Sodie Doces
3120 S Kirkman Rd Ste L, Orlando, FL 32811 · Permanent Food Service · License 5815065
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (no follow-up needed), 3 intermediate, 4 basic-19
- Safety score81
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 visitAug 10, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 flying insects at dry storage shelf -1 flying insect in rear storage room -1 flying insect at rear hand wash sink
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-alcohol bottle stored with food items
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-drink cup lid in hand wash sink in kitchen
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-multiple spray bottles not labeled
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.
-phone stored on dry storage shelf
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.