FOUNTAIN VIEW CAFE

Name: FOUNTAIN VIEW CAFE
Address: 7600 INTERNATIONAL DR, ORLANDO, FL, 328198237, US
Rating: 25.3

7600 INTERNATIONAL DR, ORLANDO, FL 328198237

License #5800081

☕ Café/Breakfast ℹ️

25.3 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FOUNTAIN VIEW CAFE in ORLANDO currently holds an InspectFL Health Score of 25.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 59 total violations — 16 critical, 15 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 8, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

FOUNTAIN VIEW CAFE has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer , did not clean hands from dirty to clean equipment, spoke to operator to address that hands needed to be washed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. By handwashing soap by prep table
[32-23-5] Handicap stall out of service .
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee was drinking by his food preparation, operator has spoken to individual about getting rid of employee drink and wash hands
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee did not wash cucumbers before cutting on station, operator address that cucumbers needed to be washed before prepping and storing in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener by prep table
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown gravy in reach in cooler by cooks line
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Posted in bar area, provided form to operator to post in consumer advisory
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in black pepper , in dry storage area , operator removed
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray next to soda station , operator removed
[35A-09-4] Presence of insects, rodents, or other pests. 10 ants above cash register in bar area
[33-06-4] Trash receptacles not provided where needed in establishment. By handwashing sink by cooks line

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen dust build up throughout the establishment.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping fruit without hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station in dining room.
[14-69-4] Ice buildup in walk-in freezer.
[08B-12-5] Stored food not covered. Flour stored in open container.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Whole intact roast (57F - cooling) and cooked chicken (46F - cooling). Cooling over night
[01B-01-4] Dented/rusted cans present. See stop sale. Operator discarded canned Peaches and canned black beans.
[12A-13-4] Dishwasher handled soiled utensils and then engaged handled clean utensils without washing hands. Manager counseled employee on proper handwashing procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole intact roast (57F - cooling); cooked chicken (46F - cooling)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked roast and cooked chicken wrapped tightly with aluminum foil prevent proper cooling. Whole intact roast (57F - cooling) and cooked chicken (46F - cooling) Cooling over night
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards Soiled drink and juice nozzles at all beverage 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/Sandy Thomas.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting in dining area beverage station.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. On compline red coated tong has cracked handle.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight
[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.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook cracked eggs did not wash hands then touched serving plate. Manager educated employee on site.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 fruit flies in bar area by beer draft handles.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. On cook-line, employee using wiping cloth to touch cooked eggs. Manager educated cook.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey sausage patties over precooked sauagae
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler beef stew (47F -Cooling); roast (71F - Cooling) Cooling overnight Stew was in deep pan and covered Roast was whole and covered Advised to use smaller pans and not cover for stew and cut roast into smaller pieces and not cover
[31A-09-4] Handwash sink not accessible for employee use at all times in kitchen.