Sugar Factory

8371 International Dr Ste 70, Orlando, FL 32819 · Permanent Food Service · License 5813862

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic
-24
Safety score76

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov62026

Complaint inspection

13 violations found

First visitNov 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.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw shelled eggs out since 9am per cooked, stop sale on eggs - ambient air 74f
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Herb butter made on 10/23 and never frozen
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Burgers 56f, raw chicken wings 50f, cooked potatoes 50f, home ranch dressing 54f, blue cheese dressing 54f and raw shelled eggs ambient air 74f. Burgers, chicken , blue cheese dressing, ranch dressing and cooked potatoes out for only 1 hour per cook, corrective action for recovery and place items in freezer. Raw shelled eggs out since 9am per cooked, stop sale on eggs
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over whip topping in cooler at dessert bar
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  5-6 wiping clothes in basin of hand sink at server/expo line
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chemical bottle at ware wash
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Thawing raw chicken in pans on top of oven at cookline. For 1/2 hour, chicken still frozen
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Unwashed mushrooms being cut at cookline, corrective action to wash all mushrooms. Avocados in cooler already washed per cooked and stick/labels still on skin. Corrective action to peel off stickers and rewash
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  2 sets of utensils at cook line in water 110-112f
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging on oven door
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Male server has bracelets
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
Official report, on the Florida DBPR website

Earlier inspections 1

Oct72026C78Complaint inspection14 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken tenders over cheese sticks in stand up freezer at cook line
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach behind soap dispenser at hand sink at ware wash area 2 live roaches under hand sink at ware wash area Total 3 live roaches
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink at bar used as a ice bin for drinks in basin of sink Hand sink at at candy/ice cream area has a hose attached to faucet for use of portable A/C unit in dining room.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink at ware wash area
Basic10
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Scoop in ice bin at bar
  In-use knife/knives stored in cracks between pieces of equipment.
  In between prep table and cooler
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters Can opener holder
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand sink has slow drain at cook line
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  In back prep area over ice machine
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Over ice machine
- 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.
  Employees cooked yuca in cooler with raw products
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  By ice machine
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.