Cafe Perks Obt
2575 N Orange Blossom Trl, Orlando, FL 32804 · Permanent Food Service · License 5802699
What drove the grade
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (no follow-up needed), 1 intermediate, 4 basic (3 repeats)-13
- Safety score87
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 visitJul 31, 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.
6 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Operator has been putting butter packets back into refrigeration after service periods for multiple days
Intermediate1
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.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Walk-in cooler shelves
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine has an accumulation of mold like substances behind deflector plate
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods have an accumulation of grease
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Preloaded coffee filters and tea bags not stored in covered containers
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.