Hyderabad Cafe

8695 Fenton St Ste 130, Orlando, FL 32836 · Permanent Food Service · License 5815903

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 complaint inspection
2 high priority (1 fixed by the Nov 6 follow-up, 1 fixed on the spot), 4 intermediate (1 repeat), 13 basic; basic violations cost 12 at most
-31
Extension granted on Nov 2, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score67

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

Inspection history

1 inspection · 3 visits

Aug272026

Complaint inspection

19 violations found · Inspector came back 2 times

2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Checked lime scale on the inside of the dish machine, recommend to clean more often, still has small amount of lime and scale build up.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitNov 2, 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.
6 violations still not corrected:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled/stained with food debris, mold-like substance or slime.
  Checked white cutting boards has yellow discoloration on the surface.
  More time given
Basic5
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Checked on cooks line , in between reach in coolers, operator has knives stored.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Checked lime scale on the inside of the dishmachine
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Checked Equipment and utensils not properly air-dried - wet nesting By prep sink area
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Checked Floor area(s) covered with standing water. By dish machine area.
  More time given
  Hole in or other damage to wall.
  Checked Wall in disrepair across from clean dish rack by prep sink.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 2 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over cooked chicken in walk in cooler, operator relocated
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine 0 ppm, chlorine bucket was empty , per operator is it not going to get changed until Friday when vendor comes to establishment. Dish washer set up three compartment
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  One employee hired less than 2 months per operator. Provided manager with employee agreement form
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips for dish machine
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled/stained with food debris, mold-like substance or slime.
  -white cutting boards
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Server, two employees with no proof of training Per operator one employee has been working for more than a year. Other employee less than 2 months provided employee agreement for one employee
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of sugar underneath prep table by cooks line not labeled
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice spoons in standing water of 68°F
  In-use knife/knives stored in cracks between pieces of equipment.
  On cooks line , in between reach in coolers, operator removed and sanitized knives
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Cook has watch on during inspection
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in container of panner cheese , operator removed Bowl in cooked chicken , operator removed
  Fixed on the spot
  Ice buildup in reach-in freezer by front counter area
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  By three compartment sink
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  By prep sink area
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  By dish machine area
  Hole in or other damage to wall.
  Wall in disrepair across from clean dish rack by prep sink
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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.