Christo's Cafe

1815 Edgewater Dr, Orlando, FL 32804 · Permanent Food Service · License 5803130

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 11 basic (1 repeat)
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

18 violations found

First visitOct 30, 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.
18 violations found:
- 3 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored over raw fish in walk-in cooler Raw beef stored over raw fish and walk cooler operator corrected
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One flying insect at expo station
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle with purple liquid stored above three compartment sink operator corrected
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  gallon milk stored in walk in cooler. Operator corrected
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting boards on cook line Interior of fryers on cook line
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle with purple liquid stored in dish area
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  - reach in drawer on cooks line
  Repeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce strawberries stored over ready to eat foods walk in cooler operator corrected
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Server wearing jewelry
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on cooks line
  Reach-in freezer interior/shelves have accumulation of soil residues on cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of cooking equipment on the cooks line
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back door
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in walk in cooler
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.