Cupid's Hot Dogs Orlando
254 W SR 434, Longwood, FL 32750 · Permanent Food Service · License 6905694
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 Sep 17 routine inspection1 high priority (fixed by the Sep 22 follow-up), 1 intermediate, 3 basic-9
- Safety score91
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- sauerkraut (44°F - Cold Holding); - coleslaw (45°F - Cold Holding); - shredded cheese (49°F - Cold Holding) Operator states less than 4 hours.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- hand wash sink near dish station - exterior of fryer - hood filters
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
- hand wash sink near dish station.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
- at dish station causing retention of standing water
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.