Cafe de Wan

1015 Fl 436, Ste 121, Casselberry, FL 32707 · Permanent Food Service · License 6905697

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
1 high priority, 7 intermediate (3 fixed on the spot, 1 repeat), 7 basic (2 repeats); intermediate violations cost 18 at most
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct12026

Complaint check

No violations found

First visitOct 1, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep112026D67Routine inspection15 violations, 1 high priority Warning issued

First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 1 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  - 2 flying insects at back door.
Intermediate7
- 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.
  - gallon milk in reach in cooler. Operator corrected
  Fixed on the spot
- 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.
  - 1 new hire
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  - no chlorine test strips.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - mixer head
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  - hand sink at front counter. - hand sink in dish area. Operator corrected
  Fixed on the spot
  No soap provided at handwash sink.
  - hand sink at front counter. Operator corrected
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - can goods stored in storage closet.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in Whirlpool chest freezer interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of mixer
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  - men's and women's restroom
  Repeat violation
- 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.
  - Purse stored on food storage shelf Operator remove
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  - mop stored in mop bucket Operator corrected
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.