Letter Press
1900 Buena Vista Dr, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5803415
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature of quinoa 43/44°F stored inside reach in cooler drawers less than 4 hours recommend to quick chill product, inside freezer.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Observed chicken sausage and veggies stored on buffet line displayed with no protection (sneeze guard) Stewarding Manager provided sneeze guard.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup around window also on the entry of the walk in freezer located in bakery area. Engineering notify at time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Checked sanitizer bucket 0 ppm quat ammonia rechecked 200 ppm ( Bakery )
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining from the evaporator inside dairy walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed salt spilled on the floor tiles inside walk in cooler used for dairy.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.