Caffe Positano
3030 E Semoran Blvd Ste 108, Apopka, FL 32703 · Permanent Food Service · License 6903524
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite, not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 intermediate (1 repeat), 10 basic (5 repeats); basic violations cost 12 at most-16
- Safety score84
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 7, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite, not properly date marked.
No date marking on any foods from previous day
Repeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Some self service foods in glass cooler at entrance to restaurant are not labeled correctly
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in calamari
Fixed on the spotRepeat violation
Equipment in poor repair.
Gaskets torn to 2 door unit by back door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Food storage container/container lid cracked or broken, containers holding rood in reach in cooler end of cooks line are cracked, several pans are cracked in walk-in-cooler
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in walk-in-freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust over cooks line and warewashing
Repeat violation
Floor soiled/has accumulation of debris in walk-in-freezer
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.
Jacket on top of boxed tomatoes
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.