Employees Cafeteria
8701 World Center Dr, Orlando, FL 32821 · Permanent Food Service · License 5804139
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. sliced turkey (41-49°F - Cold Holding); sliced cheese (41-49°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Aug 20 complaint inspection1 high priority (fixed on the spot, 1 repeat)-5
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
1 violation 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. sliced turkey (41-49°F - Cold Holding); sliced cheese (41-49°F - Cold Holding).
Top of sandwich make table, insufficient ice bath. sliced cheese (48°F - Cold Holding); pizza empanada (48°F - Cold Holding) sliced cheese (48°F - Cold Holding); pizza empanada (48°F - Cold Holding) , in lowboy portion of make table. shredded cheese (47-49°F - Cold Holding) top of make tsble across from cashier. All items less then four hours in units. Operation will exchange with cold product .
Fixed on the spotRepeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 3 follow-up visits Fixed at follow-up
- 4th follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cauliflower (112°F - Hot Holding) in hot box less than one hour.
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
More time given
- 3rd follow-up visitSep 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cauliflower (112°F - Hot Holding) in hot box less than one hour.
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Spoke to plan review, plans submitted, assigned and reviewer is awaiting more information from operator. 30 day extension given.
More time given
- 2nd follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cauliflower (112°F - Hot Holding) in hot box less than one hour.
More time given
At the first visitFixed on the spot
Operator will heat to 165°F minimum
Follow-up, May 29, 2026More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
At the first visitFixed on the spot
Raw sausage over hotdogs in cooler drawer
Follow-up, May 29, 2026More time given
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
More time given
At the first visit
Observed cooks change gloves without washing hands
Follow-up, May 29, 2026More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Spoke with Brianne in plan review who stated the plans had been submitted 7/28/26 and have not yet been assigned. Time extended 30 days
More time given
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No historical plans available. Cookline does not have a handsink. Handsink located in back area
Follow-up, May 29, 2026More time given
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.