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1590 Evermore Way, Orlando, FL 32836 · Mobile Food Dispensing Vehicle · License 5856471
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic-11
- Safety score89
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 visitOct 23, 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.
5 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 cold held at greater than 41°F.
Checked temperature of salsa verde 45°F stored on the top panel of reach in cooler less than 4 hours., recommend to quick chill product
Fixed on the spotRepeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed white cutting board soiled has black discoloration on the surface, also deep cut marks.
Basic3
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Checked sanitizer concentration 1130 ppm quat ammonia ( sink and surface)
Soiled dry wiping cloth in use.
Observed soiled wiping cloths on the counter.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed MFDV license displayed 4/1/2026
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.