R.S.C. RM SVC/CAFE OSCEOLA
9939 UNIVERSAL BLVD., Orlando FL 32819 · 407.996.9939
Last inspected Jun 10, 2026 · 6 visits since September 2023
APR 24
DEC 24
MAY 25
DEC 25
JUN 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./pancake batter 44-45F cold holding overnight in kitchen reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breakers missing at hose bibb or on fitting/splitter added to hose bibb and mop sink area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Interior of sprayer hose is soiled.
Handwash sink used for purposes other than handwashing.Spatula in handwashing sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of fryer cabinet is soiled.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator added to time plan. Home made Hollandaise Sauce with clarified butter(116F - Hot Holding);
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon at buffet bar. Operator put asterisks.
Light not functioning. One light by front cooking station.
Old labels stuck to food containers after cleaning. On container on dish drying rack. Operator removed
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pancake batter sitting on prep table at 52F, less than 4 hours/will add to time control plan/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter on cook line hot holding at 114F, less than 4 hours/reheated to 165F or above/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./cold smoked salmon on breakfast menu./reprinted menu immediately/
Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over cooked beans/walk in cooler.
Working containers of food removed from original container not identified by common name./brown sugar under kitchen prep table/
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over cooked smoke salmon, kitchen side station/
Stop Sale issued on time/temperature control for safety food due to temperature abuse./pancake batter 44-45F cold holding overnight in kitchen reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pancake batter 44-45F cold holding overnight in kitchen reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime./slicer.
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./three certificates expired.
Working containers of food removed from original container not identified by common name./brown sugar bin/
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausages and diced ham 47F, front line reach in cooler, less than 4 hours/moved to walk in freezer/rechecked both 36F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown hot holding at 121F/cook line, less than 4 hours/will use time temperature control. Melted butter hot holding at 118F, cook line, less than 4 hours/reheated to 165F.
Accumulation of black/green mold-like substance in the interior of the ice machine. One ice machine.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected./plates and bowls/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./80F, cook line hot holding unit/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two hot holding boxes gaskets soiled, kitchen.
Single-service articles improperly stored./a box of foam cup on dry storage floor/
Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/
Sep 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over deli meat/walk in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced sausage 49F, front cook line reach in cooler, less than 4 hours/moved to other cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken sausage hot holding at 128F, less than 4 hours, reheated to 195F/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chia pudding not labeled, walk in cooler/
Cloth used as a food-contact surface./used to line washed fruits and poached eggs.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected./plates and bowls/
Open condiments provided for self-service not properly protected./butter and cream cheese with no lid, buffet.
Working containers of food removed from original container not identified by common name./brown sugar/dry storage rack/
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.