Mika Cafe
5685 Vineland Rd, Orlando, FL 32819 · Permanent Food Service · License 5813389
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./raw bacon cold holding at 47°F/less than 4 hours per operator/moved to reach in freezer/temperature rechecked at 40°F.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 high priority (1 fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic-28
- Safety score72
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 visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./raw bacon cold holding at 47°F/less than 4 hours per operator/moved to reach in freezer/temperature rechecked at 40°F.
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 cooked bacon/kitchen reach in cooler/
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service./establishment served undercooked eggs (on picture) but no consumer advisory. Provided consumer advisory to operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./kitchen hand sink used to store aprons and cleaning pad.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink.
Basic6
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./kitchen hand sink interior soiled.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink/kitchen.
No mop sink or curbed cleaning facility provided at establishment./no mop sink at the establishment.
From OnBase, there is a op sink next to kitchen refrigerator.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in kitchen of the establishment.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.