Fruit and Shakes

11701 International Dr Ste 500, Orlando, FL 32821 · Permanent Food Service · License 5815687

A
Grade A
Safety score 93 of 100
Latest visit: Aug 10, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. empanada (80°F - Hot Holding) at front counter.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 10 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitAug 10, 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.

    4 violations found:

    • 1 High priority
    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. empanada (80°F - Hot Holding) at front counter.

      Instructed operator to increase hot box temperature

      Fixed on the spot

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Pitcher in handsink behind front counter

      Fixed on the spot

    Basic2

    • Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

      In granola at front counter

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Ice buildup in chest freezer behind front counter

    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.

Most cited

Food out of temperature1
In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1