Hyderabad Cafe
Last inspected: Apr 21, 2026
47
Score
Public records show seven inspections at Hyderabad Cafe stretching back to 2023. The latest inspection on file is from Apr 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 10 violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
4
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature butter sauce 52°f stored on top panel reach in cooler less than 4 hours recommend to quick chill product. Potatoes w vegetables 48°stored inside walk in cooler over night. Biryanis 48°f stored inside walk in cooler over night **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of butter sauce 52°f stored on top panel reach in cooler less than 4 hours recommend to quick chill product. biryani 48°f stored inside walk in cooler overnight. Potatoes w vegetables 48°f/45°f stored inside walk in cooler overnight.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled on the cook line.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test provided for checking sanitizer for the dish machine.
16-37-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed unlabeled sanitizer container stored on the cook line. **Corrected On-Site**
41-21-4
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. Jaspreet Singh 8/15/2022 expired 8/14/2025
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the cook line.
10-07-4
47
Nov 25, 2025
Routine - Food
No violations found.
100
Nov 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of onion sauce 44°f, potato masala 44°f, Chana masala 45°f, butter sauce 46°f stored on top panel of reach in cooler stored on the top reach in cooler, per Chef less than 4 hours recommend to quick chill reach in freezer. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled on the cook line has yellow and red stains. **Repeat Violation** **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for checking temperatures, Chef found in the front service area. **Corrected On-Site** **Warning**
05-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic containers stored inside chicken, vegetables must use scoop. **Warning**
10-01-5
Basic - No copy of latest inspection report available. Observed no copy of last inspection report, district office email copy for operator. **Corrected On-Site** **Warning**
51-18-6
Basic - Accumulation of debris on exterior of warewashing machine. Observed old food debris dried on the exterior of the dishmachine. **Warning**
16-21-4
Basic - Floor soiled/has accumulation of debris. Observed onions spilled on the floor near the dish machine. **Warning**
36-73-4
58
Mar 13, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed windex stored next to plastic roll and bowl of flour underneath the counter. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of yogurt 45°f stored on the front counter server area per Chef placed product out 10:55am less than 4 hours explained quick chill product in ice bath.rechecked @1:35pm 41°f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled blue cutting board used in the food prep area. Observed white cutting boards very soiled has red discoloration. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored inside hand wash sink, employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed boneless chicken not date marked stored inside reach in cooler.
02C-02-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed old food debris spilled on the floor on the cook line near stove.
36-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bowl stored inside rice
10-06-5
Basic - Soiled dry wiping cloth in use. Observed dry cloths stored throughout the kitchen on the counter top.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored inside sanitizer solution.
21-12-4
45
Oct 18, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed windex spray bottle stored with bowls on the counter. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature yogurt 44°f stored less than 4 hours recommend to quick chill on front service line recommend to use ice bath for the food items **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled has yellow discoloration on the surface, blue cutting board has red stains. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pot and pans stored inside hand wash sink per Manager dish washer only using. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for the dish machine.
16-37-1
Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink located near the dishwasher.
31B-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed soiled tin foil on the shelves on cook line bottom counter.
14-20-4
Basic - Floor soiled/has accumulation of debris. Observed old food debris on the floor underneath dishmachine . **Corrected On-Site**
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of power ade stored on the cook line on the shelve.
12B-07-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection,Manager Chef found copy end of inspection. **Corrected On-Site**
51-18-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove has terrible carbon build up, also flat grill.
22-08-4
Basic - Stored food not covered. Observed curry sauce uncovered stored inside walk in cooler.
08B-12-5
37
Apr 9, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
39
Nov 30, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-11-30: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at warewashing machine . - From follow-up inspection 2023-11-30: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in unisex bathroom. - From follow-up inspection 2023-11-30: **Time Extended**
32-12-5
74
Frequently Asked Questions
When was Hyderabad Cafe last inspected?
The most recent health inspection at Hyderabad Cafe on file is from Apr 21, 2026. The public record contains seven inspections in total.
What is the most common violation at Hyderabad Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Hyderabad Cafe.
How does Hyderabad Cafe compare to other restaurants in Orlando?
Hyderabad Cafe most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Hyderabad Cafe's inspection record improved over time?
Yes. Recent inspections at Hyderabad Cafe have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hyderabad Cafe 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 Hyderabad Cafe inspected?
Based on the inspection history on file, Hyderabad Cafe is inspected around three times per year on average.
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