Bayline Diner & Empl Cafe
6550 Adventure Way, Orlando, FL 32819 · Permanent Food Service · License 5813234
What drove the grade
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/hot food on pizza station/grits, oatmeal, sausages on hot holding at front line/less than 4 hours/marked time/
How the score was calculated
- Starting score100
- Violations at the Sep 18 complaint inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 5 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 18, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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/hot food on pizza station/grits, oatmeal, sausages on hot holding at front line/less than 4 hours/marked time/
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served undercooked on grill station menu/add asterisk on ahi tuna immediately/
Fixed on the spot
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided./apples at customer self service station/wrapped/
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times./food cart blocking kitchen hand sink/kitchrn prep area/
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./BBQ Spice on condiment shelf/
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee opened beverage/container in reach in freezer.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./two cooks in main kitchen/
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled/6 door reach in cooler/cleaned immediately.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./coffee filters stored on top of the microwave/customer self service station/removed/
Fixed on the spot
Earlier inspections 1
B81Routine inspection10 violations, 3 high priority No follow-up needed
- First visitJul 27, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw sliced bacon over scrambled eggs in walk in cooler
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw pork chops in meat walk in cooler
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-Three comp sink next to clean coffe urns - by single service in employee cafe
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked pasta went from 81 to 75 in 40 minutes do do being to much in container and covered in walk on cooler. Moved to ice bath for temperature recovery and was 38°F 20 minutes later
Fixed on the spot
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Chef added tongs for apples
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact stained/surface soiled with food debris, mold-like substance or slime.
Tomato slicer over prep sink Cutting board at pizza station Ice chute at self service soda machine at employee cafe
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
French toast batter reach in cooler
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic containers on clean item shelf in dish Room
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
By three comp sink
Floor soiled/has accumulation of debris.
Dry storage room
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.