Calypso`S
Last inspected: Apr 20, 2026
61
Score
Calypso`S appears in inspection records 12 times, starting in 2023. The most recent visit was on Apr 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up seven times.
Restaurants in Orlando average 79, so Calypso`S trails the local norm. The record is unremarkable in either direction.
12
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tater tot (47F - Cold Holding) top of make table on fry station, not in cold well. In unit less then four hours. Operator moved to lowboy cooler. raw tuna (49F - Cold Holding); cut tomatoes (48F - Cold Holding); cut cabbage (48F - Cold Holding); edamame (48F - Cold Holding) top of make table on cookline, unit not holding temperature. Operator discarded product **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. rice (101F - Hot Holding) used for sushi, no time plan. Less then 4 hours, operator will label with time **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at bar. Operator coached employee on proper handsink usage **Corrective Action Taken**
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by sticker on cut avocado on cookline
08B-39-4
Basic - Equipment in poor repair. Make table not holding temperature on cookline
14-11-5
61
Oct 20, 2025
Routine - Food
No violations found.
100
Oct 17, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (56F - Cold Holding) lowboy cooler on cook-line, less then 2 hours, moved to different unit ceviche (47F - Cold Holding); raw fish (47F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw ground beef (50F - Cold Holding) in cooler drawer under flattop less then 2 hours. Moved to different unit **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-15: Raw fish 47F Raw beef 49F Shredded cheese 50F Raw fish 50F All cold holding in cooker drawer under flattop less then 3 hours. Product moved to walk-in cooler Calibrated thermometer with operator **Admin Complaint** - From follow-up inspection 2025-10-17: Raw fish 47-50°F Shredded cheese 47°F Sliced cheese 47°F Raw ground beef 47°F Raw chicken 45°F Raw beef 45°F **Admin Complaint**
03A-02-5
86
Oct 15, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (56F - Cold Holding) lowboy cooler on cook-line, less then 2 hours, moved to different unit ceviche (47F - Cold Holding); raw fish (47F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw ground beef (50F - Cold Holding) in cooler drawer under flattop less then 2 hours. Moved to different unit **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-15: Raw fish 47°F Raw beef 49°F Shredded cheese 50°F Raw fish 50°F All cold holding in cooker drawer under flattop less then 3 hours. Product moved to walk-in cooler Calibrated thermometer with operator **Admin Complaint**
03A-02-5
86
Oct 13, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef in cooler drawer on cookline **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (56F - Cold Holding) lowboy cooler on cook-line, less then 2 hours, moved to different unit ceviche (47F - Cold Holding); raw fish (47F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw ground beef (50F - Cold Holding) in cooler drawer under flattop less then 2 hours. Moved to different unit **Corrective Action Taken** **Warning**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In top of make table next to fry station **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In two door glass cooler next to soda machine **Corrected On-Site**
08B-49-4
67
Jun 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler, operator states in unit less then four hours, moved all tcs items to walk-in cooler **Corrective Action Taken** - From follow-up inspection 2025-06-24: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over produce. Raw beef over peppers in two door low boy cooler next to low boy freezer near cook line **Corrected On-Site** - From follow-up inspection 2025-06-24: **Time Extended**
08A-04-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in tortilla chip bin **Corrected On-Site** - From follow-up inspection 2025-06-24: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Glass door door ambient temp 51F - From follow-up inspection 2025-06-24: **Time Extended**
14-11-5
67
Jun 23, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cobia in ceviche. Non-exempt fish may not be served raw or uncooked. **Warning**
01D-01-5
High Priority - Raw animal food stored over produce. Raw beef over peppers in two door low boy cooler next to low boy freezer near cook line **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler, operator states in unit less then four hours, moved all tcs items to walk-in cooler **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in tortilla chip bin **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Glass door door ambient temp 51°F
14-11-5
58
Jun 2, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold-like substance in both ice coolers at the bar. Operator removed ice and cleaned cooler. **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Three C02 tanks outside exit door not secured. Operator secured tanks with a chain. **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on storage shelf adjacent to triple machine not properly air dried.
24-08-4
Basic - Equipment in poor repair. Torn gaskets on ice-machine.
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in coolers not segregated. Operator moved drinks to one cooler in a labeled pan. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups not inverted next to drink machine at back of kitchen. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Lower half of make-table reach-in cooler next to deep fryers. Operator cleaned cooler. **Corrected On-Site**
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Inoperable cooler being used as prep table in kitchen.
33-31-5
64
Jun 25, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ice in walk-in freezer **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at bar - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cookline **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items on shelf next to ice machine holding single service items and beverages - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In supreme breading bin **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Cups at coffee station **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
22-20-5
47
Apr 24, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ice in walk-in freezer **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab tostada **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at bar - From follow-up inspection 2024-04-24: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi bowl **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2024-04-24: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In supreme breading bin **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2024-04-24: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cookline **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items on shelf next to ice machine holding single service items and beverages - From follow-up inspection 2024-04-24: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Cups at coffee station **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
25-06-4
39
Apr 23, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ice in walk-in freezer **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (59F - Cold Holding); raw salmon (59F - Cold Holding); coleslaw (57F - Cold Holding); shredded cheese (57F - Cold Holding); raw fish (57F - Cold Holding); raw beef (57F - Cold Holding); sliced cheese (57F - Cold Holding) cooler drawers under cook-line. pico (58F - Cold Holding); sliced tomatoes (58F - Cold Holding) top of make table, improperly iced. shredded cheese (53F - Cold Holding); sliced cheese (53F - Cold Holding); cut lettuce (53F - Cold Holding) top of make table not turned on. chicken wing (47F - Cold Holding); milk wash (47F - Cold Holding); raw fish (47F - Cold Holding) at fryer make table. All items in all units less then 3 hours and exchanged for cold product **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at bar
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi bowl **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab tostada **Warning**
52-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items on shelf next to ice machine holding single service items and beverages
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cookline **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In supreme breading bin **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Cups at coffee station **Corrected On-Site**
25-06-4
33
Jan 10, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
74
Frequently Asked Questions
When was Calypso`S last inspected?
The most recent health inspection at Calypso`S on file is from Apr 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Calypso`S?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Calypso`S.
How does Calypso`S compare to other restaurants in Orlando?
Calypso`S most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Calypso`S' inspection record improved over time?
Results have been roughly steady. Inspections at Calypso`S have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Calypso`S 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 Calypso`S inspected?
Based on the inspection history on file, Calypso`S is inspected around four times per year on average.
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