Third K Cafe LLC
4430 Curry Ford Rd, Orlando, FL 32812 · Permanent Food Service · License 5813691
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (fixed by the Sep 14 follow-up, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 11 basic (4 repeats); basic violations cost 12 at most-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Vanilla eggs out since 7 am no time mark.
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw eggs stored top make table over bread at the bottom without a physical barrier.
Repeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 11 small live flying insect located 7 by the dish area 4 by the employee restroom back area . Next day call back required per supervisor.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Expo station . Operator provided some .
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only observed 1 employee certification.
Repeat violation
Basic11
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tong stored on stove handle .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table ,eggs table and steam table cutting board .
Equipment in poor repair.
Gasket torn bottom of make table .
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in Walk-in freezer
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leak at walk-in cooler .
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor at the walk-in cooler .
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
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.