The Madras Cafe

7730 W Sandlake Rd, Orlando, FL 32819 · Permanent Food Service · License 5812659

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
2 high priority (2 repeats), 4 intermediate, 16 basic (6 repeats); basic violations cost 12 at most
-40
Administrative complaint on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score40

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

22 violations found

First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 2 High priority
- 4 Intermediate
- 16 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.
  More than 24 hours vegetable curry (50°F - Cold Holding)
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More than 24 hours vegetable curry (50°F - Cold Holding)
  Repeat violationAdministrative complaint
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -Fried cauliflower -cooked curries -cooked vegetables -cooked chicken in sauce
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards -blender -mixer
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Container in handwashing sink closest to fryer station
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Next to handwashing sink next to dish machine
Basic16
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -multiple food items not covered in walk in cooler , operator placed lids on all food items
  Fixed on the spotRepeat violation
  Food stored on floor.
  Containers of food stored on floor in walk in cooler
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  -on cooks line
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  In reach in cooler on cooks line
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in container of curry on cooks line reach in coolers, operator removed
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Door for reach in freezer is in poor condition
  Ice buildup in reach-in freezer
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets of reach in coolers on cooks line -exterior or ovens on cooks line
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean pots in kitchen not stored at least 6 inches above the floor.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Floor tiles missing and/or in disrepair.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Behind three compartment sink
- 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.
  On top of bar items on bar side of establishment
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.