Beach Break Cafe, Sandbar & Employee Cafe Endless Summer Resort
7000 Universal Blvd, Orlando, FL 32819 · Permanent Food Service · License 5814761
What drove the grade
Sewage/wastewater backing up through sinks./kitchen hand sink next to employee cafeteria entrance/technician on site/fixed/
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority (fixed on the spot), 1 intermediate, 5 basic (1 repeat)-18
- Safety score82
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 visitOct 16, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter chip 68°F at customer self service drink station/less than 4 hours/will add to time control plan.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./observed female kitchen cook cracked eggs with gloves then touched utensils with the same glove/no hand wash/coached/
Fixed on the spot
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through sinks./kitchen hand sink next to employee cafeteria entrance/technician on site/fixed/
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled with food debris.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/between the door/cook line.
Code 22, Food-contact surfaces clean and sanitized: Reach-in hot box at cook line interior have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./pizza oven bottom tray soiled with food debris/front line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
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./employee's jacket stored over to go boxes/sand bar storage room/removed/
Fixed on the spotRepeat violation
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.