Little Haiti Pate Kode

5555 W Colonial Dr #501, Orlando, FL 32808 · Permanent Food Service · License 5814888

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 14 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
4 high priority (fixed by the Sep 14 follow-up), 9 basic
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Time/temperature control. Time/temperature control for safety food cold held at greater than 41°F. Time/temperature control for safety food cold held at greater than 41°F. Cooked goat 45 lbs Cooked pork 40 lbs 46-57f over four hours. Shell eggs 78f on cook line approximately 5 dozen
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Time/temperature control for safety food cold held at greater than 41°F. Cooked goat 45 lbs Cooked pork 40 lbs 46-57f over four hours. Shell eggs 78f on cook line approximately 5 dozen
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Plantain 77f, pastry 110-120 moved to hot box for temperature recovery.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Fish over cooked food in reach in cooler.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk container in kitchen
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Liquid shortening boxes, plastic drink bottles in office
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Water bottles
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In unlabeled bulk container.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters, outside of food warmer, reach in gaskets.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  3 bay sink area
  Floor soiled/has accumulation of debris.
  Under equipment and corners.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.