R.S.C. Rm Svc/Cafe Osceola
Last inspected: Dec 16, 2025
67
Score
R.S.C. Rm Svc/Cafe Osceola has been inspected eight times since 2022. The latest inspection on file is from Dec 16, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Orlando facility scores 79, putting R.S.C. Rm Svc/Cafe Osceola on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator added to time plan. Home made Hollandaise Sauce with clarified butter(116F - Hot Holding); **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon at buffet bar. Operator put asterisks. **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
Basic - Light not functioning. One light by front cooking station.
36-62-4
Basic - Old labels stuck to food containers after cleaning. On container on dish drying rack. Operator removed **Corrected On-Site**
16-46-4
67
May 2, 2025
Routine - Food
2 critical violations. 1 major violation. 3 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./melted butter on cook line hot holding at 114F, less than 4 hours/reheated to 165F or above/ **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pancake batter sitting on prep table at 52F, less than 4 hours/will add to time control plan/ **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./cold smoked salmon on breakfast menu./reprinted menu immediately/ **Corrected On-Site**
02B-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over cooked beans/walk in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name./brown sugar under kitchen prep table/ **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/ **Corrected On-Site**
25-06-4
58
Dec 3, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
50
Apr 23, 2024
Routine - Food
2 critical violations. 6 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. Hash brown hot holding at 121F/cook line, less than 4 hours/will use time temperature control. Melted butter hot holding at 118F, cook line, less than 4 hours/reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausages and diced ham 47F, front line reach in cooler, less than 4 hours/moved to walk in freezer/rechecked both 36F. **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. One ice machine.
22-20-5
Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected./plates and bowls/ **Repeat Violation**
24-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./80F, cook line hot holding unit/ **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two hot holding boxes gaskets soiled, kitchen.
23-03-4
Basic - Single-service articles improperly stored./a box of foam cup on dry storage floor/ **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/ **Corrected On-Site**
25-06-4
55
Sep 30, 2023
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./chicken sausage hot holding at 128F, less than 4 hours, reheated to 195F/ **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced sausage 49F, front cook line reach in cooler, less than 4 hours/moved to other cooler/ **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over deli meat/walk in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chia pudding not labeled, walk in cooler/ **Corrected On-Site**
02C-02-5
Basic - Cloth used as a food-contact surface./used to line washed fruits and poached eggs.
21-05-5
Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected./plates and bowls/ **Corrected On-Site**
24-19-4
Basic - Open condiments provided for self-service not properly protected./butter and cream cheese with no lid, buffet.
08B-04-4
Basic - Working containers of food removed from original container not identified by common name./brown sugar/dry storage rack/ **Corrected On-Site**
02D-01-5
47
May 9, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter 67F, buffet bread station for less than 4 hours per cook/will be added under time control.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./pork sausage hot holding at 130F, kitchen hot box/reheated to 175F/ **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./reduced oxygen packaged quinoa.
03G-50-1
Basic - Light not functioning./one light bulb at cook line/ **Corrected On-Site**
36-62-4
64
Feb 7, 2023
Routine - Food
No violations found.
100
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./egg frittata 123F in hot box, less than 4 hours, reheated to 184F/ **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times./two boxes inside hand sink/next to 3 compartment sink/ **Corrected On-Site**
31A-09-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./apples and pears on buffet line. **Corrected On-Site**
08B-15-4
Basic - No handwashing sign provided at a hand sink used by food employees./front cook line hand sink/ **Corrected On-Site**
31B-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line. **Corrected On-Site**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook at cook line wearing a watch while preparing food. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./jacket next to cleaned glasses, storage area/ **Corrected On-Site**
40-06-5
Basic - Trash receptacles not provided where needed in establishment./kitchen hand sinks with no garbage can nearby/.
33-06-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination./plates and bowls on front buffet not inverted/ **Corrected On-Site**
24-11-4
52
Frequently Asked Questions
When was R.S.C. Rm Svc/Cafe Osceola last inspected?
The most recent health inspection at R.S.C. Rm Svc/Cafe Osceola on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at R.S.C. Rm Svc/Cafe Osceola?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at R.S.C. Rm Svc/Cafe Osceola.
How does R.S.C. Rm Svc/Cafe Osceola compare to other restaurants in Orlando?
R.S.C. Rm Svc/Cafe Osceola most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has R.S.C. Rm Svc/Cafe Osceola's inspection record improved over time?
Results have been roughly steady. Inspections at R.S.C. Rm Svc/Cafe Osceola have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at R.S.C. Rm Svc/Cafe Osceola 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 R.S.C. Rm Svc/Cafe Osceola inspected?
Based on the inspection history on file, R.S.C. Rm Svc/Cafe Osceola is inspected around three times per year on average.
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