Fresh & CO
7728 W Sandlake Rd, Orlando, FL 32819 · Permanent Food Service · License 5815452
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-18
- Safety score82
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 visitAug 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 over raw salmon in walk in cooler, operator corrected hierarchy, educated operator importance on proper hierarchy
Fixed on the spotRepeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-slicer across from oven -dicer
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Soiled with food inside handwashing sink , operator removed food products from drain
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of flour underneath prep sink not labeled, operator properly labeled ingredient
Fixed on the spot
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.
Grab n go items Items by front entrance in reach in cooler where beverages are located. Items lacking address of location only
Repeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing in standing operator, operator turned on water and water was running
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee lunch box mix in with food items in walk in cooler, operator relocated and educated all employee items in walk in cooler need to be stored away from food prep and needs to be identified
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table by front counter
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Underneath prep 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.