Millenia Cafe & Catering
Last inspected: Jan 20, 2026
78
Score
Public records show 12 inspections at Millenia Cafe & Catering stretching back to 2022. The newest entry in the record is dated Jan 20, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
When inspectors have written things up, “reach-in cooler interior/shelves have accumulation” has been the most frequent reason, cited seven times.
Among Orlando restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at cook line - From follow-up inspection 2025-12-16: **Time Extended** - From follow-up inspection 2026-01-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -right side of rear door - From follow-up inspection 2025-12-16: **Time Extended** - From follow-up inspection 2026-01-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor in walk in cooler **Repeat Violation** - From follow-up inspection 2025-12-16: **Time Extended** - From follow-up inspection 2026-01-20: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Light not functioning. -right side light on hood system - From follow-up inspection 2025-12-16: **Time Extended** - From follow-up inspection 2026-01-20: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -prep sink and 3 compartment sink faucet **Repeat Violation** - From follow-up inspection 2025-12-16: **Time Extended** - From follow-up inspection 2026-01-20: **Time Extended**
29-11-4
78
Dec 16, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -less than 160F **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
22-56-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at cook line - From follow-up inspection 2025-12-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -right side of rear door - From follow-up inspection 2025-12-16: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor in walk in cooler **Repeat Violation** - From follow-up inspection 2025-12-16: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Light not functioning. -right side light on hood system - From follow-up inspection 2025-12-16: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish drying racks - From follow-up inspection 2025-12-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -prep sink and 3 compartment sink faucet **Repeat Violation** - From follow-up inspection 2025-12-16: **Time Extended**
29-11-4
67
Dec 8, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Displayed food not properly protected from contamination. -tea containers in lobby not covered **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over rice **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef **Corrected On-Site**
08A-20-5
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. -cheese not date marked **Corrected On-Site**
02C-03-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -less than 160F **Warning**
22-56-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes in storage area
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at cook line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -right side of rear door
35B-01-4
Basic - Floors not maintained smooth and durable. -floor in walk in cooler **Repeat Violation**
36-11-4
Basic - Light not functioning. -right side light on hood system
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish drying racks
23-03-4
Basic - Single-service articles improperly stored. -cling film on floor **Corrected On-Site**
25-05-4
Basic - Stored food not covered. -rice in reach in cooler **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. -prep sink and 3 compartment sink faucet **Repeat Violation**
29-11-4
29
Jul 29, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200ppm -corrected to 100ppm **Corrected On-Site**
41-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -operator printed and filled out reporting agreement with employees **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Riley
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. -reach in cooler at server window middle door seal torn -seals on white chest freezer soiled
14-11-5
Basic - Floors not maintained smooth and durable. -floor in walk in cooler damaged
36-11-4
Basic - Food storage container/container lid cracked or broken. -cracked containers
14-38-4
Basic - Hole in or other damage to wall. -rear door frame
36-24-5
Basic - Water leaking from pipe and/or faucet/handle. -prep sink faucet -3 compartment sink faucet
29-11-4
52
Jan 27, 2025
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator two days prior. Beef Short Ribs (48F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm manager changed water. Rechecked now 50 ppm
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over gravy and sauces in reach in freezer. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator two days prior. Beef Short Ribs (48F - Cold Holding) **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two Long white cutting board on prep table soiled. Interior Vulcan oven soiled. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area over walk in cooler.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen and dry storage area soiled. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors under shelves in wall in cooler soiled. Floor under grill and stove at cook line soiled. Floor under Vulcan over and under prep table soiled Floor under storage rack in kitchen area soiled.
36-73-4
Basic - Floors not maintained smooth and durable. Floor in walk in cooler
36-11-4
Basic - Food stored on floor. Bottle of cooking oil in dry storage on the floor. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in the wall at prep table.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under the table at the end of cook line soiled **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler exterior in kitchen area soiled and back storage area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 stainless steel reach in cooler in back storage area. Reach in cooler in kitchen area soiled.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. At prep sink. **Repeat Violation**
29-11-4
29
Aug 26, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Hand sink attached to one end of the wall is loose. - From follow-up inspection 2024-08-26: **Time Extended**
36-51-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in kitchen area. - From follow-up inspection 2024-08-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler in the kitchen -Reach in freezer in the kitchen **Repeat Violation** - From follow-up inspection 2024-08-26: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall by three compartment sink Wall by hand sink Wall by fryer - From follow-up inspection 2024-08-26: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At prep sink in the kitchen - From follow-up inspection 2024-08-26: **Time Extended**
29-11-4
78
Aug 19, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Burger patties (48F - Cold Holding) Per manager burger patties have been in reach in over the week end.
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Burger patties (48F - Cold Holding) Per manager burger patties have been in reach in over the week end.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table. **Corrected On-Site**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Standing rack with seasoning in kitchen area
22-31-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Hand sink attached to one end of the wall is loose.
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in kitchen area.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave by cooks line.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler in the kitchen -Reach in freezer in the kitchen **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melon over Cole slaw mix in walk in cooler Unwashed onion over soup in reach in cooler by cooks line **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall by three compartment sink Wall by hand sink Wall by fryer
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At prep sink in the kitchen
29-11-4
35
Apr 12, 2024
Routine - Food
2 critical violations. 2 major violations. 15 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw fish and shrimp in container with corn and squash. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Long white cutting boards on cooks line and prep area. **Repeat Violation**
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. Corn chowder and potato sausage soups in walk in and reach in coolers **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In flour container **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.all reach in coolers.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons on dish rack in kitchen area. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 long white cutting boards on prep table
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. One male employee in the kitchen.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor under stove on cooks line.
