La' Differance Bakery & Takeout Restaurant, LLC
737 North Apopka Vineland Rd #200, Orlando, FL 32818 · Permanent Food Service · License 5814961
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-17
- Safety score83
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 28, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Meat filled pastries in hot holding cabinet 120-121° less than 4 hour and plantains in steam table 98° less than 4 hours. Pastries reheated to 168° and plantains to 195°.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Ware washing area.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Open bag of rice in kitchen.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
A few locations.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters, heavy grease buildup.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Water will not shut off at faucet at 3 bay sink.
Repeat violation
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Soiled aprons hanging by foods stored on shelf in middle of kitchen.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Exit blocked by cases of product in hallway to back exit.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.