MARTIN CAFETERIA MAIN

Name: MARTIN CAFETERIA MAIN
Address: 5600 SANDLAKE RD, ORLANDO, FL, 32819, US
Rating: 98.8

5600 SANDLAKE RD, ORLANDO, FL 32819

License #5800555

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

98.8 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

MARTIN CAFETERIA MAIN in ORLANDO currently holds an InspectFL Health Score of 98.8 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 27 total violations — 3 critical, 7 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 included 3 critical violations, 6 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. boiled eggs (62-58F - cooling)
[06-09-1] 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. Mahi labeled remove from packaging not removed thawed on speed rack. See stop sale
[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.
[14-11-5] Equipment in poor repair. Fryer basket broken wire Gaskets hot line
[21-10-4] Soiled dry wiping cloth in use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Gasket reach in containing stuffed fish Ice chit left machine
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
[31A-04-4] Handwash disrepair and out of service from food prep and serving on from buffet service and prep line near pizza station
[36-22-4] Floor area(s) covered with standing water under dish machine and floor not clean
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys in back prep area
[29-08-4] Plumbing system in disrepair. Water leak in hot room in dish area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch bracelet
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Butter cooler out front
[10-20-4] In-use tongs stored on equipment door handle between uses. Strainer hanging on side of fryer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior white large can dispenser soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar
[41-17-4] Spray bottle containing toxic substance not labeled local in prep area
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Reheating beef (117-134F - Hot Holding) burger (121F - Hot Holding)
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ R Kraftpatchick 1/10/2020
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched glasses and cleaned with gloves hands and then touched clean utensils
[08B-12-5] Stored food not covered. Cookies walk in freezer
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77°f in employee ladies restroom

Community reaction

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Community pulse