WHITE WOLF CAFE & BAR
1829 N ORANGE AVE, Orlando FL 32804 · 386-222-9668
Last inspected Aug 4, 2026 · 12 visits since September 2023
FEB 25
FEB 25
DEC 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 75 underneath the counter of bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 4, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate17 Basic
What the inspector wrote — 22 findingsThe state's own report →
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. Dish person loads and unloads the dishes without hand wash.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server drank from cup while waiting to pickup food. Served the food without hand wash. Educated manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. poached eggs (122F - Hot Holding)
Handwash sink not accessible for employee use at all times. Shaker in sink at the bar. Staff removed.
Show the remaining 18 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Cup in sugar by dry storage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by bar.
Cutting board has cut marks and is no longer cleanable. Large white board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front service counter and under prep table in the kitchen.
Employee eating in a food preparation or other restricted area. Server drank from cup while waiting to pickup food.
Equipment and utensils not properly air-dried - wet nesting.
Front door has a gap at the threshold that opens to the outside.
Garbage can located outside has no lid or lid open/broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 93F
Light not functioning. Over cook line.
Light shield damaged/in disrepair. No lights in ware washing area. Staff using phone for lighting
No conspicuously located ambient air temperature thermometer in holding unit. To prep tables on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of equipment on the cook line.
Raw fruits/vegetables not washed prior to preparation. Cook cut sweet potatoes out of the box without washing.
Aug 3, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 26 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate18 Basic
Show 26 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. Dish person loads and unloads the dishes without hand wash.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server drank from cup while waiting to pickup food. Served the food without hand wash. Educated manager.
Rodent activity present as evidenced by rodent droppings found. 75 underneath the counter of bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese, ham, (60F - Cold Holding); sausage (60F - Cold Holding) pancake batter (60F - Cold Holding) chicken salad, ham, turkey, coleslaw, cut tomatoes (52-60F - Cold Holding) Ambient thermometers in table 70F. Added ice to cool. Products in cooler less than 4 hours. Walk in cooler temperatures 46-50 raw chicken, black bean soup, and corn beef hash
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. poached eggs (122F - Hot Holding)
Handwash sink not accessible for employee use at all times. Shaker in sink at the bar. Staff removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Cup in sugar by dry storage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by bar.
Cutting board has cut marks and is no longer cleanable. Large white board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front service counter and under prep table in the kitchen.
Employee eating in a food preparation or other restricted area. Server drank from cup while waiting to pickup food.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Underneath all equipment back of the house and bar area.
Front door has a gap at the threshold that opens to the outside.
Garbage can located outside has no lid or lid open/broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 93F
Light not functioning. Over cook line.
Light shield damaged/in disrepair. No lights in ware washing area. Staff using phone for lighting
No conspicuously located ambient air temperature thermometer in holding unit. To prep tables on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of equipment on the cook line.
Raw fruits/vegetables not washed prior to preparation. Cook cut sweet potatoes out of the box without washing.
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 bags of Salmon in reach in cooler on cooks line 3 bags of grouper in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. close to oven; pulled pork (46-50F - Cold Holding); grilled onions (46-50F - Cold Holding); raw beef (46-50F - Cold Holding) Walk in cooler on speed rack cooked chicken (46-50F - Cold Holding); shredded pork (46-50F - Cold Holding); beef (46-50F - Cold Holding) Advised operator to place further away from door to a colder area in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout back of the house.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by bread warmer station.
No soap provided at handwash sink. At front server station hand sink. Employee replenished soap dispenser.
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.
Bowl or other container with no handle used to dispense food. Plate in cooked potatoes in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers throughout.
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. 4 bags of Salmon in reach in cooler on cooks line 3 bags of grouper in walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers on drying rack, and cups at front server station.
Equipment in poor repair. Gaskets torn in reach in cooler close to oven.
Food storage container/container lid cracked or broken. Cracked container in above hand sink.
In-use wet wiping cloth/towel used under cutting board. Underneath bread cutting board. Employees removed.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between all cooking equipment on cooks line, and hood filters.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting boards on cooks line.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fish salmon and mahi.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at front server station and walk in cooler held more than 24 hours per operator. Operator dated
Buildup of food debris/soil residue on equipment door handles. Oven door handles.
