🪰1,191,940 violations tracked across 67 Florida counties

EAGLES NEST CAFE

4555 W HWY 318, ORANGE LAKE, FL 32681

License #5202737

☕ Café/Breakfast ℹ️
66.6 Grade F / 100

Failing Health Score

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Latest inspection
April 15, 2026 · 14 findings · 3 critical
Routine - Food
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
10
Clean inspections
2
Callback visits
0
Latest clean pass
January 29, 2026

The latest inspection on April 15, 2026 shows 14 observation rows: 3 critical, 7 major, and 4 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
80%
Inspector notes
52
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

EAGLES NEST CAFE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station .
  • [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to dry storage room ice machine.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line greasy. Area around soda nozzles of wait station soda machine soiled with old food debris. Hand washing sink in wait station stained.
  • [36-10-4] Soiled floors/carpeting. Floor behind reach-in cooler next to cook line.
  • [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Employee primed machine, 50 ppm.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over shrimp in reach-in cooler next to kitchen hand washing sink. Employee placed beef under shrimp.
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face and glasses then proceeded to handle lettuce on make line without washing hands and changing gloves. Manager had employee wash hands and change gloves.
  • [05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer for cook line grill drawers reading 80 F. Ambient temperature of grill drawers is 40F.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table soiled with old food debris. Water nozzle for wait station tea machine has buildup of lime and calcium.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No soap, hand towels or sign at hand washing sink next to ice machine. No soap and hand towels at dish area hand washing sink.
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in reach-in cooler next to kitchen hand washing sink. Employee stated chicken prepared the previous morning. Employee placed proper date marked on chicken.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner at host stand.
  • [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in corner of kitchen, 77F.
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