Breakfast - Vendor #9

1412 Alden Rd, Orlando, FL 32803 · Permanent Food Service · License 5816301

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 6 intermediate (5 fixed on the spot), 5 basic
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

16 violations found

First visitOct 5, 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.
16 violations found:
- 5 High priority
- 6 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. 4 liters of hollandaise sauce held more than 7 days. Operator disregarded.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Less than 4 hours in the steam table, operator took to re heat. bacon (97°F - Hot Holding)
  Fixed on the spot
  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 Eggs, pork, steak from one hour ago 10:25 operator aded time mark
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 Fly in cook line. Next unannounced visit.
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical tablets stored above assembly lines. Operator removed
  Fixed on the spot
Intermediate6
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Inspector provided operator with time plan and operator filled out written procedures during the time of the inspection.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Employees signed on time of the inspection.
  Fixed on the spot
  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.
  Operator printed out and placed in the binder.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Scrubbers and a plastic lid in hws. Operator removed i.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chemical spray bottles stored near food containers and not labeled. Operator labeled and put away.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operators name: Nero V.
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator took it out.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Operator removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Wall and fan solied in walk in cooler.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler located on cook line.
  Operator clean out water.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  Hood light is not working properly.
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.
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.