World's Magic INC
7044 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5814247
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over sauces/glass reach in cooler/
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 3 basic-15
- Safety score85
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 visitSep 28, 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 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over sauces/glass reach in cooler/
Fixed on the spot
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./cucumber yogurt and fresh garlic with oil with no date marked/
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times./blocked by boxes/kitchen hand sink.
No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap./kitchen hand sink/
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./cook.
Employee with no beard guard/restraint while engaging in food preparation./cook.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing./under 3 compartment sink/
Fixed on the spot
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.