Bayline Diner & Empl Cafe
Last inspected: Jan 9, 2026
67
Score
Across the available record, Bayline Diner & Empl Cafe has eight inspections on file, the first dated 2022. On Jan 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
Looking across the full record, “in-use tongs stored on equipment door handle between uses” is the recurring theme, flagged four times.
That's lower than the typical Orlando restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. 1)Trash can in front of hand sink next to waffle station 2) trash can in front of hand sink in employee cafe **Corrected On-Site**
31A-09-4
Intermediate - Spray foamer containing pink toxic substance not labeled by pot and pan wash **Corrected On-Site**
41-17-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Large kitchen dish machine not in use Vendor working on **Corrective Action Taken**
16-55-4
Basic - In-use tongs stored on equipment door handle between uses. Pasta cooker on front line **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Flat top 125 Removed from water and will no longer store in water **Corrected On-Site**
10-07-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Coffee filters at self service beverage station **Corrected On-Site**
25-09-4
67
Jul 22, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sliced bacon over commercially cooked sausage patty on breakfast cart in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Packaged sushi rolls, placed asterisks on labels as they have consumer advisory posted on wall **Corrected On-Site**
02B-01-5
Basic - Ceiling tile missing over dish machine. They started working on it during inspection**Corrective Action Taken** **Corrective Action Taken**
36-36-4
Basic - Employee food/ drink on a food preparation table or over/next to clean equipment/utensils 1) at three comp sink 2) water bottle in sandwich top reach in cooler **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light not functioning over oven in delicatessen kitchen oven work placed **Corrective Action Taken**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Outside of pizza oven middle part in back kitchen 2) outside of bun toaster on front line
23-03-4
61
Jan 7, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under flat top reach in cooler raw marinated steak (45F - Cold Holding); raw tuna steak (50F - Cold Holding) Less than four hours per chef Placed in walk in cooler for temperature recovery 30 minutes later tuna- 38F, steak 36F **Corrective Action Taken** **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F in breakfast sandwich station
27-16-4
Basic - Floor tiles missing and/or in disrepair. Outside of walk in coolers **Repeat Violation**
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - 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. Danish and chocolate crossaints in grab and go area **Corrected On-Site** **Repeat Violation**
02D-03-4
67
Aug 7, 2024
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw sushi rolls over prepped fruits in grab and go reach in cooler. 2) smoked salmon over batter in reach in cooler on deli side **Corrected On-Site**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Omelette station where plates where place on top of glass serving line is not protected Chef had them put plates behind the stoves instead on top of line**Corrected On-Site** **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In under counter reach in cooler on international station raw marinated beef (51F - Cold Holding) Less than four hours per chef Placed in walk in freezer 25 minutes later was 46F **Corrective Action Taken**
03A-02-5
Intermediate - Packaged food not labeled as specified by law. Sushi from vendor
02D-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Crackers waffle station Chef discarded **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish room **Corrected On-Site**
24-08-4
Basic - Floor tiles missing and/or in disrepair. By steam kettles in kitchen
36-17-5
Basic - Ice buildup in walk-in freezer in receiving area
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Pizza oven **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in raisin container on deli station **Corrected On-Site**
10-01-5
Basic - 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. Doughnuts in middle set tips on food court Chef removed from counter **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - Standing water in bottom of reach-in-cooler. Deli side
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards on service line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Under waffle station **Corrected On-Site**
12B-07-4
35
Feb 29, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken breasts over sliced potatoes in triple reach in freezer next to fryer in back kitchen **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on front line cooked vegetables (121 - Hot Holding) Less than four hours per chef, placed on oven for rapid reheat 10 minutes later 181 **Corrected On-Site**
03B-01-6
Basic - 2 green Cutting board has cut marks and is no longer cleanable. Front counter on pastry side
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter in middle station water bottle **Corrected On-Site**
12B-07-4
Basic - 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. Bakery items in self serve area
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in grab and go walk on college next to pastry side **Corrected On-Site**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Front counter next to pizza boxes **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Wall tiles missing and/or in disrepair in walk in cooler by back wall in the one closest to back hallway
36-17-5
55
Aug 28, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 24, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over commercially cooked chicken breast in speed rack in meat walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Whisk in hand sink between French toast and omelette stations **Corrected On-Site**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses on pizza oven in kitchen **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Pan in dish room **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Toothpick frills on cooks line behind breakfast line **Corrected On-Site**
25-06-4
67
Sep 23, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb under hand sink in middle show kitchen.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked roast pork sliced 44F-57F in walk in cooler from overnight
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked roast pork sliced 44F-57F in walk in cooler from overnight
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked product placed in 8" hotel pan and covered in walk in cooler. Chef stated he would implement them starting to cool on sheet trays
03D-15-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Coffee machine in lounge installed 8-5-21
29-28-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish room
36-34-5
Basic - Half green cutting boards have cut marks and is no longer cleanable at clean shelf in dish room. Chef discarded **Corrected On-Site**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in beverage walk in cooler on front line **Corrected On-Site**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean sheet trays across from hot box in kitchen **Corrected On-Site**
21-44-1
41
Frequently Asked Questions
When was Bayline Diner & Empl Cafe last inspected?
The most recent health inspection at Bayline Diner & Empl Cafe on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Bayline Diner & Empl Cafe?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Bayline Diner & Empl Cafe.
How does Bayline Diner & Empl Cafe compare to other restaurants in Orlando?
Bayline Diner & Empl Cafe most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Bayline Diner & Empl Cafe's inspection record improved over time?
Yes. Recent inspections at Bayline Diner & Empl Cafe have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bayline Diner & Empl Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bayline Diner & Empl Cafe inspected?
Based on the inspection history on file, Bayline Diner & Empl Cafe is inspected around two times per year on average.
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