Sofrito Latin Cafe

8607 Palm Parkway, Orlando, FL 32836 · Permanent Food Service · License 5812616

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
2 high priority (1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

12 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Checked temperatures of raw beef 68°F, marinated chicken breast 68°F, skirt steak 68°F, raw shrimp 68°F stored inside reach in cooler drawers overnight on the cook line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Checked temperature of raw beef 54°F, marinated chicken 68°F, skirt steak 68°F, raw shrimp 68°F stored inside reach in cooler drawers over night issued stop sale notice immediately.
  Repeat violation
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.
  Observed liquid eggs not date marked stored inside reach in cooler in the back area.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board on the sandwich reach in cooler has yellow and red stains.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee filling up a pan inside hand wash sink located in the cook line. Educated the employee and operator.
  Fixed on the spotRepeat violation
Basic7
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels stuck on plastic containers stacked on the storage shelves located near dishmachine.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed wiping cloths bucket stored directly on the floor in the expo line.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grease accumulation on the Fire suppression hood system. Plastic curtains has mold like growth located inside walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed fan guard covers has terrible mold like growth on the surface inside walk in cooler.
  Floor soiled/has accumulation of debris.
  Observed soiled concrete floor in the back area where reach in freezers and reach in cooler stored in the back area.
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
  Fixed on the spot
  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed Olay stored with deli sheets on the storage shelves located in the expo line.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.