Royal Pacific Employee Cafeter
6300 Hollywood Way, Orlando, FL 32819 · Permanent Food Service · License 5810619
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./half and half cold holding at 57°F/less than 4 hours per cook/moved to another reach in cooler for temperature recovery/rechecked 40°F in 15 minutes/
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
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 6, 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.
3 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./half and half cold holding at 57°F/less than 4 hours per cook/moved to another reach in cooler for temperature recovery/rechecked 40°F in 15 minutes/
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./112°F on stove.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed./displayed license from 2021.
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.