Cafe de Paris

5170 Dr Phillips Blvd, Orlando, FL 32819 · Permanent Food Service · License 5811429

A
Grade A
Safety score 90 of 100
Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Spray bottle containing brown toxic substance not labeled.Intermediate, repeat · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 23 routine inspection
    2 intermediate (1 repeat), 3 basic
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitOct 23, 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.

    5 violations found:

    • 2 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate2

    • Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.

      -small mixer on prep table -

    • Code 41, Chemicals and toxic substances: Spray bottle containing brown toxic substance not labeled.

      -next to three compartment sink

      Repeat violation

    Basic3

    • Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.

    • Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

    • Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

      In back storage area

    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

Food-contact surface
Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting
Stacking dishes or containers before they have dried, which traps moisture where germs can grow.

Most cited

Dishwashing facilities and test kits1
Food-contact surfaces clean and sanitized1
Clean equipment storage and air drying1
Chemicals and toxic substances1
Other sanitary and safe operation1