Cold Stone Creamery
13586 Village Park Dr #300, Orlando, FL 32837 · Permanent Food Service · License 5811805
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (no follow-up needed), 4 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 visitRoutine inspection
- First visitJul 20, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
milk and whipped topping temping at 48°F-52°F.Per operator item was in reach in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
milk and whipped topping temping at 48°F-52°F.Per operator item was in reach in cooler overnight
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler at front counter
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at front counter below microwave
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On sanitized containers at dry dish storage
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand washing sink by triple sink
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.