Face Tea
2631 Enterprise Rd Ste 600, Orange City, FL 32763 · Permanent Food Service · License 7407866
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 complaint inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 6, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken 66°F, out for a couple of hours and until gone per operator. Advised to use time as a public health control. Operator time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over tofu; raw tuna over sauce.
Fixed on the spot
Intermediate4
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.
New employee on duty with no proof of food handler training, employed for approximately two weeks per operator
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ice machine light buildup of slime
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In unused employee bathroom, blocked by boxes. Advised to remove fixtures if using for storage or clear area around sink.
Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
Crab advertised on the menu board and on the print menu. Imitation crab served. Operator changed it on Wall menu and pulled all ordering menus and to go menus and marked the C with a K to indicate imitation crab
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil and vinegar containers stored on the floor in the kitchen
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Soup
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sauce
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Cookline
Fixed on the spot
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.
Employee purse and lotion on a shelf with tea powders.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.