Nunos Cafe
12001 Avalon Lake Dr Ste G, Orlando, FL 32828 · Permanent Food Service · License 5813634
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate, 6 basic (2 repeats)-26
- Safety score74
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 visitSep 17, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Lentils soup and cooked rice prepared 9-10.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Lentils soup and cooked rice prepared 9-10 Operator discarded it while conducting my inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Liquid eggs on time control no time mark operator added the time for 7:30 am .
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Butter milk opened Tuesday no date mark
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing a spoon at the employee hand sink kitchen area .
Code 35, Insects, rodents, pests and animals: Non-service animals in the food establishment or on premises.
Observed customer with non service animals at the restaurant and operator didn't say anything.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoon and utensil stored at standing water 88 f Operator reheat it the water to 137f
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn bottom of make table .
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Utensils stored not inverted at the kitchen. Operator correct it .
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Under 3 compartment sink .
Standing water in bottom of reach-in-cooler.
Bottom of make table .
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.