Tempo and Grace
7215 Corner Dr, Orlando, FL 32827 · Permanent Food Service · License 5815902
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (1 fixed on the spot), 3 intermediate, 7 basic-25
- Safety score75
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 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Bolainaise sauce in deep container per operator made yesterday and placed in walk in cooler temping at 54°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Heavy whipping cream 58°F cold holding per operator came from walk in cooler to make table and put on top of ice.operator placed in reach In cooler for temperature recovery
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Poached eggs for the Eggs Benedict on breakfast and brunch menu Fried eggs offered as an add on for the brunch menu
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Bolainaise sauce in deep container per operator made yesterday and placed in walk in cooler temping at 54°F
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Frozen French fries,sweet potato fries,tater tots at reach in cooler on cooks line
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cups on prep table by first hand washing sink at cooks line
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards throughout kitchen
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice cream reach in freezer at pastry station Ice build up on floor and tubing at walk in freezer
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Blue stickers on 32 ounce containers at prep area
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave at pastry station Ice
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand washing sink at bar
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.
- Stop sale
- An order that the food can’t be sold or served.