Purple Ocean Superfood Bar
12789 Waterford Lakes Pkwy Unit 3, Orlando, FL 32828 · Permanent Food Service · License 5815149
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (fixed on the spot), 5 intermediate, 7 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 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw burgers stored over veggie burgers at the reach-in cooler . Operator switched it .
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.
Quat sanitizer 500+++ Operator added water second check 400 ppm
Fixed on the spot
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed her hand at the dump sink front area over a dishes .
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Front area observed employee preparing juice and caffe with a fake nails .
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee hand sink next to the 3 compartment sink .
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee front area preparing cafe no hair restraint. Hair covered with a hate.
Fixed on the spot
Employee with no beard guard/restraint while engaging in food preparation.
Employee preparing food without a beard guard . Added a beard guard .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table cutting board .
Equipment in poor repair.
Gasket torn at the juice cooler front area .
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water bottom of reachable-in cooler .
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Back area by the 3 compartment sink .
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cup of coffee stored over the fruit make table back area . Operator removed it .
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.