Cafe Matisse
Last inspected: Dec 16, 2025
95
Score
Public records show eight inspections at Cafe Matisse stretching back to 2022. The most recent visit was on Dec 16, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up two times.
Among Orlando restaurants, the typical score is 79; Cafe Matisse is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
95
Jun 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants./white sauce not labeled during cooling process and walk in cooler not continuously monitoring. Operator used a once a day checking log. **Warning** - From follow-up inspection 2025-06-24: At callback 6/24/25, approved HACCP Plan was not in use per chef. The establishment unable to follow the monitoring system for cook-chill process. Instead, cook-cool method is used at the moment until the monitoring system is in place. **Time Extended**
03G-48-2
86
Apr 24, 2025
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants./white sauce not labeled during cooling process and walk in cooler not continuously monitoring. Operator used a once a day checking log. **Warning**
03G-48-2
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./red sauce at 156F, reheating for more than 2 hours per chef. **Warning**
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./red sauce at 156F, reheating for more than 2 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/spoke to employee, food will be saved/from Chef, food discarded. **Warning**
03F-04-5
High Priority - Dented/rusted cans present. See stop sale./can of ripe olives. **Warning**
01B-01-4
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/coached chef to monitor the 4 hour time control. **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking hand sink/prepare and portion cheesecakes/ **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cut fruit cup in walk in cooler/ **Corrected On-Site** **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed./ **Corrected On-Site** **Warning**
50-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom stored over ready to eat garlic. Unwashed washed vegetables stored over shredded lettuce/walk in cooler#1/ **Corrected On-Site** **Warning**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
29
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
58
Jun 13, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. -Milk at cereal station **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose Bibb located next to walk-in entry **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - fry baskets **Corrected On-Site**
22-02-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up at rolling station. **Corrected On-Site**
24-18-4
64
Oct 12, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./smoked salmon 52F, hummus 46F/breakfast bar for less than 4 hours/added to time control plan.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./breakfast burrito hot holding at 126F, breakfast bar for less than 4 hours/added to time control plan.
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans in dish room. **Repeat Violation**
24-08-4
Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected./Plates at breakfast bar. Plates at dessert bar. **Repeat Violation**
24-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buffet wait station small reach in cooler gasket soiled. Breakfast bar two way reach in cooler gaskets soiled.
23-03-4
64
May 3, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Dec 7, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over pita bread Raw burger patty over cooked fried chicken, walk in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter chip 57F, on buffet side table, butter chip was not on the time control plan, chef add to the plan afterwards.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork at 107F, less than 4 hours/kitchen hallway hot box/reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./apples on buffet bar, no tongs and other utensils around to pick up apples/ **Corrected On-Site** **Repeat Violation**
08B-15-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing bracelets while preparing food/ **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation./one cook in kitchen/ **Corrected On-Site**
13-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface./front buffet line cooler. **Repeat Violation**
14-33-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination./plates on buffet bar **Corrected On-Site** **Repeat Violation**
24-11-4
47
Frequently Asked Questions
When was Cafe Matisse last inspected?
The most recent health inspection at Cafe Matisse on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Cafe Matisse?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at Cafe Matisse.
How does Cafe Matisse compare to other restaurants in Orlando?
Cafe Matisse most recently scored 95 out of 100, which is higher than the Orlando average of 79.
Has Cafe Matisse's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Matisse have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cafe Matisse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe Matisse inspected?
Based on the inspection history on file, Cafe Matisse is inspected around three times per year on average.
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