SOFRITO LATIN CAFE
8607 PALM PARKWAY, Orlando FL 32836 · 407.778.4205
Last inspected May 26, 2026 · 8 visits since December 2023
MAY 24
NOV 24
APR 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above skirt steak inside walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019013968 | Jan 22, 2019 | Mar 28, 2019 | $400 |
Inspection history
8 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed salmon in the reach in cooler drawers per Manager salmon may be undercooked if customers request, spoke to manager using Festival Latin foods notify company at time of inspection. Must cook to 145°f until receive proof of parasite destruction letter Aqua Chile 1/3/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures diced ham 44°f, shredded cheese 44°f, sliced tomatoes 45°f stored on the top panel reach in cooler stored inside the cooler less than 4 hours recommend to quick chill food items. Checked garlic mayo 52°f stored inside reach in cooler. Manager notify refrigeration company arrived at end of inspection.
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 sauces mojo, house dressing, garlic mayo stored on the expo line not time mark per shift lleader stored product out at 7:30 am must be marked daily for 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has dried food particles left on the blade.
Show the remaining 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed bowls stored inside hand wash sink located in the dish machine area. Employee removed at time of inspection
Handwash sink used for purposes other than handwashing. Observed hand wash sink used for dumping ice in the bar, only can be used for hand washing spoke to Manager at time of inspection.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the ends used for empanadas.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking sanitizer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils (tongs) stored inside standing water near steam table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression hood filters terrible accumulation of grease dripping down on the edge of the panel. ( cook line)
Stored food not covered. Observed beef empanadas and chicken uncovered stored inside reach in freezer.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrape soiled plates and bowls placed in the dish machine area wearing gloves did not remove gloves and wash hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed salmon in the reach in cooler per Manager salmon may be undercooked if customers request. Manager will notify company.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above skirt steak inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked spring mix 44°f, pork belly 51°f stored inside reach in cooler per employee less than 4 hours recommend to quick chill product immediately.
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 stored inside reach in cooler not date marked bar cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled has red stains on the surface stored on the counter on the cook line. Recommend replace or resurface cutting boards per Manager has company to exchange.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed revised plans on 4/8/2025 show wall at ware wash area removed from original plans to be able to remove hand sink next to 3 comp sink on the original plans, observed at this time of inspection hand sink removed next to 3 compartment sink wall has not been removed. No easy access to hand sink from wash wash area, No Hand wash sink within ware wash area at this time. 60 day callback inspection. Stated on inspection report4/8/2025 spoke to Duke in plan review.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawing inside the walk in cooler inside ROP package.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelets while working in the dishmachine area.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 44°f stored on the top panel reach in cooler less than 4 hours, chimichurri 68°f stored at room temperature recommend to quick product.immediately
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. Checked chimichurri 68°f stored at room temperature Recommend Time as public health control.
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 stored overnight not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains left on the surface (sandwich prep line)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan for the sauces left out at room temperature. Plan given to operator at time of inspection.
Old labels stuck to food containers after cleaning. Observed old labels on plastic containers
Water leaking from pipe and/or faucet/handle. Observed leaking pipe on detergent for the dish machine.
Working containers of food removed from original container not identified by common name. Observed incorrect label on the triplet inside walk in cooler.
Nov 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spring mix 46°f, whole shell eggs 48°f stored in ice bath on the cook line, recommend to submerge the product ice to be around the entire container. Per Manager stored less than 4 hours on the cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of plantains 104°f stored underneath the heat lamp on cook line. Recommend to reheat plantains to 165°f
Food-contact surface soiled with food debris, mold-like substance or slime. Clean empanadas machine has old food debris Clean tomato chopper dried product ion the surface.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container used for ground beef cracked on all four corners in the back prep kitchen.
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. Observed one employee name Astrid Thourey working the expo line no proof of employee training, must provide proof by 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 portion of flan stored inside reach in cooler not date marked ( bar area)
Clean utensils stored between equipment and wall. Observed knives stored in between counter on the cook line.
Floor area(s) covered with standing water. Observed standing water on the floor on the cook line.
No copy of latest inspection report available. Observed copy of last inspection report
Old labels stuck to food containers after cleaning. Observed old labels stuck to plastic containers on the storage shelves.
May 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of diced ham 57°f stored on the top panel of reach in cooler less than four hours recommend to quick chill product.
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 in cooler in the bar area.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee wearing finger nail polish working on the cook line.
Handwash sink used for purposes other than handwashing. Observed employee filling up container with water to use for cooking rice.
Dead roaches on premises. Observed six dead roaches on the floor underneath the bulk flour and sugar,white rice containers. Employee clean the dead roaches from the area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while food handling in the server.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food wearing no beard guard.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on the oven door handle on the cook line.
Soiled dry wiping cloth in use. Observed soiled wiping cloths used stored on the counter.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk-in cooler, employee reorganized walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes 50F and raw shell eggs ambient air temperature 55F, per operator on ice bath underneath products less than 2 hours, operator added ice around containers, rechecked 30 minutes later diced tomatoes 39F and raw shell eggs ambient air temperature 45F
Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of triple door reach-in cooler, operator moved closest to the door
Bowl or other container with no handle used to dispense food. -employee used small black bowl to portion rice
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed
Floor tiles missing and/or in disrepair. -broken/missing tiles in dishwashing area
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator relocated
No conspicuously located ambient air temperature thermometer in holding unit. -empanada hot holding unit
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at exit to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic behind soda nozzles in dining area soiled
Wall soiled with accumulated grease, food debris, and/or dust. -wall above 3 compartment sink has an accumulation of black, mold-like substance -wall behind/above sprayer hose in dishwashing area has a light accumulation of food debris -wall around handwash sink at end of cookline has an accumulation of grease and food debris
Water leaking from pipe under 2 compartment food prep sink
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on bar between uses, operator relocated to sanitizer bucket
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored over raw fish in upright freezer.
Vacuum breaker missing at mop sink faucet.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is making a cup of coffee.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table.
Establishment using sponges on glass rimmer at the bar.
Food not stored at least 6 inches off of the floor.Oil in back storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of walk in cooler door is soiled.
Unwashed lettuce stored over cooked chicken in walk in cooler.
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.