Le Caramel
Last inspected: Jan 30, 2026
58
Score
Inspectors have visited Le Caramel nine times, with records going back to 2022. On Jan 30, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Across the inspection history, “reach-in cooler interior/shelves have accumulation” is the issue that surfaces most often, recorded three times.
By comparison, the average Orlando facility scores 79, putting Le Caramel on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - No hot running water at three-compartment sink. Checked the hand wash sink hot water only reaching 75°f spoke to Manager concerning the issue. Operator will notify plumber to check. Notify Supervisor on duty will be next unannounced inspection
27-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almond cream stored inside reach in cooler over night not date marked.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hand wash sink hot water only reaching 75°f spoke to owner/ operator must have hot water checked to maintain 85°f.
27-16-4
Basic - Current Hotel and Restaurant license not displayed. Observed expired license posted 4/1/2025.
50-09-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection report. **Repeat Violation**
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has food crumbs left on the tracks of the door also bottom of cooler.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic stored on the shelves not inverted (Main kitchen)
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor, located back prep kitchen.
21-38-4
58
Jul 8, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 4/1/2025 Spoke to Owner renewal of license at time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled used for sandwiches top of the reach in cooler. **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice inside reach in freezer.
14-69-4
Basic - No copy of latest inspection report available. Operator found no copy of last inspection report.
51-18-6
64
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
52
Jul 26, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
39
Apr 16, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
47
Jan 16, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.All purpose cleaner on prep table. **Corrected On-Site** - From follow-up inspection 2024-01-16: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. - From follow-up inspection 2024-01-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean scraper stored between equipment and wall. **Corrected On-Site** - From follow-up inspection 2024-01-16: **Time Extended**
24-14-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** - From follow-up inspection 2024-01-16: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-01-16: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unwashed raspberries stored over milk in upright cooler. - From follow-up inspection 2024-01-16: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. **Corrected On-Site** - From follow-up inspection 2024-01-16: **Time Extended**
02D-01-5
61
Nov 15, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored.All purpose cleaner on prep table. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.El Houcinee Setee. **Warning**
53B-01-5
Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. **Corrected On-Site**
02D-01-5
Basic - Unwashed raspberries stored over milk in upright cooler.
08B-17-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Clean scraper stored between equipment and wall. **Corrected On-Site**
24-14-4
55
Feb 16, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked butter 80°f stored at room temperature spoke to Chef must use time as public health control for butter open 9am checked @11am less than 4 hours. Recommend to quick chill product. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs wearing gloves used the same for bread (sandwich) on the prep counter. Explained to employee must remove gloves and wash hands then change to a new set of gloves. **Repeat Violation**
12A-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced ham and cream sauce not date marked stored inside reach in cooler on the cook line. **Repeat Violation**
02C-03-5
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. El Houcine Setee 2/10/2020 expired spoke to employee will renew the food handler training.
53B-14-5
Basic - Clean utensils stored between equipment and wall. Observed knives stored in between the reach in cooler and prep counter.
24-14-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large block of ice inside reach in freezer.
14-69-4
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 bowl stored inside sugar bulk container in the back prep kitchen.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave oven has dried food debris located in the back prep kitchen.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed shaker of powdered sugar no labeled on the prep counter.
02D-01-5
47
Oct 13, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Le Caramel last inspected?
The most recent health inspection at Le Caramel on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Le Caramel?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited three times, more than any other issue at Le Caramel.
How does Le Caramel compare to other restaurants in Orlando?
Le Caramel most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Le Caramel's inspection record improved over time?
Results have been roughly steady. Inspections at Le Caramel have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Le Caramel 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 Le Caramel inspected?
Based on the inspection history on file, Le Caramel is inspected around three times per year on average.
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