Libra & Bar Libra

325 S Orange Ave, Orlando, FL 32801 · Permanent Food Service · License 5810167

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 24 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
2 high priority (1 fixed by the Sep 24 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 11 basic (7 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic5
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Omelette station: ; Ham (46°F - Cold Holding); sausage (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cooked onions (47°F - Cold Holding) cooked shredded pork (57°F -Cold Holding) less than 4hrs per operator. Operator put on ice for temperature recovery. . Rechecked at 12:15 all items temperature range 42°F-43°F cooling.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Washed strawberries placed back in original container. Operator removed
  Fixed on the spotRepeat violation
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  On 3 tags
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink in back prep area blocked by cart. operator moved
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Tomato sauce, Salse Verde, made today. No label to identify item. Operator put label on
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -Unwashed strawberries over mint in salad cooler. -Unwashed avocados over multiple ready to eat items in cooler -unwashed fruits and vegetables over sauces in walk in cooler. Operator removed all
  Fixed on the spotRepeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  -Employee food in warming drawer at wait station. Operator discarded
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At bar. Operator removed
  Fixed on the spotRepeat violation
  In-use knife/knives stored in cracks between pieces of equipment.
  Operator removed
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  -Tongs on oven door. Operator removed
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On plastic containers on dish storage shelf
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Operator removed
  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.
  -Inside microwave door above salad station - interior of double stack oven doors
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filters at wait station
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  At ice machine Coffee filters. Repairs are being made
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.