36-73-4
Basic - Food stored on floor. Box of chicken in walk in cooler, bottle of oil dry storage **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove on cooks line.
23-03-4
Basic - Portable water tank not enclosed or sloped to drain properly. **Corrected On-Site**
29-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezer in kitchen area.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons in dining area. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. At sandwich prep area. **Corrected On-Site**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and peppers over cooked potatoes. **Corrected On-Site**
08B-17-4
29
Dec 13, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw salmon and bacon stored over various ready to eat foods in M3 reach in freezer. - From follow-up inspection 2023-12-13: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 45- 48 Garlic in oil 98 Operator discarded **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - Brie cheese , heavy whipping cream, pre made Cuban sandwich **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. - From follow-up inspection 2023-12-13: **Time Extended**
05-07-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tea urn in dining area - can opener -Knife sharpener - electric slicer - white cutting board on cooks line **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing. - vent over make line. - From follow-up inspection 2023-12-13: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board sores at 3 compartment sink. **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-12-13: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under all kitchen equipment throughout entire kitchen area **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - hole in walk-in floor - From follow-up inspection 2023-12-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. -Floor in front walk-in door - From follow-up inspection 2023-12-13: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - throughout entire kitchen area. - From follow-up inspection 2023-12-13: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - baking oven in kitchen area. -Microwave in kitchen area **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Both speed racks in kitchen area -exterior of stove - hood filters **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -All reach in coolers **Repeat Violation** - From follow-up inspection 2023-12-13: **Time Extended**
22-16-4
29
Dec 12, 2023
Routine - Food
5 critical violations. 6 major violations. 18 minor violations.
View 29 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 5 flies on cord of electric slicer at prep table **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw salmon and bacon stored over various ready to eat foods in M3 reach in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 45°- 48° Garlic in oil 98° Operator discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner hanging on prep sink.
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
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. - Brie cheese , heavy whipping cream, pre made Cuban sandwich **Repeat Violation**
02C-03-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tea urn in dining area - can opener -Knife sharpener - electric slicer - white cutting board on cooks line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink used for dump sink in kitchen area
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. -Bowl in bread crumbs **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. - vent over make line.
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board sores at 3 compartment sink. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Employee drinks stored on prep table **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell charger stored next to bag of tortillas chips at expo window. **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under all kitchen equipment throughout entire kitchen area **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. - hole in walk-in floor
36-17-5
Basic - Floors not constructed to be easily cleanable. -Floor in front walk-in door
36-12-4
Basic - Food stored on floor. -Cooking oil **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. - throughout entire kitchen area.
36-24-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - baking oven in kitchen area. -Microwave in kitchen area **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Both speed racks in kitchen area -exterior of stove - hood filters **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -All reach in coolers **Repeat Violation**
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
11
Feb 2, 2023
Routine - Food
4 critical violations. 9 major violations. 13 minor violations.
View 26 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw tuna over ready to eat frozen sauces prepared and packaged on site.
08A-16-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 46°f in the walk-in cooler from day before per employee.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46°f in the walk-in cooler from day before per employee.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary ammonia 500 ppm + , rechecked ws 200ppm.Corrected On-Site** **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained at preparation table at entrance of kitchen and stored under preparation table in the kitchen. Grill soiled at cook line. Interior of white container used to storage dry ingredients are soiled by dry storage area. **Repeat Violation**
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 paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at the entrance of kitchen.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Cashier and employee washing dishes do not have provided training sign off today.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked per employee. Cooked beef in the walk-in cooler. Cooked potatoes in the walk-in cooler. Crab balls in the walk-in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At Ladies room water temperature 76°f
27-16-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee not available to identifying 6 mayor foodborne illnesses.
53B-16-4
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.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 46°f in the walk-in cooler from day before per employee.
03D-15-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled filters at hood suppression system. Exterior of oven soiled next to cook line. Soiled exterior equipment throughout the kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by preparation area.
22-16-4
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 - Cutting board has cut marks and is no longer cleanable. White cutting board at prep table next to cook line in the kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to press panini in preparation table. **Corrected On-Site** **Repeat Violation**
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 purse next to clean napkins under cabinet at front counter. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear and metal containers stored in shelf in the kitchen.
24-08-4
Basic - Equipment in poor repair. Torn gasket at reach in cooler next to cook line. Broken lid of container used to stored dry ingredients under shelf at dry storage area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. By storage area side of the kitchen.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under equipment throughout the kitchen.
36-73-4
Basic - Food stored on floor. Boxes with fettuccine stored on floor by dry storage area. Box of chicken on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris next to cook line. Soiled Interior of ovens Soiled interior of salamander oven above stove at cook line. **Repeat Violation**
22-08-4
12
Sep 21, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Frequently Asked Questions
When was Millenia Cafe & Catering last inspected?
The most recent health inspection at Millenia Cafe & Catering on file is from Jan 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Millenia Cafe & Catering?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited seven times, more than any other issue at Millenia Cafe & Catering.
How does Millenia Cafe & Catering compare to other restaurants in Orlando?
Millenia Cafe & Catering most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Millenia Cafe & Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Millenia Cafe & Catering have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Millenia Cafe & Catering 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 Millenia Cafe & Catering inspected?
Based on the inspection history on file, Millenia Cafe & Catering is inspected around four times per year on average.
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