THIRD K CAFE LLC
4430 CURRY FORD RD, Orlando FL 32812
Last inspected Apr 10, 2026 · 11 visits since July 2023
FEB 25
APR 25
AUG 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small live flying insect at the storage area front of employee restroom. Next announcement visit per supervisor Randy Hicks.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored over tortilla breads at the egg table. Operator moved the bread to the other side of.
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. The 5 new hired not done.
Bowl or other container with no handle used to dispense food. Portion cup used as scoop at the oats.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Show the remaining 7 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook person wearing a watch while cooking.
Equipment in poor repair. Gasket torn multiple cooler throughout kitchen.
Exterior door has a gap at the threshold that opens to the outside. Exit door.
Floor area(s) covered with standing water. Standing water kitchen area behind the grill.
Floor tiles missing and/or in disrepair. Back door area missing tile.
Food storage container/container lid cracked or broken In used broken container used as storage at the bottom table.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored betw the 2 door top of make table. Operator removed it.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Handwash sink used for purposes other than handwashing. Plastic knife stored at the employee hand sink at the kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available to check dishwasher.
No soap provided at handwash sink. No soap at employee hand sink next to the ice machine. Operator added it.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Gasket torn bottom of make table door.
Floor area(s) covered with standing water. Kitchen area under the fryer and at the entrance of the back of the house.
Food stored on floor. Box of chicken breast stored on floor at the walk-in freezer. Operator removed it.
In-use tongs stored on equipment door handle between uses. 3 tongs stored on stove door handle.
Light not functioning. One out by the hoods.
No handwashing sign provided at a hand sink used by food employees. At the ladies restroom.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Stainless shelves at the kitchen and the walk-in cooler shelves.
Wiping cloth lactic acid ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change water second check 700 ppm.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 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 1 employee touching trash can then go back to work without hand wash. Observed dish washer employee Handled dirty equipment then touch the clean dishes without washing hand.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (62F - Cold Holding)at cafe station Corrective action taken added to time plan. cream cheese (72F - Cold Holding) kitchen area left out of cooler Corrective action taken added to time plan. Drawer under grill shredded cheese (53F - Cold Holding)corrected on site moved it to freezer second temperature 43f.
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. See stop sale. Pan cake batter,French toast eggs at the cook time no label. Operator label it.
Toxic substance/chemical improperly stored. Stainless steel cleaner stored next to clean equipment at the kitchen. Operator moved it to the back with the chemical.
Handwash sink used for purposes other than handwashing. Employee dumped water at the employee hand sink at kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and filled it with her.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in sanitizer between uses. Knife stored at sanitizer solution. Operator removed it.
Open dumpster lid. Operator close it.
Standing water in bottom of reach-in-cooler. The drawer under the grill.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the ice machine.
Working containers of food removed from original container not identified by common name. Salt no label.
Apr 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
5 High priority3 Intermediate8 Basic
Show 16 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. 0 ppm. Second check 100 ppm lactic.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad made in house prepared 3-24-25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad prepared 3-24-25.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tightening her apron then start working with the same gloves then cut the French toast and touched it to put it in the serving container and about to serve it,spoke to manager and she stopped her from served the French toast and she remake it.
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. See stop sale. Pan cake butter,waffle mix and French toast eggs no time mark,operator stated that been out since 7:30 am and add time.
Handwash sink not accessible for employee use at all times. Employee hand sink at prep area back of the house blocked with a food cart. Operator removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey sausage and ham prepared Friday 3-28-25 no date marked.
Spray bottle containing toxic substance not labeled. Spray bottles contain Window cleaner no labels.
Cutting board has cut marks and is no longer cleanable. All of the make table in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of make table next to clean plate.
Equipment in poor repair. Ice machine door. Eggs table in poor repair because they using ice trying to maintain temperature.
Food stored on floor. Dry potatoes stored on floor at the back of the house,a lot of boxes of food stored on floor at the walk-in freezer.
Standing water in bottom of cooler. Standing water in bottom of walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce stored on top of apple cinnamon on bottom of make table and.
Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm. Operator change the sanitizer bucket second check 700 ppm lactic acid.
