Mecatos Bakery and Cafe
10783 Narcoossee Rd Ste 125-129, Orlando, FL 32832 · Permanent Food Service · License 5813643
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed by the Aug 7 follow-up), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pooled eggs,shell eggs,grilled onions,ham,cheese,beef,hotdogs-all items temping between 48°F-57°F. Per operator items were in reach in cooler over four hours
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pooled eggs,shell eggs,grilled onions,ham,cheese,beef,hotdogs-all items temping between 48°F-57°F. Per operator items were in reach in cooler over four hours
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Facility has daily log sheet but no written time plan.Printed operator time plan
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Buckets of pastry fillings at walk in cooler
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on pastry prep table.Operator moved items and moved to a non food contact table
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At smoothie station operator moved towel
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.