Jacobs Cafe
12789 Waterford Lakes Pkwy Unit 1, Orlando, FL 32828 · Permanent Food Service · License 5812065
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic-11
- Safety score89
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 31, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cut green mix at the reach-in color . Operator switch it .
Fixed on the spotRepeat violation
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened at front area operator didn't know when it's open she says might be yesterday or day before.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored at the reach-in cooler back area next to customer food not identified as employee food . Operator discarded it .
Fixed on the spot
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee energy drink and bottle of water stored bottom table at front area . Operator removed it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn at the reach-in color door .
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.