Antille's Cuisine

2798 N Hiawassee Rd, Orlando, FL 32818 · Permanent Food Service · License 5813014

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 14 follow-up · 30 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
5 high priority (4 fixed by the Sep 14 follow-up, 1 fixed on the spot), 8 intermediate (2 fixed on the spot), 18 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-45
Extension granted on Aug 4, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Jul312026

Routine inspection

31 violations found · Inspector came back 3 times

3rd follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
  Outer openings not protected with self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable through kitchen
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 1 Intermediate
- 7 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ripped/worn tin foil used as shelf cover.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
  Outer openings not protected with self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable through kitchen
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
12 violations still not corrected:
- 2 Intermediate
- 10 Basic
What was still cited
Intermediate2
- Code 11, Employee health: 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.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Utensils in poor condition.
  More time given
  Ripped/worn tin foil used as shelf cover.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
  Outer openings not protected with self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable through kitchen
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 5 High priority
- 8 Intermediate
- 18 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator from yesterday cooked chicken (53°F - Cold Holding); cooked cabbage (60°F - Cold Holding); cooked pork (60°F - Cold Holding) cooked veg (48°F - Cooling); beef cooked (48°F - Cooling); cow feet cooked (58°F - Cold Holding); cooked veg (50°F - Cold Holding); beef cooked (50°F - Cold Holding); noodles cooked (50°F - Cold Holding); cooked chicken (54°F - Cold Holding); hot dog (49°F - Cold Holding); raw beef (50°F - Cold Holding)
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Cooked vegetables 7/22/26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator from yesterday Cookline cooked chicken (53°F - Cold Holding); cooked cabbage (60°F - Cold Holding); cooked pork (60°F - Cold Holding) cooked turkey (55°F - Cold Holding) Walk in cooler cooked veg (48°F - Cooling); beef cooked (48°F - Cooling); cow feet cooked (58°F - Cold Holding); cooked veg (50°F - Cold Holding); beef cooked (50°F - Cold Holding); noodles cooked (50°F - Cold Holding); cooked chicken (54°F - Cold Holding); hot dog (49°F - Cold Holding); raw beef (50°F - Cold Holding)
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  7 in kitchen
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Fixed on the spot
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Torn packages/bags of food flour located in dry stock
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
  Flour and corn meal in kitchen
- Code 11, Employee health: 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior reach in freezer soiled
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Handwashing sink in register area no water Handwashing sink missing buy hotwater tank
  Handwash sink not accessible for employee use at all times.
  Blocked with pans located near 3 comp sink
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Ladies restroom
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled
  On soeed rack
Basic18
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation fruit
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee drinks reach in freezer
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Ice machine Rust shelves in prep area Rusted prep table
  Utensils in poor condition.
  Reach in cooler kitchen
  Ripped/worn tin foil used as shelf cover.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled reach in cooler kitchen Exterior handles reach i. Freezer soiled
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Warn bkank near 3 comp sink
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels in kitchen
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Front door
  Outer openings not protected with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable through kitchen
  Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
  Light not functioning.
  Throughout kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Phone stored over prep tables in kitchen
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry standing in bucket
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.