White Rabbit Dessert Experience
875 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5815618
What drove the grade
Roach excrement and/or droppings present.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 repeats), 4 basic (2 repeats)-20
- Safety score80
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 8, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
Observed 1 dead roach droppings front area . Operator cleaned it .
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened 3-4 days ago no label .
Repeat violation
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.
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 2 out of 12 employees.
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn at the walk-in freezer door .
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer ice build up .
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
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.