CARAVAN

Name: CARAVAN
Address: 8015 S ORANGE AVE, ORLANDO, FL, 32809, US
Rating: 0

8015 S ORANGE AVE, ORLANDO, FL 32809

License #5808836

0 Grade F / 100

Failing Health Score

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Quick take

CARAVAN in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 111 total violations — 15 critical, 36 major, 60 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 shows 16 observation rows: 2 critical, 5 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

111

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Admin. complaint recommended
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabobs over beef kabobs in stand up fridge by dish machine. Operator placed chicken at the bottom.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, and multiple cooked items held in walk in and reach in coolers over 24 hours not date marked.
[51-16-7] Log No. HQ-26-4335 APPLICATION DENIED. The applicant was unable to provide a floor plan or pictures for the outdoor area due to issues with two contractors and possible issues with fire Marshall. The applicant was communicative during the process but was unable to provide the required information for over 4 months. Your plans do not meet current law and/or codes. We previously sent you a letter about this situation. A copy of the previous letter is enclosed for your convenience.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chili oil garlic sauce and tomato sauce at server station.
[35B-13-4] Screening is not 16-mesh to the inch. Patio screens broken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56 cold holding per operator cooling overnight in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven doors.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and microwave at server station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers at front counter.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[08B-38-4] Food stored on floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, shaker and tongs stored in standing water 70f.
[08B-32-4] Food being prepared outside. Employee cooking and preparing food in patio area.

Disposition: Call Back - Extension given, pending
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and microwave at server station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
[08B-32-4] Food being prepared outside. Employee cooking and preparing food in patio area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, and multiple cooked items held in walk in and reach in coolers over 24 hours not date marked.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven doors.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 56 cold holding in walk in cooler cooling overnight per operator Meat station had over 100 lbs of ribs, beef and chicken 50 F per operator to be cut and prepped. Advised cook to put some meat back into cooler for temperature recovery
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans submitted but not yet approved for Back porch has tandoori oven, grill for kabobs, cold holding units, storage sheds with food and equipment and storage for single use.
[08B-38-4] Food stored on floor.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56 cold holding per operator cooling overnight in walk in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers at front counter.
[53A-11-4] No person in charge present during hours of operation.
[35B-13-4] Screening is not 16-mesh to the inch. Patio screens broken.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabobs over beef kabobs in stand up fridge by dish machine. Operator placed chicken at the bottom.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chili oil garlic sauce and tomato sauce at server station.
[53A-05-6] 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-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, shaker and tongs stored in standing water 70f.

Disposition: Warning Issued
[53A-05-6] 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/
[08B-32-4] Food being prepared outside. Employee cooking and preparing food in patio area.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans submitted but not yet approved for Back porch has tandoori oven, grill for kabobs, cold holding units, storage sheds with food and equipment and storage for single use.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chili oil garlic sauce and tomato sauce at server station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56 cold holding per operator cooling overnight in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, and multiple cooked items held in walk in and reach in coolers over 24 hours not date marked.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven doors.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and microwave at server station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers at front counter.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken kabobs over beef kabobs in stand up fridge by dish machine. Operator placed chicken at the bottom.
[35A-02-7] Live, small flying insects found 1 small flying insect by 3 compartment sink and dish machine area. 10 small flying insects on top of tomatoes stored in patio area. 3 small flying area in food prep area on top of white chest freezer. =14 total flying insects
[53A-11-4] No person in charge present during hours of operation.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon, shaker and tongs stored in standing water 70f.
[08B-38-4] Food stored on floor.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 56 cold holding in walk in cooler cooling overnight per operator Meat station had over 100 lbs of ribs, beef and chicken 50 F per operator to be cut and prepped. Advised cook to put some meat back into cooler for temperature recovery
[35B-13-4] Screening is not 16-mesh to the inch. Patio screens broken.
[31A-12-4] No handwash sink for employees. Cook line no hot and cold running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Disposition: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging from handle of the stove. Staff removed.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. First make table on the cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding)
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers in storage.
[31A-10-4] Equipment drain line draining into handwash sink. Drain leading from ceiling to hand sink , located near dish.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and ther desserts in display case located at the bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding). In the cooler from yesterday
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Management removed bowl from the container.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in sink located on the cook line. Management removed pan.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over roasted vegetables. Management moved zucchini.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over slicer. Management removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt . Added name.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Middle make table on cook line.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside pan of rice. Staff removed spoon.

Disposition: Call Back - Extension given, pending
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt . Added name.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Middle make table on cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers in storage.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over roasted vegetables. Management moved zucchini.
[33-16-4] Open dumpster lid.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. First make table on the cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding)
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over slicer. Management removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside pan of rice. Staff removed spoon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding). In the cooler from yesterday
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in sink located on the cook line. Management removed pan.
[51-16-7] 30 day extension to submit plans.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging from handle of the stove. Staff removed.
[33-11-4] Missing drain plug at dumpster.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
[31A-10-4] Equipment drain line draining into handwash sink. Drain leading from ceiling to hand sink , located near dish.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and ther desserts in display case located at the bar.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Management removed bowl from the container.

Disposition: Warning Issued
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back porch has tandoori oven, grill for kabobs, cold holding units, storage for single use items. Screened in area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.
[33-16-4] Open dumpster lid.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over slicer. Management removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over roasted vegetables. Management moved zucchini.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at entrance to kitchen pasta (46F - Cold Holding); rice (50F - Cold Holding). In the cooler from yesterday
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging from handle of the stove. Staff removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and ther desserts in display case located at the bar.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. First make table on the cook line
[11-26-1] 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. Previously signed unable to locate.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Middle make table on cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers in storage.
[33-11-4] Missing drain plug at dumpster.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside pan of rice. Staff removed spoon.
[31A-10-4] Equipment drain line draining into handwash sink. Drain leading from ceiling to hand sink , located near dish.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in sink located on the cook line. Management removed pan.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Management removed bowl from the container.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt . Added name.

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