Cafe Pinton
Last inspected: Nov 13, 2025
82
Score
The health department has logged nine inspections at Cafe Pinton, the earliest from 2023. The most recent report on file is from Nov 13, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
Looking across the full record, “no paper towels” is the recurring theme, flagged two times.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Peeled plantain in Homer bucket - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
14-15-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil in kitchen - From follow-up inspection 2025-10-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
08B-38-4
82
Oct 6, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Peeled plantain in Homer bucket - From follow-up inspection 2025-10-06: **Time Extended**
14-15-4
Basic - - From initial inspection : Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notice on digital menu, Not on receipt. **Warning** - From follow-up inspection 2025-10-06: Time extended 30 days **Time Extended**
55-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil in kitchen - From follow-up inspection 2025-10-06: **Time Extended**
08B-38-4
78
Sep 26, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Peeled plantain in Homer bucket
14-15-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notice on digital menu, Not on receipt. **Warning**
55-01-4
Basic - Food stored on floor. Cases of oil in kitchen
08B-38-4
78
Sep 12, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in two door glass cooler in kitchen **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen **Repeat Violation**
31B-03-4
Basic - Ice scoop handle in contact with ice. At front counter **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle in kitchen **Corrected On-Site**
10-20-4
58
Mar 31, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee washed hands with no soap. Cook in kitchen. Coached employee on proper hand washing **Corrective Action Taken**
12A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reaching cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Tongs in handsink at front counter **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen
31B-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler in kitchen.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in kitchen. Chicken at room temperature **Corrected On-Site**
06-01-5
47
Sep 5, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over bread in reach in cooler **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (60F - Cold Holding) bag left on counter, placed in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator **Corrective Action Taken**
11-27-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator via email **Corrective Action Taken**
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door glass cooler in kitchen chicken juice on bottom
22-16-4
61
Feb 14, 2024
Routine - Food
6 critical violations. 6 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Goat kept cooling overnight in reach in cooler located at kitchen entrance with temperature of 66F.
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw pork stored over mussels in reach in freezer.. Raw pork stored over cooked shrimp in reach in freezer. **Repeat Violation**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Server brought dirty dishes into kitchen and immediately grabbed a plate of food to take to dining room. Inspector coached server in hand washing. **Corrective Action Taken** **Repeat Violation**
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs kept on prep table for over 4 hrs with temperature of 55F
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. She'll eggs stored on prep table for over 4 hrs with temperature of 55F, flan overnight kept in front counter dessert cooler with temperature of 48F. Goat meat kept cooling overnight in cooler with temperature of 66F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork kept on prep table for 2 hrs with temperature of 63F Ask to place in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Ground meat pulled from freezer yesterday and thawed no new date marked.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken made on Saturday no date marked. Cooked lentils made on Monday
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes blocking hand sink located in cook line. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.Bowl of potatoes stored in hand sink located in cookline. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders while wearing a watch. **Corrected On-Site**
13-07-4
Basic - Facility not cleaning utensils or equipment not washed, rinsed and sanitized using three distinct steps.
16-29-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Bowl or other container with no handle used to dispense food.Bolw use to scoop rice
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
17
Aug 22, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
67
Mar 28, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling tile missing. Top of the mop sink.
36-36-4
90
Frequently Asked Questions
When was Cafe Pinton last inspected?
The most recent health inspection at Cafe Pinton on file is from Nov 13, 2025. The public record contains nine inspections in total.
What is the most common violation at Cafe Pinton?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Cafe Pinton.
How does Cafe Pinton compare to other restaurants in Orlando?
Cafe Pinton most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Cafe Pinton's inspection record improved over time?
Yes. Recent inspections at Cafe Pinton have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Cafe Pinton means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe Pinton inspected?
Based on the inspection history on file, Cafe Pinton is inspected around three times per year on average.
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