College Park Cafe
Last inspected: Jun 17, 2025
82
Score
Public records show seven inspections at College Park Cafe stretching back to 2022. The latest inspection on file is from Jun 17, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 14 violations before that.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. The file should reassure diners considering a visit.
7
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 17, 2025
Complaint Partial
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cuban 46° F, ham 46° in reach in cooler overnight per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban 46° F, ham 46° in reach in cooler overnight per operator.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Double door low refrigerator by waffle maker.
23-24-4
Basic - Ceiling tile missing. 1 above cook line.
36-36-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of fryer.
23-03-4
55
Oct 22, 2024
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 52f, French toast batter 69f and diced tomatoes 63f in reach in cooler for 1 hr and 15 mins. Equipment unable to hold temperature. Recommend items be placed on existing time plan until cooler is repaired. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in reach in cooler per operator more than 24hrs.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house throughout kitchen. **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server handling food with bracelets.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food.
13-04-4
Basic - Equipment in poor repair. Gaskets on make cooler on cooks line. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Throughout back of the house underneath all equipment. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. At entrance to kitchen. **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at front counter server station.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, Sides of all cooking equipment, behind cooking equipment, tin/ foil on steam table, and lower parts on steam table on cooks line.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. At front counter next to hand wash sink.
42-01-4
35
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (112F - Hot Holding) in table less than 4 hours.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.manager filled towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Gaskets on make table cooler **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout establishment **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Next to back door has a whole. At entrance to kitchen **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in walk-in
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on pipe on the wall next to stove. Removed tongs **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line. Lower parts of tables in the kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout kitchen
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots on floor in closet **Repeat Violation**
24-07-4
45
Sep 11, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
27
Jan 30, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65f less than four hours per operator. Operator placed butter back in the refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and began working with food without washing hands. Employee cracked raw shell eggs and handled clean utensils and dishes without washing hands. Employee washed hands with cold water. Discussed proper hand washing practices with operator and employee reasoned hands. **Corrective Action Taken**
12A-07-5
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Hot sauce stored on floor at front counter. **Corrected On-Site**
08B-38-4
Basic - Missing drain plug at dumpster. Dumpster lid open.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler In ware washing area. Cutting board deeply grooved on cooks line.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout kitchen.**Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour and grits.
02D-01-5
30
Aug 5, 2022
Routine - Food
3 critical violations. 5 major violations. 17 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started work without washing hands. Employee was stopped and coached on proper hand washing procedures. **Corrected On-Site**
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Bacon on paper towels. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packet 62°; per operator could not determine time, operator discarded, discussed proper cold holding methods
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board soiled with food debris. Reach in cooler by back door soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/ Manager hired less than 30 days.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous containers in cooler not dated from previous day.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on seasoning shelf
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Reach in cooler door back wall gasket torn interior door.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floor tiles missing and/or in disrepair. In front of cooking equipment.
36-17-5
Basic - Food stored on floor. Sugar, cooking oil and soda boxes on floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer by back door.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging down into to garbage can. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers heavily soiled with grease and food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to cooking equipment.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-07-4
Basic - Wood food-contact surface not properly sealed. Counter top holding microwave and utensils wood not sealed, paint chipping and peeling.
14-06-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler back wall shelves rusted.
14-33-4
17
Frequently Asked Questions
When was College Park Cafe last inspected?
The most recent health inspection at College Park Cafe on file is from Jun 17, 2025. The public record contains seven inspections in total.
What is the most common violation at College Park Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at College Park Cafe.
How does College Park Cafe compare to other restaurants in Orlando?
College Park Cafe most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has College Park Cafe's inspection record improved over time?
Yes. Recent inspections at College Park Cafe have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at College Park Cafe 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 College Park Cafe inspected?
Based on the inspection history on file, College Park Cafe is inspected around two times per year on average.
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