Izz Cafe Corp
3575 Vineland Rd, Orlando, FL 32811 · Permanent Food Service · License 5812962
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
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 visitJul 15, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-most items
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-most items
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-espresso milk cup in hand wash sink at front counter
No soap provided at handwash sink.
-hand wash sink at front counter
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
-snacks and plastic water bottles on floor
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
-cook line cooler seals torn
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
-black coffee straws
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.