Cafe De Paris
Last inspected: Sep 3, 2025
39
Score
Inspectors have visited Cafe De Paris nine times, with records going back to 2022. Cafe De Paris was last inspected on Sep 3, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 12 violations before.
The pattern that stands out is “no currently certified food service manager on duty”, which has been cited four times.
Cafe De Paris' latest score of 39 falls below the Orlando average of 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Sep 3, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ French onion soup cooling over night still at 49F in reach in cooler #1.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. French onion soup cooling over night still at 49F in reach in cooler #1.
01B-36-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of eggs on top of the prep table at 58F in less than 4 hours. Per manager will add item to time as a Public health control form. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spinach pie holding at 78F for less than 4 hours in front display case per manager. Will add item to time control plan .**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
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/ Observed 5 employees working but no certified manager on site./ Certified Manager Christins walked in on the middle of inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several employees training certificates copies only.
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Front coffee station.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed from the prep table immediately. **Corrected On-Site**
12B-07-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 70 observed 94 seats./ Seating change form provided to the manager.
51-09-4
39
Apr 9, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled - From follow-up inspection 2025-04-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/ **Repeat Violation** - From follow-up inspection 2025-04-09: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go packaged cookies and biscotti at register not labeled. **Repeat Violation** - From follow-up inspection 2025-04-09: **Time Extended**
02D-03-4
78
Apr 8, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over prepared cut lettuce **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Pan of eggs on top of prep table at 61F
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, items held overnight in reach in cooler. Kitchen prep area: raw shelled eggs (61F - Cold Holding); sliced tomatoes (51F - Cold Holding); chopped tomatoes (52F - Cold Holding); mozzarella cheese (54F - Cold Holding); spring mix (57F - Cold Holding); commercially cooked sausage (51F - Cold Holding); cooked turkey bacon (57F - Cold Holding); smoked salmon (57F - Cold Holding) deli ham (50F - Cold Holding); Reach in cooler in storage area: cooked chicken (57F - Cold Holding) spring mix (57F - Cold Holding); smoked salmon (55F - Cold Holding); **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep area: raw shelled eggs (61F - Cold Holding); sliced tomatoes (51F - Cold Holding); chopped tomatoes (52F - Cold Holding); mozzarella cheese (54F - Cold Holding); spring mix (57F - Cold Holding); commercially cooked sausage (51F - Cold Holding); cooked turkey bacon (57F - Cold Holding); smoked salmon (57F - Cold Holding) deli ham (50F - Cold Holding); Reach in cooler in storage area: cooked chicken (57F - Cold Holding) spring mix (57F - Cold Holding); smoked salmon (55F - Cold Holding); **Warning**
03A-02-5
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/ **Repeat Violation**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go packaged cookies and biscotti at register not labeled. **Repeat Violation**
02D-03-4
Basic - Equipment in poor repair. Reach in cooler in kitchen not cooling.
14-11-5
35
Nov 5, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - 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. Per operator tarts and butter packets placed out at 8am. Operator place time stamps on items. **Corrected On-Site**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. seasoned potatoes at 8:50am (98F - Reheating at 10:20am 173F); **Corrected On-Site**
03D-01-5
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted in front cabinet. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned containers in dish wash area. **Repeat Violation**
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go packaged cookies and biscotti at register not labeled.
02D-03-4
Basic - Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. In kitchen prep table. raw shelled eggs (50F - Cold Holding). Operator placed in freezer to cool. **Corrective Action Taken**
03A-24-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on pass through shelf. Operator removed. **Corrected On-Site**
21-44-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator corrected. **Corrected On-Site**
21-08-4
47
Apr 24, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - 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. -dishwasher put away clean food contact surfaces without washing hands
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine in bar area has an accumulation of pink, mold-like substance
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 3/31/2024
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels **Corrected On-Site**
31B-02-4
Intermediate - 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. -Kyle
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar, operator reorganized **Corrected On-Site**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop in contact with sugar
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -long-handled spoon stored in standing water 77F in bar area, operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light Ice buildup in right side white chest style reach-in freezer in storage area. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, provided handwash sign, operator posted **Corrected On-Site**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf next to sanitizer bucket, operator relocated to sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label
02D-01-5
39
Oct 9, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pear tarts with custard containing eggs, dated 10/2/2023, operator discarded
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded swiss cheese 44-47F, per operator on melted ice bath less than 20 minutes, operator drained water and added more ice **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Camilla and Gregory
53B-03-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen
33-38-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill stored on shelf above prep table
42-03-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's restrooms
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above prep table
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -flour container stored on floor
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -multiple reach-in freezers in rear storage area
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons stored in standing water only 114-117F on flat top grill, operator turned up heat on flat top grill **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. **Corrected On-Site**
51-13-4
37
May 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Mar 30, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped dirty dishes off and immediately went to packaging food. Operator educated employee on hand washing procedures. **Corrected On-Site**
12A-02-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer stored on counter next to napkins and sugar packets **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns (110F - Hot Holding) In pan less than 1 hour per operator. Operator returned pan to flat top for temperature recovery. Checked Hashbrows 170F **Corrected On-Site**
03B-01-6
Intermediate - Misrepresentation of a fruit or fruit juice. Orange juice and lemonade squeezed 3 days prior and held. Menu states "Fresh squeeze" Educated operator that "fresh" can only be held for 12 hours. The alternative is to call it hand squeeze.The manager crossed out fresh on all menus and to go menus. **Corrected On-Site**
52-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting boards in kitchen
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black bag on shelf with food items in hallway **Corrected On-Site**
40-06-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over cheese
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to AC in kitchen has black build up.
36-27-5
47
Dec 5, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Wiped gloved hands on towel and proceeded. Educated staff member on proper steps. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg yolk separated and stored next to fruits, and fresh squeezed orange juices
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. Next to drink cooler.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 brown cutting board in kitchen.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs next to flat top in water 80F. **Corrected On-Site**
10-07-4
64
Frequently Asked Questions
When was Cafe De Paris last inspected?
The most recent health inspection at Cafe De Paris on file is from Sep 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Cafe De Paris?
Across the inspection record, “no currently certified food service manager on duty” has been cited four times, more than any other issue at Cafe De Paris.
How does Cafe De Paris compare to other restaurants in Orlando?
Cafe De Paris most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Cafe De Paris' inspection record improved over time?
Yes. Recent inspections at Cafe De Paris have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe De Paris means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe De Paris inspected?
Based on the inspection history on file, Cafe De Paris is inspected around three times per year on average.
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