ORIENT CAFE

Name: ORIENT CAFE
Address: 4525 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 0

4525 S SEMORAN BLVD, ORLANDO, FL 32822

License #5809422

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 14, 2026 · 18 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

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.

Quick take

ORIENT CAFE 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 9 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 189 total violations — 31 critical, 15 major, 143 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 September 14, 2026 shows 18 observation rows: 1 critical, 2 major, and 15 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

189

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08B-38-4] Food stored on floor. Five gallon buckets of salt in storage room. Operator removed from floor
[14-11-5] Equipment in poor repair. Lid to brown rice warmer in server area Gasket reach in cooler storage area by freezer
[14-38-4] Food storage container/container lid cracked or broken. In cook line reach in cooler bin of chicken
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in ice machine server area dusty Vents in hood Shelves in storage room
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by back door Operator stocked
[36-22-4] Floor area(s) covered with standing water. In storage room where oil is stored
[36-73-4] Floor soiled/has accumulation of debris. Cook line under equipment
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and hot box cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. 5 gallon buckets of salt in storage room not labeled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Server station drink nozzles
[08B-12-5] Stored food not covered. Bin of corn on cob in walk in freezer close to major ice build up
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Can of coke in glass door cooler in storage area by walk in freezer Operator removed
[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. Trays of raw chicken over trays of raw beef in walk in freezer by walk in cooler Operator switched
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and walls cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around back door and side door

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from walk in cooler base of bin Small ice machine server area
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in bucket soy sauce cook line Operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and back area
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler cook line
[14-11-5] Equipment in poor repair. Gasket walk in freezer door torn
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen back door and side door
[36-17-5] Floor tiles missing and/or in disrepair. Ware washing area
[14-38-4] Food storage container/container lid cracked or broken. Bin of chicken in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Open soda drink stored in reach in cooler by walk in freezer. Operator removed.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and salt on cook line Operator labeled
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over cases of lemons in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp and plantain reach in cooler cook line Raw salmon rolls over unwashed produce in glass door cooler Raw shell eggs over washed and cut mushrooms and green peppers Operator switched
[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 stored over krab meat in walk in freezer
[41-10-4] Toxic substance/chemical improperly stored. Bottle of windex in server area on top of coffee brewer Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Drink nozzles server area by tea brewers

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Pan of uncovered raw fish in walk in freezer Operator covered and labeled
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook at flat top grill front area He put on hat
[14-11-5] Equipment in poor repair. Gasket glass door cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door to back door has gap on top and bottom Side door in dining room
[14-38-4] Food storage container/container lid cracked or broken. Red bin with fried chicken in reach in cooler kitchen Operator switched
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters ice machine server stations Vents in hood
[08B-12-5] Stored food not covered. Bin of fried shrimp in walk in freezer Prepped sushi rolls in glass door cooler Operator covered
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi station Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw beef over cut vegetables in walk in cooler Operator switched
[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 beef over prepped cheese wontons in walk in freezer. Operator switched
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; cooked bbq chicken (130F - Hot Holding)per operator 10 minutes Operator put back in oven Recheck 181
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in reach in cooler on cookline Prepped sushi rolls glass door cooler Operator date marked all items
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle bleach and bottle of cleaner for ice machine in maintenance room Operator labeled

Disposition: Met Inspection Standards
[36-03-4] Cove molding at floor/wall juncture broken/missing. Several throughout
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer front line. Operator removed
[08B-48-4] Employee preparing food in customer section of dining area. Employees cutting ends off beans in dining room. Operator had them move
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Gasket glass door cooler in back storage Gasket walk in freezer door
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezers
[36-12-4] Floors not constructed to be easily cleanable. Uneven floor by dish machine.
[14-38-4] Food storage container/container lid cracked or broken. Several throughout
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Tall reach in cooler front line Walk in freezer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In pot of cooked rice In bin of sugar Operator removed
[29-49-6] Standing water in bottom of reach-in-cooler. Tall cooler frontline
[08B-12-5] Stored food not covered. In freezer
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline Operator removed
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm Operator added bleach 100ppm
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[29-10-4] Water line from storage tank not properly constructed. Under handwashing sink by walk in cooler

