Panaderia El Cafetal
Last inspected: Apr 2, 2026
47
Score
Panaderia El Cafetal appears in inspection records nine times, starting in 2022. The latest inspection on file is from Apr 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 15 violations to closer to six violations per visit.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded six times.
Panaderia El Cafetal's latest score of 47 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; shredded pork (119F - Hot Holding)for 3 hours; recheck 190F roasted chicken (121F - Hot Holding); recheck 142Ffor 2 hour pork ribs (125F - Hot Holding)for 2 hours; recheck 155F cooked yams (126F - Hot Holding)2.5 hours; cubed steak (112F - Hot Holding)for 2 hours recheck 171F Steam table cooked ribs (99F - Hot Holding); recheck 143F cooked chicken (114F - Hot Holding); recheck 145F stuffed chicken (108F - Hot Holding)for 2 hours.recheck 140F All items put in oven to reheat to 165F **Corrected On-Site** **Repeat Violation**
03B-01-6
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. Bag of chicken nuggets over box of cooked bacon in walk in freezer. Operator switched **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly steak over cooked pork in bottom of make table Operator removed steak **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a metal cup used to steam milk in front counter hand sink
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. By storage shelf Operator secured **Corrected On-Site**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator flipped **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on food storage shelf in kitchen Operator removed **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113F Operator turned on burner Recheck 181F **Corrected On-Site**
10-07-4
47
Mar 11, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner in caddy on counter by to go boxes. Operator removed **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding); recheck 174Fyuca (119F - Hot Holding)for 2.5 hours. Operator put back on stove and in oven to reheat to 165 **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over raw salmon Raw beef patties over cooked pork in walk in freezer Operator switched **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave by slicer. Operator cleaned **Corrected On-Site**
23-24-4
61
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white milk (46F - Cold Holding)for 20 minutes on counter. Operator put back in cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over containers of garlic, Parmesan cheese and prepped tomatoes and shredded cheese in reach in cooler in kitchen Cases or raw pork chops over case of hash browns and vegetables in walk in freezer Raw snapper and ground beef over empanadas and cheese dogs in freezer Operator switched **Corrected On-Site** **Repeat Violation**
08A-05-6
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. All employees hired in 2025 need training. **Repeat Violation**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen over prep table **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table in kitchen **Corrected On-Site**
23-03-4
61
Feb 3, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken over potatoes Raw beef over case of French fries Walk in freeezer
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (131F - Hot Holding) per operator less than 2 hours. Operator put back on stove to reheat **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder Cutting board make table in kitchen Shelves in walk in cooler
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bottle of bleach in hand sink in dish area Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
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. **Repeat Violation**
53B-13-5
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar in prep area Operator labeled **Corrected On-Site**
02D-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by hot box
14-33-4
Basic - Plumbing system in disrepair. Stopper in three compartment sink for sanitizer does not work. Sink does not hold water.
29-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and wall in kitchen Operator removed **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Cases of oil, Drinks and paper products in storage unit
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee bringing donuts to front from back does not have a hair restraint Employee put one on. **Corrected On-Site**
13-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Corrected On-Site** **Repeat Violation**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. In storage unit. Operator chained to shelf **Corrected On-Site** **Repeat Violation**
51-11-4
37
Aug 15, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door cooler; white milk (51F - Cold Holding) per operator for less than 2 hours Put in different cooler to chill **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator remade 200ppm **Corrected On-Site**
22-43-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in 3 compartment sink in kitchen. Manager explained to employee where to wash hands **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice and towel in handwashing sink front counter
31A-11-4
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. For some. Emailed copy to operator
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.
53B-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rotisserie oven
22-08-4
Basic - Food storage container/container lid cracked or broken. Lid to oatmeal in kitchen
14-38-4
Basic - Equipment in poor repair. Make table in kitchen not working properly. Operator has everything on time at the time of inspection **Repeat Violation**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Showing water damage front counter
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. In storage box
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen **Corrected On-Site**
23-24-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Unnecessary items/unused equipment on the premises. Mixer outside back door.
