The Peach Cobbler Factory of Ocoee
269 West Rd, Ocoee, FL 34761 · Permanent Food Service · License 5816127
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection5 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Banana pudding had incorrect date.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Employees restroom
Code 41, Chemicals and toxic substances: Spray bottle containing substance not labeled.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in cold water less than 135°F.
Thumbscoop
Code 25, Single-service items: Single-service articles improperly stored on floor.
Drink cup lids dry storage
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Unisex restroom.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor drain at warewash area
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.