Fountain View Cafe
7600 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5800081
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
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 visitSep 8, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dish washer , did not clean hands from dirty to clean equipment, spoke to operator to address that hands needed to be washed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
10 ants above cash register in bar area
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray next to soda station , operator removed
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Posted in bar area, provided form to operator to post in consumer advisory
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Brown gravy in reach in cooler by cooks line
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can opener by prep table
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
By handwashing soap by prep table
Basic6
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Employee did not wash cucumbers before cutting on station, operator address that cucumbers needed to be washed before prepping and storing in cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee was drinking by his food preparation, operator has spoken to individual about getting rid of employee drink and wash hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in black pepper , in dry storage area , operator removed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 32, Restrooms: Handicap stall out of service .
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
By handwashing sink by cooks line
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.