33-31-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen Gasket on bottom make table kitchen **Repeat Violation**
23-03-4
32
Jan 16, 2024
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500++ppm. Manager added some water to it.
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops in hot box 122F for 1 hour. Put in oven to bring temperature up. Manager decided to discard because to dry. Cooked chicken 122F for 1 hour. Put in oven to bring temperature up. recheck 165F *Repeat Violation** **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 10# can of tomato sauce very dented.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on makeline. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By bakery prep area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handsink in kitchen. **Corrected On-Site** **Repeat Violation**
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. Marinara sauce in 2 door reach in cooler made yesterday.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. I/2 gallon of chocolate milk in bottom of make line. Manager discarded.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, purses and drink bottles on top of beverage boxes.
40-06-5
Basic - Equipment in poor repair. Gasket on make line cooler door.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door reach in cooler fan. Reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and walk in cooler shelves. **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. On top of ice machine to go plastic container and lids. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Makeline **Corrected On-Site**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
25
Sep 26, 2023
Routine - Food
5 critical violations. 6 major violations. 11 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables in freezer. Cooked lasagna under raw fish and pork **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Butane Gas cartridges over ready to eat foods by back door. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork ribs 88 F hot holding for less than an hour. Operator placed ribs inside the oven to ensure ribs temperature increases to at least 165F **Corrective Action Taken**
03B-01-6
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. Emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bucket. Inside of ice machine. Soiled cutting board. Soiled can opener.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink in dish area. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Packaged Orange juice in glass door cooler front line.
02D-12-1
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. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt container no label. Kitchen. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - Ice scoop handle in contact with ice. Front counter. **Corrected On-Site**
10-08-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bin.
24-05-4
Basic - Light not functioning. 2 in hood.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
23-03-4
Basic - Open dumpster lid. Shared dumpster. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Storage shelf aluminum pans. **Corrected On-Site**
25-06-4
15
Mar 20, 2023
Routine - Food
7 critical violations. 2 major violations. 17 minor violations.
View 26 violations
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 cracked eggs changing his gloves without washing hand . **Repeat Violation**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Dented diced red pepper. **Corrective Action Taken** **Repeat Violation**
01B-01-4
High Priority - Container of medicine improperly stored. Observed bottle of medication in the kitchen area . **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fish (108F - Hot Holding); cooked ham (108F - Hot Holding); cooked pork (124 F - Hot) Second temperature- cooked fish (204f-hot holding)-cooked ham (168f-hot holding)-cooked pork (204f-hot holding). **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Containers of diced garlic opened Saturday didn't have a labeled.
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hamburger was storage in top of vegetable in reach-in cooler cook line .
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket was inside the hand sink by the three compartment sink . **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth 0 ppm quaternary. Advised operator to use chlorine . **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Oatmeal have no label . **Corrected On-Site**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
32-04-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag and umbrella storage at the storage area . **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at the bakery area wearing a watch .
13-07-4
Basic - Faucet/handle missing at plumbing fixture. Hot water handle Three compartment sink . **Repeat Violation**
29-09-4
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen.
36-73-4
Basic - Food stored on floor. Food stores in the floor Inside walk-in cooler and walk -in freezer . **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen area reach-in cooler not clean inside and gasket in disrepair. **Repeat Violation**
22-16-4
Basic - Trash receptacles not provided where needed in establishment. No trash can by the employee hand sink kitchen area . **Repeat Violation**
33-06-4
12
Oct 3, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Temperature Measuring Devices Provided and Accurate
FL-46
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
29
Frequently Asked Questions
When was Panaderia El Cafetal last inspected?
The most recent health inspection at Panaderia El Cafetal on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Panaderia El Cafetal?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Panaderia El Cafetal.
How does Panaderia El Cafetal compare to other restaurants in Orlando?
Panaderia El Cafetal most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Panaderia El Cafetal's inspection record improved over time?
Yes. Recent inspections at Panaderia El Cafetal have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Panaderia El Cafetal 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 Panaderia El Cafetal inspected?
Based on the inspection history on file, Panaderia El Cafetal is inspected around three times per year on average.
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