Dixie Belles Cafe

7125 S Orange Ave, Orlando, FL 32809 · Permanent Food Service · License 5811938

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 5, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. beef and noodles, mashed potatoes less than 4 hours (109-112°F - Hot Holding).High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

13 violations found

First visitAug 5, 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.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. beef and noodles, mashed potatoes less than 4 hours (109-112°F - Hot Holding).
  Staff turned up the heat on the steam table and took the product to reheat.
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  potatoes, sausage from 3 hours ago at 10am (80°F - Cooling). Took to heat to 165°F start cooling process over.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Soup. Staff took to date.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Brownies located at the bar.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Small prep table located at entrance to cook line. Staff added thermometer.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Potatoes in dry storage. Picked up potato's.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Small white cutting boards.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior have accumulation of soil residues.
  Reach in cooler located at entrance to cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside of equipment on the cook line.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To Go boxes located on the cook line. Staff turned them over.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Cooler located on the cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Cook line
  Light not functioning.
  Hood
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.
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.