White Wolf Cafe
Last inspected: Feb 11, 2026
58
Score
Across the available record, White Wolf Cafe has 10 inspections on file, the first dated 2022. The most recent report on file is from Feb 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 13 violations earlier in the record.
Across the inspection history, “menu does not identify which items contain raw” is the issue that surfaces most often, recorded two times.
By comparison, the average Orlando facility scores 79, putting White Wolf Cafe on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish salmon and mahi. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
01B-13-4
Intermediate - - From initial inspection : 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. Milk in reach in cooler at front server station and walk in cooler held more than 24 hours per operator. Operator dated **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handles. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler draws on cooks line salmon and mahi. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple reach in cooler white cutting boards. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At bread station. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment back of the house on cooks line. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
23-03-4
58
Dec 12, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish salmon and mahi. **Warning**
01B-13-4
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. Milk in reach in cooler at front server station and walk in cooler held more than 24 hours per operator. Operator dated **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab cakes eggs Benedict Traditional eggs Benedict **Warning**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handles. **Warning**
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler draws on cooks line salmon and mahi. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Multiple reach in cooler white cutting boards. **Warning**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple workers prepping food cutting chicken. **Warning**
13-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. At bread station. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment back of the house on cooks line. **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line. **Warning**
36-73-4
45
Feb 24, 2025
Complaint Full
3 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Feb 13, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Oct 17, 2024
Routine - Food
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ROP fish. **Repeat Violation**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked potatoes and carrots.
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crab cakes eggs Benedict and traditional eggs Benedict served with poached egg. **Corrected On-Site**
02B-01-5
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/ Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips for dish machine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cooks line hand sink. Operator refilled paper towels. No paper towels at server station. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No paper towels at server station. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For poached eggs.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dry storage closet. Operator labeled windex. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On reach in cooler prep table 79 f. Operator removed. **Corrected On-Site**
10-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cooks line.
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. No paper towels at server station. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and cooking equipment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
25
Apr 30, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. COMMERCIALLY processed Thawed not vented fish in ROP packaging.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Rama on in sauce. Manager removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Staff removed
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk-in cooler
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
47
Oct 17, 2023
Complaint Partial
No violations found.
100
Sep 7, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
30
Mar 15, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed his shirt in pants and started fixing drinks for customers. Coached employee on proper hand washing procedures.
12A-28-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked meat balls in a bag stored in the same container as clear wrapped raw pork loin. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked ham. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to exit door of kitchen. **Repeat Violation**
29-34-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.
22-02-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 current out of 13 employees.
53B-14-5
Basic - Single-service articles not stored inverted or protected from contamination. By the expo window. **Corrected On-Site**
25-06-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Hole in or other damage to wall. Tiles missing on the wall to the right of the entrance of the kitchen.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment on cook line. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above entrance door of kitchen above seasoning.
36-32-5
Basic - Food storage container/container lid cracked or broken. In reach in cooler on cook line.
14-38-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at the entrance of the kitchen.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on cook line. **Corrected On-Site**
02D-01-5
21
Nov 1, 2022
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 15 slices of provolone cheese, 11 slices of Swiss cheese, 6pan of shredded cheddar cheese. Temperatures range between 49f-52f overnight per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 15 slices of provolone cheese, 11 slices of Swiss cheese, 6pan of shredded cheddar cheese. Temperatures range between 49f-52f overnight per operator.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside next to building **Repeat Violation**
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No temperature test strips.
16-37-1
Basic - Ceiling tile missing. Above entrance of the kitchen.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles throughout the kitchen not in place properly.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Boxes of bread on the floor in freezer. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coolers in kitchen.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, between fryers, between ovens and range.
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Single service container boxes stored on floor in hallway in front of the office. **Repeat Violation**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove.
36-27-5
33
Frequently Asked Questions
When was White Wolf Cafe last inspected?
The most recent health inspection at White Wolf Cafe on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at White Wolf Cafe?
Across the inspection record, “menu does not identify which items contain raw” has been cited two times, more than any other issue at White Wolf Cafe.
How does White Wolf Cafe compare to other restaurants in Orlando?
White Wolf Cafe most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has White Wolf Cafe's inspection record improved over time?
Yes. Recent inspections at White Wolf Cafe have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at White Wolf 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 White Wolf Cafe inspected?
Based on the inspection history on file, White Wolf Cafe is inspected around three times per year on average.
Nearby Restaurants