Cafe Mineiro Orlando

6432 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5812306

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 3 repeats), 8 basic (2 repeats)
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

16 violations found

First visitJul 22, 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
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2 cans of marinara in dry storage room
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk in cooler cooling from yesterday per cook black beans (53°F - Cooling); cream sauce (52°F - Cooling)
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On steam well sautéed collard greens (117 - Hot Holding) Less than four hours per operator They discarded and made fresh and then was 166
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler cooling from yesterday per cook black beans (53°F - Cooling); cream sauce (52°F - Cooling)
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  On shelf above spice table
  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.
  In walk in cooler cooling from yesterday per cook black beans (53°F - Cooling); cream sauce (52°F - Cooling) Placed in too large of container and covered when cooling
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles on server sods machines
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled -in storage area
  - in server beverage station
  Fixed on the spotRepeat violation
Basic8
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Pasta salad and couscous's contained in walk in cooler
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Muddled at the bar 88°F Discarded water
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Oven handle
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 25, Single-service items: Single-service articles improperly stored.
  Hallway leading to second dining room
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen.
- Code 42, Premises and cleaning equipment: :Wet mop not stored in a manner to allow the mop to dry.
  In mop bucket by ice machine
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.