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. In reach in cooler draws on cooks line salmon and mahi.
Cutting board has cut marks and is no longer cleanable. Multiple reach in cooler white cutting boards.
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
In-use wet wiping cloth/towel used under cutting board. At bread station. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment back of the house on cooks line.
Dec 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fish salmon and mahi.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at front server station and walk in cooler held more than 24 hours per operator. Operator dated
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab cakes eggs Benedict Traditional eggs Benedict
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.
Buildup of food debris/soil residue on equipment door handles. Oven door handles.
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. In reach in cooler draws on cooks line salmon and mahi.
Cutting board has cut marks and is no longer cleanable. Multiple reach in cooler white cutting boards.
Employee with no beard guard/restraint while engaging in food preparation. Multiple workers prepping food cutting chicken.
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
In-use wet wiping cloth/towel used under cutting board. At bread station. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment back of the house on cooks line.
Feb 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate11 Basic
Show 16 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers national registry of professionals
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Couple menus not marked poached eggs and eggs Benedict. Operator marked menus with an asterisk.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature for dish machine and quart for sanitizer buckets.
No soap provided at handwash sink. Server station hws. Operator replaced with hand pump soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Oven and reach in cooler doors on cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven and 3 compartment sink. Repeat ViolationRepeat Violation**
Cutting board has cut marks and is no longer cleanable. Reach in cooler on cooks line and salad station cooler.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Food stored on floor. Pasta and sauerkraut stored on the floor in walk-in cooler operator removed. One case of oil in front of hws by salad cooler station. Operator removed
Grease receptacle lid open, broken, or missing. Open grease receptacle lid. Operator closed lid.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven.
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment on cooks line.
Open dumpster lid. Operator closed lid.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
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. Poached eggs on hot line. Per cook 20 mins time
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature strips for dish machine. Quaternary for buckets
No soap provided at handwash sink. By walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77f by entrance to walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven.
No handwashing sign provided at a hand sink used by food employees. At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility.
Reach-in cooler shelves with rust that has pitted the surface. On cooks line.
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (50F - Cold Holding); lettuce (47-50F - Cold Holding); diced tomatoes (47-50F - Cold Holding) cooks line by biscuit oven; pancake batter (68F - Cold Holding); cheese (50F - Cold Holding); turkey (50F); ham (50F) per cook products in coolers less than 4 hours. Operator placed items on ice for temperature recovery.
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. Poached eggs on hot line. Per cook 20 mins time
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and egg Benedict.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature strips for dish machine. Quaternary for buckets
No soap provided at handwash sink. By walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooks line and salad station by microwave.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77°f by entrance to walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven.
No handwashing sign provided at a hand sink used by food employees. At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility.
Reach-in cooler shelves with rust that has pitted the surface. On cooks line.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked potatoes and carrots.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ROP fish.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab cakes eggs Benedict and traditional eggs Benedict served with poached egg.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cooks line hand sink. Operator refilled paper towels. No paper towels at server station.
No soap provided at handwash sink. No paper towels at server station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For poached eggs.
Spray bottle containing toxic substance not labeled. Spray bottle in dry storage closet. Operator labeled windex.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cooks line.
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.
Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On reach in cooler prep table 79 f. Operator removed.
No handwashing sign provided at a hand sink used by food employees. No paper towels at server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. COMMERCIALLY processed Thawed not vented fish in ROP packaging.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Rama on in sauce. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
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.
Floor soiled/has accumulation of debris. Under equipment on cook line
In-use tongs stored on equipment door handle between uses. Staff removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk-in cooler
Walk-in cooler interior/shelves have accumulation of soil residues.
Oct 17, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage,chicken and veggie burger in cooler overnight per operator all 47f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,chicken and veggie burger in cooler overnight per operator all 47f.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout kitchen soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to exit door of kitchen.
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.
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. Repeat violations on employee training may result in administrative complaint.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line in front of the fryers.
Garbage can located outside has no lid or lid open/broken. Lid broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Around the door frame of the inside of the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers soiled with grease on cook line.
Old labels stuck to food containers after cleaning. On clean dish shelf at the entrance of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on the the trim of the walk-in cooler and freezer.
Working containers of food removed from original container not identified by common name. Bulk container of flour.
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.