T-Rex Cafe
Last inspected: Apr 13, 2026
37
Score
Going back to 2022, T-Rex Cafe has 11 inspections in the public record. The most recent report on file is from Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
The city-wide average sits at 87, which T-Rex Cafe's 37 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of Carmel topping stored on the counter in the pantry area. Per cast member drop the can from the can rack. **Corrective Action Taken**
01B-01-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine three times final rinse not sanitizing not working properly dishmachine gauze reads wash cycle 130°f power rinse 140°f, final rinse 150°f thermolabel strip is not turning. Recommend to set 3 compartment sink wash, rinse and sanitize until dishmachine is repaired. Technician for the dishmachine notify at time of inspection will check this afternoon. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of bbq ribs 47°f, broccolini 47°f, stored inside reach in cooler per kitchen Manager stored inside at 8:30am checked temperature @10am less than 4 hours recommend to placed in blast chiller. (line side B) maintenance notify at time of inspection, found coils ice build up on the coils, must defrost reach in cooler immediately. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked on the ends has raw chicken stored inside in the butcher prep room.
14-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris (onions) dried on the slicer located prep kitchen. Black cutting boards soiled has deep cut marks on the surface used on the cook line. **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer Observed ice buildup up inside reach in freezer, on side B. Maintenance defrost the coils at time of inspection. **Corrected On-Site**
14-69-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed three gauges on the dishmachine not able to read must change dishmachine company notify at time of inspection.
16-38-5
Basic - Old food stuck to clean dishware/utensils. Observed soiled plates and cast iron used skillet meat balls, stored on the cook line.
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky shelves and bottom of reach in cooler used for alcohol.(bar area)
22-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer for the reach in cooler on side (B) cook line Manager placed new thermometer inside cooler. **Corrected On-Site**
05-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage stored on the counter with sani wipes located on the cook line. **Corrected On-Site**
12B-07-4
37
Nov 25, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures fettuccine 45°f, cherry tomatoes 46°f, shrimp skewers 46°f, side A homemade pico 48°f expo line per Manager stored on the line less than 4 hours recommend to quick chill product in the blast chiller immediately. Rechecked temperatures shrimp skewers 39°f, cherry tomatoes 37.9°f, homemade pico 35°f fettuccine 39°f **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on the products stored on the expo line side A.per kitchen Manager food out items placed on time 9:30am labels must be correct once Product placed on time as public health control. Recommend training for all employees, reviewed form with all kitchen employees, and update form for time.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled stored on the cook line by the fry station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing off blueberries in the hand wash sink located on side B.
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while rinsing off blueberries.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage cart.
24-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen.
33-38-4
Basic - Old food stuck to clean dishware/utensils. Observed sauté pans has old food debris stuck to the surface side A.
16-48-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt shaker and seasoning not labeled on the cook line side B. **Corrected On-Site**
02D-01-5
47
May 20, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards has deep cut marks also black discoloration on the surface. (A line ) Chef replaced at time of inspection **Corrected On-Site**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed white plastic containers stacked wet on the storage shelves. Chef placed properly to air dried **Corrected On-Site**
24-08-4
Basic - Plumbing system in disrepair. Observed hand wash sink clogged located in the cold room prep, facilities notify. **Corrected On-Site**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler expo cooler B line.
29-49-6
78
Feb 19, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
64
Feb 5, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jan 3, 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. Checked shrimp 50°f, salmon 49°f, pasta 50°f stored inside reach in cooler drawers located on the cook line. Per employee placed in cooler this morning less than 1 hour, found out the unit is not working properly has part on order. Recommend to quick chill product immediately, in the walk in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has terrible build up on the surface located on side A. Slicer used in the cold room has old food debris left on the surface.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has dust accumulation on the surface located in the dry storage room.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked wet in the dishmachine area.
24-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed green peppers, red peppers being sliced prior to washing in the kitchen. Kitchen Manager ask the employee to wash the vegetables immediately. **Corrective Action Taken** **Repeat Violation**
08B-39-4
67
Aug 19, 2024
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change gloves touch soiled box of lemons ready to eat food while wearing the same recommend to kitchen Manager to explain in Spanish.must wash hands and also change pair new of gloves before start slicing lemons. Educated the kitchen Manager.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of fettuccine 46/47°f stored inside walk in cooler overnight 8/17/2924 prepared on Saturday, checked on 8/19/2024.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature orzo 46°,less than 4 hours placed in blast chiller COSite recheck 39.5f fettuccine 46/47°f 8/17/2024 stored inside walk in cooler overnight issued stop sale notice given checked on Monday 8/19/2024. **Corrected On-Site**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk stored inside walk in cooler overnight not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled stored on the main cook line,recommend replace or resurface . employee notify from maintenance.
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed soiled gloves on the floor kitchen fire area front service area.
36-73-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee slicing lemons without being washed prior, observed employee caring soiled boxes while wearing gloves.
08B-39-4
Basic - Waste line missing at soda gun holster. Observed three soda gun holster holder waste line missing in the main bar.
29-17-4
45
Feb 27, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing./dining room wait station Han sink used to dump ice tea/ **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./fried shrimp at expo area with a 4 hour time marked but not on the written plan.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine./one ice machine in kitchen.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./under 3 compartment sink.
36-27-5
70
Oct 13, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Couple cooks on line
13-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Several white Cutting board has cut marks and is no longer cleanable on cooks line
14-09-4
86
Mar 28, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed thread hose attached to side of hand wash sink located in the prep kitchen. **Corrected On-Site**
29-34-4
Basic - Old food stuck to clean dishware/utensils. Observed spoons stored inside silverware tray has old food on the spoons. (Bar Area)
16-48-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler located on the cook line.
29-49-6
78
Nov 14, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four cutting boards has brown discoloration on the surface located on the main cook line. Chef has changed new cutting boards. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink cook line B. **Corrected On-Site**
31B-02-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor in the seams near the dishmachine area, spoke to engineering will repair the floor. **Corrective Action Taken**
36-22-4
78
Frequently Asked Questions
When was T-Rex Cafe last inspected?
The most recent health inspection at T-Rex Cafe on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at T-Rex Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at T-Rex Cafe.
How does T-Rex Cafe compare to other restaurants in Lake Buena Vista?
T-Rex Cafe most recently scored 37 out of 100, which is lower than the Lake Buena Vista average of 87.
Has T-Rex Cafe's inspection record improved over time?
No. Recent inspections at T-Rex Cafe have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at T-Rex Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is T-Rex Cafe inspected?
Based on the inspection history on file, T-Rex Cafe is inspected around three times per year on average.
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