Cava
11519 Regency Village Dr, Orlando, FL 32821 · Permanent Food Service · License 5816564
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. hummus (47°F - Cold Holding); tzatziki (47°F - Cold Holding); red pepper hummus (47°F - Cold Holding); babaganosh (51°F - Cold Holding); crazy feta (51°F - Cold Holding) at left front table.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
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 visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 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 cold held at greater than 41°F. hummus (47°F - Cold Holding); tzatziki (47°F - Cold Holding); red pepper hummus (47°F - Cold Holding); babaganosh (51°F - Cold Holding); crazy feta (51°F - Cold Holding) at left front table.
In unit 2hrs. Operator will use time control
Fixed on the spot
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Front make tables
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.