CAYJO

Name: CAYJO
Address: 6601 OLD WINTER GARDEN RD STE 106, ORLANDO, FL, 32835, US
Rating: 0

6601 OLD WINTER GARDEN RD STE 106, ORLANDO, FL 32835

License #5811648

0 Grade F / 100

Failing Health Score

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Quick take

CAYJO 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 11 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, DBPR recorded 183 total findings; InspectFL has detailed violation rows for 177 of them so far.

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Start with the newest inspection, then verify the pattern

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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

October 31, 2025

The latest inspection on June 4, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

82%

Inspector notes

166

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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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Admin. complaint recommended
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Call Back - Extension given, pending
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items throughout lack date marking
[14-11-5] Equipment in poor repair. -low boy cooler not working
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes above prep table and 3 compartment sink
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door -hand wash sink at front counter -mens restroom
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at rear door
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[41-10-4] Toxic substance/chemical improperly stored. -chlorine stored above single service items next to walk in cooler
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw eggs stored with un washed produce, containers touching
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in glass top cooler at rear door
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[16-48-4] Old food stuck to clean dishware/utensils.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stored above prep table with dish storage
[14-31-5] Nonfood-grade bags used in direct contact with food. -multiple items throughout
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -all employees failed to wash hands between tasks
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over drinks in walk in cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on cutting board at front counter
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[27-11-4] No running water at mop sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons

Disposition: Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stored above prep table with dish storage
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items throughout lack date marking
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[16-48-4] Old food stuck to clean dishware/utensils.
[14-31-5] Nonfood-grade bags used in direct contact with food. -multiple items throughout
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw eggs stored with un washed produce, containers touching
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door -hand wash sink at front counter -mens restroom
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[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.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over drinks in walk in cooler
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[41-10-4] Toxic substance/chemical improperly stored. -chlorine stored above single service items next to walk in cooler
[27-11-4] No running water at mop sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -all employees failed to wash hands between tasks
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink -hand wash sink at rear door
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in glass top cooler at rear door
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes above prep table and 3 compartment sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at rear door
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on cutting board at front counter

Disposition: Emergency order recommended
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee changing between multiple tasks without washing hands
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board soiled and stained -table around cooking equipment soiled, not cleaned when least amount of food is expected
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above prep table with microwave
[31A-09-4] Handwash sink not accessible for employee use at all times. -dishes in hand wash sink in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all light fixtures in kitchen
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[14-11-5] Equipment in poor repair. -low boy cooler not working -walk in cooler not working
[41-10-4] Toxic substance/chemical improperly stored. -pesticides stored with food contact surfaces
[16-46-4] Old labels stuck to food containers after cleaning.
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 live roaches crawling on mens restroom floor to under sink -3 live roaches in upper door frame of mens restroom door -2 live roaches in dining room -1 live roach on rear door frame -7 live roaches under table under service window -1 live roach on wall left side of fryers -1 live roach under rice cooker table -12 live roaches under shelf above 3 compartment sink -5 live roaches in door frame of unused walk in cooler -1 live roaches on blower unit of non working walk in cooler -1 live roach on drain pipe behind storage rack at walk in units -3 live roaches in upper door hinge of working reach in cooler -1 live roaches crawling along kitchen floor from wok to reach in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above non working walk in cooler damaged
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[36-24-5] Hole in or other damage to wall. -hole on bottle left of rear door frame
[35A-03-4] Dead roaches on premises. -4 dead roaches in womans restroom -2 dead roaches on floor in restroom hallway -1 dead roach in prep sink -1 dead roach in bus tub at service window -5 dead roaches in door frame at kitchen entrance from lobby -4 dead roaches in flip top reach in cooler on cook line -1 dead roaches on lid to spices on cook lime -4 dead roaches under 3 compartment sink -15 dead roaches at front counter
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[41-25-4] Tracking powder pesticide used inside establishment. -powered pesticides throughout establishment and on dish storage rack under microwave -Orthene fire ant killer
[36-73-4] Floor soiled/has accumulation of debris. -floor under cooking equipment soiled with accumulation of grease and food debris
[16-48-4] Old food stuck to clean dishware/utensils.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -all ceiling tiles in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to prep sink
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -hand wash sink next to prep sink

Disposition: Call Back - Admin. complaint recommended
[01D-01-5] operator unable to provide parasite destruction letter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go boxes not inverted or protected
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -under prep sink and at rear door
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -cleaning equipment stored with open bags of food product
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on storage shelves in wear washing area
[14-11-5] Equipment in poor repair. -walk in cooler not functioning
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above oven damaged
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling tiles in kitchen porous, not smooth or easily cleanable

Disposition: Administrative complaint recommended
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -operator marked items as raw during inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over sweet potatoes in cook line reach in cooler
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go boxes not inverted or protected
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at 3 compartment sink blocked by soap bucket and tools stored in sink -hand wash sink at rear prep sink blocked by cleaning tools
[41-10-4] Toxic substance/chemical improperly stored. -chemicals stored on clean dish storage shelf above 3 compartment sink
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -cleaning equipment stored with open bags of food product
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -under prep sink and at rear door
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on storage shelves in wear washing area
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling tiles in kitchen porous, not smooth or easily cleanable
[14-11-5] Equipment in poor repair. -walk in cooler not functioning
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees not washing hands between tasks
[16-48-4] Old food stuck to clean dishware/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag over food items at reach in cooler
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above oven damaged
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink over food preparation table in kitchen

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