Trust Orlando
7455 Chancellor Dr, Orlando, FL 32809 · Permanent Food Service · License 5805002
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (fixed on the spot), 2 intermediate, 1 basic-16
- Extension granted on Oct 30Counts in full until a follow-up finds the problems fixed-3
- Safety score81
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 visitOct 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 cold held at greater than 41°F.
-Cut tomatoes ; (40-53°F - Cold Holding); cut lettuce (53°F - Cold Holding); in insufficient ice bath on cook line. Less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-meatloaf (122°F-153°F - Hot Holding in front line steamwell. Less than 4hrs per operator. Advised not to stack food items. Operator reheated to 167°F for temperature recovery
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer on table with cornbread. Operator removed
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine twice. Reading less than 160°F.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer bottle
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of unused warmer on line
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.