Blindster Cafe
400 W Robinson St, Orlando, FL 32801 · Permanent Food Service · License 5807250
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
More time given
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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, other than whole meat roast, hot held at less than 135°F.
In front steamwell All less than 4hrs per operator corn beef hash (101°F - Hot Holding @9:05 then 179°F reheated at 9:45); grits casserole (120°F - Hot Holding @9:05 then 186°F @ 9:45 reheated ) sausage gravy (131°F - Hot Holding @9:05 then 169°F reheated@9:45);
Fixed on the spot
Intermediate4
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.
-Grease date 7/23 made on 9/21 per operator. Operator voluntarily discarded
Fixed on the spot
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
-Thermometer top drawer of flat top reading-12°F. Ambient temperature was 40°F
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 expired initial M.S. 2/15/26
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour. Operator labeled
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.