manner to allow the mop to dry.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate11 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables in freezer. Cooked lasagna under raw fish and pork
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. No time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork ribs 88 F hot holding for less than an hour. Operator placed ribs inside the oven to ensure ribs temperature increases to at least 165F
Toxic substance/chemical improperly stored. Butane Gas cartridges over ready to eat foods by back door.
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. Emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bucket. Inside of ice machine. Soiled cutting board. Soiled can opener.
Handwash sink used for purposes other than handwashing. Pan in sink in dish area.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Packaged Orange juice in glass door cooler front line.
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.
Spray bottle containing toxic substance not labeled.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bin.
Ice scoop handle in contact with ice. Front counter.
Light not functioning. 2 in hood.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Open dumpster lid. Shared dumpster.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler.
Single-service articles not stored inverted or protected from contamination. Storage shelf aluminum pans.
Working containers of food removed from original container not identified by common name. Salt container no label. 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.