Melao Bakery Restaurant
Last inspected: Mar 5, 2026
61
Score
Public records show eight inspections at Melao Bakery Restaurant stretching back to 2022. Inspectors last stopped by on Mar 5, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to eight violations before.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up three times.
The city-wide average sits at 79, which Melao Bakery Restaurant's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes in walk-in cooler. Operator rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -Handwashing sink in pastry room blocked by piping bag and towel. -Handwashing sink at front counter blocked by towel. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table on cooks line and wait staff area. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing throughout kitchen.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in cooler at waitstaff area.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and Salt bulk containers no label. **Corrected On-Site** **Repeat Violation**
02D-01-5
61
Nov 3, 2025
Routine - Food
2 critical violations. 1 major violation. 16 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two-way splitter added at mop sink with no vacuum breaker. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rotisserie chicken in hot holding unit for less than 1 hour at back of kitchen temping 120F. Operator Placed in oven to recover temperature. Re-temped at 150F. **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board at sandwhich area on cooks line. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice-machine. Operator began cleaning during inspection .**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Female restroom. Operator closed. **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cups used as scoop in seasoning and sugar bulk containers.operator discarded. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken along wall of walk-in cooler.
36-03-4
Basic - Hole in or other damage to wall. Next to ice machine.
36-24-5
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor anesthesia to reach-in cooler at front counter. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. In ice machine.
10-08-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies on top of cooler at front counter missing item name, package date and address.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of ice-machine. -Gaskets soiled on pullout drawers on cooks line. -Exterior of bulk containers at back of kitchen. Operator cleaned. **Corrected On-Site**
23-03-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. Torn foil on lover shelf at back over kitchen.
14-20-4
Basic - Single-service articles improperly stored. Parchment paper on the floor of dry storage room. Operator placed on shelf. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink by cook line slow draining. **Repeat Violation**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ham in walk-in cooler. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bakery. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing powdered sugar and white sugar not labeled at bakery. Bulk containers containing flour at back of kitchen. Operator labeled.
02D-01-5
30
May 15, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Live, small flying insects found Observed one live flying insect. Operator turned on air curtain at back exit door. **Corrective Action Taken**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef and raw chicken over container of washed and peeled plantains in walk-in cooler. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit by triple sink in back of kitchen, Cooked chicken, cooked pork chops, cooked vegetable plant, all temping between 128F-130F, per operator cooked less than 1 hour. Operator turned up temperature of unit to bring back up to temperature. Re-temped at 135F.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several stained cutting boards throughout kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at waitstaff area of kitchen blocked by cart. Operator moved cart. **Corrected On-Site**
31A-09-4
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/ More than 4 employees present at start of inspection, not certified manager present. Certified manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine, operator began cleaning during inspection. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. All refrigeration on cook line not working. Operator holding food under written time plan and keeps log with times. Per operator, they are in process of remodeling and replacing all units.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along floor at entrance of walk-in freezer. **Repeat Violation**
14-69-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink by cook line slow draining. **Repeat Violation**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ham in wall-in cooler. **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table at front counter where coffee machine is held. Operator removed. **Corrected On-Site**
21-12-4
27
Oct 30, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
41
Mar 26, 2024
Routine - Food
8 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
61
Nov 1, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted chicken (118F - Hot Holding) for less than 1 hour. Operator placed them in the oven to raise temperature to at least 165F and hold hot to at least 135F **Corrective Action Taken**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen **Repeat Violation**
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of guava filling on the floor. Operator placed them on top of crates **Corrected On-Site**
08B-47-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Walk in cooler shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
67
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
58
Dec 15, 2022
Routine - Food
1 critical violation. 13 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in reach in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Inside salt container had a bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen **Repeat Violation**
36-34-5
Basic - Clean utensils stored between equipment and wall. Observed knives between wall and prep table **Corrected On-Site**
24-14-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed missing in some stalls
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Sweater and keys over prep table **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. In front of walk in cooler, 2 tiles in disrepair **Repeat Violation**
36-17-5
Basic - Light not functioning. 2 lights out on the hood
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the mop sink area
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour bins without label.
02D-01-5
45
Frequently Asked Questions
When was Melao Bakery Restaurant last inspected?
The most recent health inspection at Melao Bakery Restaurant on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Melao Bakery Restaurant?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Melao Bakery Restaurant.
How does Melao Bakery Restaurant compare to other restaurants in Orlando?
Melao Bakery Restaurant most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Melao Bakery Restaurant's inspection record improved over time?
No. Recent inspections at Melao Bakery Restaurant have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Melao Bakery Restaurant 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 Melao Bakery Restaurant inspected?
Based on the inspection history on file, Melao Bakery Restaurant is inspected around two times per year on average.
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