SELAM ETHIOPIAN & ERITREAN CUISINE
5494 CENTRAL FLORIDA PKWY, Orlando FL 32821 · 407.778.3119
Last inspected Jul 30, 2026 · 10 visits since December 2023
JUL 24
JAN 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle injera with bare hands. Operator coached employee
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026006693 | Sep 3, 2025 | Apr 27, 2026 | $200 |
Inspection history
10 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen from back door, put on gloves and begin work. Operator coached employee on proper glove wearing
Floor tile in disrepair. In front of reach in freezer
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in container of lentils in reach in cooler in kitchen
Light not functioning. On cookline
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink not accessible for employee use at all times. Container in hand sink in kitchen
No soap provided at handwash sink. At handsink in kitchen
Oct 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at zero ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come in back door and begin working without washing hands. Operator coached employee on proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle injera with bare hands. Operator coached employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler.
Sep 11, 2025Call 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at zero ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come in back door and begin working without washing hands. Operator coached employee on proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle injera with bare hands. Operator coached employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler.
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at zero ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come in back door and begin working without washing hands. Operator coached employee on proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle injera with bare hands. Operator coached employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler.
Jan 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. raw ground beef over sauces in reaching cooler in kitchen
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Jan 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. raw ground beef over sauces in reaching cooler in kitchen
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Equipment in poor repair. Dish washer non operational
Plumbing system in disrepair. Hand sink in kitchen turned off at water line due to handle not functioning. Water cannot be shut off at handle
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked cabbage and carrot (47F - Cold Holding); rice (47F - Cold Holding); goat (43-50F - Cold Holding); (beef samosa (51F - Cold Holding); vegetable samosa (51F - Cold Holding); lentil salad (51F - Cold Holding) operator states
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cabbage and carrot (47F - Cold Holding); rice (47F - Cold Holding); goat (43-50F - Cold Holding); (beef samosa (51F - Cold Holding); vegetable samosa (51F - Cold Holding); lentil salad (51F - Cold Holding). Operator states in reaching overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (90F - Hot Holding) operator states less then four hours, will reheat to 165°F
Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hand in three compartment sink in kitchen. Hand sink not currently functional
Handwash sink not working in kitchen, water was shut off
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in cooler in kitchen
Equipment in poor repair. Reach in cooler at 56°F in kitchen
Food stored on floor. Case of oil and case of vinegar in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice and lentil salad containers in reach in cooler
Apr 3, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Reminded operator to renew license and add late fee.
In-use tongs stored on equipment door handle between uses.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed. Current
Equipment in poor repair. Dishwasher not sanitizing uses to wash then sanitize in triple sink
Floor tiles missing and/or in disrepair. By ice machine
Food stored on floor. Shell eggs. Sauce Lamb. Walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer
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.