Bristol Cafe
Last inspected: Feb 9, 2026
55
Score
Going back to 2023, Bristol Cafe has 11 inspections in the public record. On Feb 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around 10 violations to closer to eight violations per visit over the last few inspections.
Across the inspection history, “standing water in bottom of reach-in-cooler” is the issue that surfaces most often, recorded six times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Hot box in prep area **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink Operator stocked **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Banquet area Operator flipped **Corrected On-Site**
24-05-4
Basic - 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. Raw salmon completely thawed. Stop Sale
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Make tables
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area. They will bring glasswares to kitchen dish machine
16-55-4
Basic - Food stored on floor. Cases of water in hallway
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice scoop handle in contact with ice. Bar area Operator removed **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens **Repeat Violation**
22-08-4
55
Aug 12, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cookline **Repeat Violation** - From follow-up inspection 2025-08-12: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - 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. Make table cookline - From follow-up inspection 2025-08-12: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine not working New one is on order Dish machine - From follow-up inspection 2025-08-12: **Time Extended**
14-11-5
86
Aug 11, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. 6.636lb can of cheddar cheese sauce in storage room
01B-01-4
High Priority - 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. Oppm. Out of chlorine. Operator replaced. Still 0ppm **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; fresh garlic (55F - Cold Holding); sliced ham (55F - Cold Holding); sliced turkey (55F - Cold Holding); sliced cheese (57F - Cold Holding); sliced tomatoes (57F - Cold Holding); romaine lettuce (59F - Cold Holding); pico (58F - Cold Holding); precooked chicken (58F - Cold Holding); blue cheese (58F - Cold Holding); grilled onions (54F - Cold Holding); cooked chicken wings (65F - Cold Holding); raw burgers (55F - Cold Holding); chicken wings (59F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; fresh garlic (55F - Cold Holding); sliced ham (55F - Cold Holding); sliced turkey (55F - Cold Holding); sliced cheese (57F - Cold Holding); sliced tomatoes (57F - Cold Holding); romaine lettuce (59F - Cold Holding); pico (58F - Cold Holding); precooked chicken (58F - Cold Holding); blue cheese (58F - Cold Holding); grilled onions (54F - Cold Holding); cooked chicken wings (65F - Cold Holding); raw burgers (55F - Cold Holding); chicken wings (59F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottles of cleaners with bottles of ketchup and mustard in bar area Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator removed to be washed **Corrective Action Taken**
22-02-4
Basic - 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. Make table cookline
14-74-7
Basic - Equipment in poor repair. Ice machine not working New one is on order Dish machine
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline soiled
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cookline **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area an hallway by tea brewing Operator discarded
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Make table cookline
29-49-6
32
Mar 31, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and beef over guacamole in reach in cooler in kitchen. Operator switched **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee making sandwiches touched soiled towel and did not change gloves Operator talked with employee and she washed hands and changed gloves **Corrective Action Taken**
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches in bar display case made yesterday Operator date marked **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Make tables
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by coffee urn Operator removed **Corrected On-Site**
31A-09-4
Intermediate - 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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In coffee brewing area Operator stocked **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Pan in panko container Operator removed
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few in kitchen
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer #3
14-69-4
Basic - Ice scoop handle in contact with ice. Bar Operator removed **Corrected On-Site**
10-08-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 3 lights in kitchen and dish area shields missing **Repeat Violation**
38-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers make table
22-16-4
30
Aug 29, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage over ice machine - From follow-up inspection 2024-08-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Light not functioning. Walk in cooler #2 - From follow-up inspection 2024-08-29: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler #2 - From follow-up inspection 2024-08-29: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make line - From follow-up inspection 2024-08-29: **Time Extended**
29-49-6
82
Aug 22, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - 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. 0ppm **Repeat Violation** **Warning**
22-41-4
High Priority - 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. Inspector and operator strip failed to turn black **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables in reach in cooler in kitchen **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Salmon thawed in refrigeration. Package says remove from packaging to thaw **Repeat Violation**
01B-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In coffee area **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage over ice machine
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
24-05-4
Basic - 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. Salmon thawed in refrigeration. Package says remove from packaging to thaw
06-09-1
Basic - Light not functioning. Walk in cooler #2
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler #2
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in coffee area. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make line
29-49-6
35
Apr 29, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room. **Warning** - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler in server area. **Warning** - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
29-49-6
78
Apr 2, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Mar 29, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - 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. Bar area dishmachine. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler in server area. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in server area. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
29-49-6
58
Mar 28, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - 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. Bar area dishmachine. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in cooler by flat top grill ; cooked pasta (50F - Cold Holding); cooked grilled chicken (55F - Cold Holding); raw rib eye (52F - Cold Holding); raw skirt steak (52F - Cold Holding); raw filets (52F - Cold Holding); cooked rice (58F - Cold Holding); liquid eggs (48F - Cold Holding) **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler by flat top grill ; cooked pasta (50F - Cold Holding); cooked grilled chicken (55F - Cold Holding); raw rib eye (52F - Cold Holding); raw skirt steak (52F - Cold Holding); raw filets (52F - Cold Holding); cooked rice (58F - Cold Holding); liquid eggs (48F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (125F - Hot Holding) on buffet. Per operator only for half hour. **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in bar covered up. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Coffee making area **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Coffee making area **Corrected On-Site** **Warning**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and storage room. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on buffet. **Corrected On-Site** **Warning**
24-05-4
Basic - Equipment in poor repair. Gasket on reach in cooler in server area. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Under steamer in kitchen **Warning**
36-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in server area. **Warning**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. On dish rack **Corrected On-Site** **Warning**
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make line across from flat top grill. **Repeat Violation** **Warning**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in kitchen. Hood and vents. Fan covers in walk in cooler. **Warning**
23-03-4
22
Jun 16, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
30
Frequently Asked Questions
When was Bristol Cafe last inspected?
The most recent health inspection at Bristol Cafe on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bristol Cafe?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited six times, more than any other issue at Bristol Cafe.
How does Bristol Cafe compare to other restaurants in Orlando?
Bristol Cafe most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Bristol Cafe's inspection record improved over time?
Yes. Recent inspections at Bristol Cafe have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bristol Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bristol Cafe inspected?
Based on the inspection history on file, Bristol Cafe is inspected around four times per year on average.
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