T-REX CAFE
1676 BUENA VISTA DRIVE, Lake Buena Vista FL 32830 · 763-746-3700
Last inspected Apr 22, 2026 · 11 visits since October 2023
FEB 25
MAY 25
NOV 25
APR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of fettuccine 46/47°f stored inside walk in cooler overnight 8/17/2924 prepared on Saturday, checked on 8/19/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Black cutting boards soiled has brown discoloration on the surface has deep cut marks on the surface used in the prep kitchen. Chef has new cutting boards or ordered.
Floor area(s) covered with standing water. Observed standing water near the hand wash sink. Located in the prep kitchen
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris (onions) dried on the slicer located prep kitchen. Black cutting boards soiled has deep cut marks on the surface used on the cook line.
Apr 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of Carmel topping stored on the counter in the pantry area. Per cast member drop the can from the can rack.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine three times final rinse not sanitizing not working properly dishmachine gauze reads wash cycle 130°f power rinse 140°f, final rinse 150°f thermolabel strip is not turning. Recommend to set 3 compartment sink wash, rinse and sanitize until dishmachine is repaired. Technician for the dishmachine notify at time of inspection will check this afternoon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of bbq ribs 47°f, broccolini 47°f, stored inside reach in cooler per kitchen Manager stored inside at 8:30am checked temperature @10am less than 4 hours recommend to placed in blast chiller. (line side B) maintenance notify at time of inspection, found coils ice build up on the coils, must defrost reach in cooler immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris (onions) dried on the slicer located prep kitchen. Black cutting boards soiled has deep cut marks on the surface used on the cook line.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked on the ends has raw chicken stored inside in the butcher prep room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage stored on the counter with sani wipes located on the cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves
Ice buildup in reach-in freezer and/or walk-in freezer Observed ice buildup up inside reach in freezer, on side B. Maintenance defrost the coils at time of inspection.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed three gauges on the dishmachine not able to read must change dishmachine company notify at time of inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer for the reach in cooler on side (B) cook line Manager placed new thermometer inside cooler.
Old food stuck to clean dishware/utensils. Observed soiled plates and cast iron used skillet meat balls, stored on the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky shelves and bottom of reach in cooler used for alcohol.(bar area)
Nov 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures fettuccine 45°f, cherry tomatoes 46°f, shrimp skewers 46°f, side A homemade pico 48°f expo line per Manager stored on the line less than 4 hours recommend to quick chill product in the blast chiller immediately. Rechecked temperatures shrimp skewers 39°f, cherry tomatoes 37.9°f, homemade pico 35°f fettuccine 39°f
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 no time mark on the products stored on the expo line side A.per kitchen Manager food out items placed on time 9:30am labels must be correct once Product placed on time as public health control. Recommend training for all employees, reviewed form with all kitchen employees, and update form for time.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled stored on the cook line by the fry station.
Handwash sink used for purposes other than handwashing. Observed employee rinsing off blueberries in the hand wash sink located on side B.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while rinsing off blueberries.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage cart.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen.
Old food stuck to clean dishware/utensils. Observed sauté pans has old food debris stuck to the surface side A.
Working containers of food removed from original container not identified by common name. Observed salt shaker and seasoning not labeled on the cook line side B.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards has deep cut marks also black discoloration on the surface. (A line ) Chef replaced at time of inspection
Equipment and utensils not properly air-dried - wet nesting. Observed white plastic containers stacked wet on the storage shelves. Chef placed properly to air dried
Plumbing system in disrepair. Observed hand wash sink clogged located in the cold room prep, facilities notify.
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler expo cooler B line.
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of romaine lettuce 47°stored inside reach in cooler drawers on the side A per Chef stored less than 4 hours recommend to quick chill in blast chiller.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked pan stacked on the storage shelves. Manager removed from shelve at time of inspection.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles hanging on the rack near mop closet. Manager removed and labeled spray bottles.
Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves in the preparation kitchen.
Old food stuck to clean dishware/utensils. Observed plastic pans with old food dried on the surface, stored on shelves in the prep kitchen, pans removed taken to dishmachine.
Feb 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board (pizza)used for salads has bad cuts on the surface also yellow discoloration pantry A line. Recommend to replace or resurface cutting board
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked had lettuce stored inside walk in cooler. Kitchen Manager discarded at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel and around soda nozzles has mold like growth on the surface located in server area.
Old food stuck to clean dishware/utensils. Observed old food stuck on the strainer.
Jan 3, 2025Inspection Completed - No Further ActionComplaint Investigation
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 cold held at greater than 41 degrees Fahrenheit. Checked shrimp 50°f, salmon 49°f, pasta 50°f stored inside reach in cooler drawers located on the cook line. Per employee placed in cooler this morning less than 1 hour, found out the unit is not working properly has part on order. Recommend to quick chill product immediately, in the walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has terrible build up on the surface located on side A. Slicer used in the cold room has old food debris left on the surface.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has dust accumulation on the surface located in the dry storage room.
Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked wet in the dishmachine area.
Raw fruits/vegetables not washed prior to preparation. Observed green peppers, red peppers being sliced prior to washing in the kitchen. Kitchen Manager ask the employee to wash the vegetables immediately.
Aug 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change gloves touch soiled box of lemons ready to eat food while wearing the same recommend to kitchen Manager to explain in Spanish.must wash hands and also change pair new of gloves before start slicing lemons. Educated the kitchen Manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of fettuccine 46/47°f stored inside walk in cooler overnight 8/17/2924 prepared on Saturday, checked on 8/19/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature orzo 46°,less than 4 hours placed in blast chiller COSite recheck 39.5f fettuccine 46/47°f 8/17/2024 stored inside walk in cooler overnight issued stop sale notice given checked on Monday 8/19/2024.
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 walk in cooler overnight not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled stored on the main cook line,recommend replace or resurface. employee notify from maintenance.
Floor soiled/has accumulation of debris. Observed soiled gloves on the floor kitchen fire area front service area.
Raw fruits/vegetables not washed prior to preparation. Observed employee slicing lemons without being washed prior, observed employee caring soiled boxes while wearing gloves.
Waste line missing at soda gun holster. Observed three soda gun holster holder waste line missing in the main bar.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing./dining room wait station Han sink used to dump ice tea/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./fried shrimp at expo area with a 4 hour time marked but not on the written plan.
Accumulation of black/green mold-like substance in the interior of the ice machine./one ice machine in kitchen.
Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.
Wall soiled with accumulated grease, food debris, and/or dust./under 3 compartment sink.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Couple cooks on line
Ice buildup in walk-in freezer.
Several white Cutting board has cut marks and is no longer cleanable on cooks line
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.