Wiping cloth sanitizing solution stored on the floor.
Apr 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority3 Intermediate8 Basic
Show 18 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. 0 ppm. Second check 100 ppm lactic.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs stored on top of make table and bottom have tuna salad and cheese without an actual barrier.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad made in house prepared 3-24-25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad prepared 3-24-25.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tightening her apron then start working with the same gloves then cut the French toast and touched it to put it in the serving container and about to serve it,spoke to manager and she stopped her from served the French toast and she remake it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under the grill the one next to the eggs station; turkey sausage diced (54F - Cold Holding); American white cheese (47F - Cold Holding). Egg table; liquid eggs (64F - Cold Holding); raw shell eggs (60F - Cold Holding); provolone cheese (51F - Cold Holding). Operator stated that all the food was at the walk-in cooler and they just bring it to the table at7:30 am and she moved all back to the walk-in cooler.
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. See stop sale. Pan cake butter,waffle mix and French toast eggs no time mark,operator stated that been out since 7:30 am and add time.
Handwash sink not accessible for employee use at all times. Employee hand sink at prep area back of the house blocked with a food cart. Operator removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey sausage and ham prepared Friday 3-28-25 no date marked.
Spray bottle containing toxic substance not labeled. Spray bottles contain Window cleaner no labels.
Cutting board has cut marks and is no longer cleanable. All of the make table in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of make table next to clean plate.
Equipment in poor repair. Ice machine door. Eggs table in poor repair because they using ice trying to maintain temperature.
Food stored on floor. Dry potatoes stored on floor at the back of the house,a lot of boxes of food stored on floor at the walk-in freezer.
Standing water in bottom of cooler. Standing water in bottom of walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce stored on top of apple cinnamon on bottom of make table and.
Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm. Operator change the sanitizer bucket second check 700 ppm lactic acid.
Wiping cloth sanitizing solution stored on the floor.
Mar 5, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs stored on top of make table and the bottom have bread and sauce without a complete physical barrier.
Spray bottle containing toxic substance not labeled. Spray bottle have a blue chemical no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Ice machine door disrepair.
Light not functioning. One out by the hoods.
Standing water in bottom of waking -in-cooler.
Standing water in floor drain/floor drain draining very slowly. Standing water wt the employee restroom back of the house and in floor next to the ice machine.
Feb 24, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. 0 ppm.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs stored on top of make table and the bottom have bread and sauce without a complete physical barrier.
Spray bottle containing toxic substance not labeled. Spray bottle have a blue chemical no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Ice machine door disrepair.
Light not functioning. One out by the hoods.
Standing water in bottom of waking -in-cooler.
Standing water in floor drain/floor drain draining very slowly. Standing water wt the employee restroom back of the house and in floor next to the ice machine.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shall eggs stored on top of make table and no separation and bottom of make table have cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table the one next to the grill bottom part; sausage (47F - Cold Holding); ham (47F - Cold Holding) Operater stated that he take the temperature 3 hours ago and was 40 f Advices to move the stuff to the walk-in cooler to cool down and he did.
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. The new hire Kaitlyn didn't sign the agreement.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some utilities at the storage area at the kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee watch and apron stored at storage area on top of fryer oil at the kitchen area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knife use to cut bread at the same container with raw shell eggs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74f
Light not functioning. One out by the hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese kept overnight on reach in cooler in cook line with temperature of 50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept overnight on reach in cooler on cook line with temperature of 50F.
No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located on employee bathroom.
Jul 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small live flying insect at the storage area front of employee restroom. Next announcement visit per supervisor Randy Hicks.
Employee with no beard guard/restraint while engaging in food preparation. Kitchen area.
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed 1 employee washing hand after cooking before changing gloves without rubbing hand for 10-15 seconds.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small live flying insect at the storage area front of employee restroom. Next announcement visit per supervisor Randy Hicks.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed shell stored in top off make table without separation from the bottoms and the bottom have tuna salad and other ready to eat food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken tender stored over French fries and onions rings.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed contamination of cantaloupe not belonging to the store at the bottom of the make table-operator discard it.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch.
Employee with no beard guard/restraint while engaging in food preparation. Kitchen area.
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.