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in storage room. In maintenance closet
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Througout
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bins on shelf in prep area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Throughout several cracked or,issing
[14-11-5] Equipment in poor repair. Gasket on glass door cooler. Gasket on white freezer chest front line.
[36-22-4] Floor area(s) covered with standing water. Under and behind fountain machine front counter.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout
[14-38-4] Food storage container/container lid cracked or broken. Lid to crab legs in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood and outside of hood vents
[10-14-5] Ice bucket/shovel stored on floor between uses. Front counter fountain machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer chest front line
[10-08-5] Ice scoop handle in contact with ice. Ice machine front line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in raw pork in makeline
[38-01-4] Light shield damaged/in disrepair. Several throughout
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
[29-49-6] Standing water in bottom of reach-in-cooler. Glass door cooler in back. Drain line disconnected Operator reconnected
[08B-12-5] Stored food not covered. In freezer tub of imitation krab wrapped with bacon
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handsink front line does not turn all the way off.
[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. Oppm
[08A-04-5] Raw animal food stored over or with unwashed produce. Cases of shelled eggs over boxes of produce in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; bean sprouts (54F - Cold Holding); cooked pork (55F - Cold Holding); imitation krab (55F - Cold Holding); raw pork (55F - Cold Holding); raw chicken (51F - Cold Holding); raw shrimp (50F - Cold Holding); raw beef (49F - Cold Holding); shelled eggs ambient (60F) Per operator only for 2 hours. Operator removed everything from makeline and put back in walk in cooler to cool.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried salmon Per operator only 2 hours since open
[41-25-4] Tracking powder pesticide used inside establishment. Behind oven in kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in reach in coolers and walk in coolers.
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner for ice machine in storage room. Operator labeled
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from walk in.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. And walls throughout.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Throughout
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Several gaskets on coolers and freezer door. Door on white upright freezer in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Freezer floor. Throughout.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cookline.
[10-20-4] In-use tongs stored in between gas line and cinder block.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Msg in storage room.
[38-01-4] Light shield damaged/in disrepair. Multiple
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine in server area. Mixer in prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of standing water make cooler in kitchen.
[25-32-4] Reuse of single-service or single-use articles. Raw chicken box reused for bean sprouts.
[08B-12-5] Stored food not covered. In glass door cooler. Freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in standing water. Operator turned on cold water.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar on cookline, msg in storage room.
[01B-01-4] Dented/rusted cans present. See stop sale. 3 cans of mandarin oranges.
[08B-02-4] Displayed food not properly protected from contamination. Sauce at buffet.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken/fish over unwashed produce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab Salad (50F - Cold Holding); egg custard (49F - Cold Holding) per operator for 30 minutes. Operator discarded.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Inspection started at opening and food that was already out on buffet not time marked at time of arrival. Operator told us was made within 30 minutes.
[41-25-4] Tracking powder pesticide used inside establishment.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine test strip turned black. Manager corrected.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Imitation krab prepped in glass door cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tumbler in storage room. Soiled lids in walk in cooler. Knife rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By back door.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket And drinking cups on front line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Drink in reach in cooler.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[14-11-5] Equipment in poor repair. Gasket on reach in freezer. Gasket on hot box. Molding on bottom of walk in door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Back dish area.
[08B-38-4] Food stored on floor. Throughout.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood. Outside of ice machine. Rust/debris bottom of white reach in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados still with sticker.
[29-49-6] Standing water in bottom of walk in cooler.
[08B-12-5] Stored food not covered. Chicken in walk in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Locked fence area out back door.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar by reach in freezer.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 #10 can vanilla pudding 1 #5 can of hoisin sauce
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw shrimp, raw pork over ready to eat vegetables, smoked sausage, cooked corn and sauces Makeline in kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on make line in kitchen 45F. Operator moved to freezer for rapid chill. Second Temperature at 41F.
[08A-04-5] Unwashed romaine lettuce and scallions over ready to eat dumplings.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer 400ppm. Corrected to 50ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line. Can opener
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Back by walk in door.