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 10 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 141 total violations — 21 critical, 38 major, 82 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

90%

Imported observations

141

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.

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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.

Call Back - Extension given, pending
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[14-11-5] Equipment in poor repair. -low boy cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[16-48-4] Old food stuck to clean dishware/utensils.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[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.
[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.

Call Back - Extension given, pending
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
[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
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -shelf above 3 compartment sink
[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
[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
[14-11-5] Equipment in poor repair. -low boy cooler not working
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[16-48-4] Old food stuck to clean dishware/utensils.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[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
[14-31-5] Nonfood-grade bags used in direct contact with food. -multiple items throughout
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw eggs stored with un washed produce, containers touching
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over drinks in walk in cooler
[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
[41-10-4] Toxic substance/chemical improperly stored. -chlorine stored above single service items next to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at rear door
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons
[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.
[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.
[27-11-4] No running water at mop 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. -all items throughout lack date marking
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[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

Warning Issued
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[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
[16-48-4] Old food stuck to clean dishware/utensils.
[08B-38-4] Food stored on floor. -boxes of oil in kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink water line
[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
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles with purple substance at front counter not labeled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout rear of kitchen
[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
[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
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook lime cutting board
[25-05-4] Single-service articles improperly stored. -food boxes on floor in dry storage cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook lime cooler seals -storage shelves throughout
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at front counter used to store bar spoons
[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

Emergency order recommended
[14-11-5] Equipment in poor repair. -low boy cooler not working -walk in cooler not working
[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.
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[41-10-4] Toxic substance/chemical improperly stored. -pesticides stored with food contact surfaces
[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.
[16-46-4] Old labels stuck to food containers after cleaning.
[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.
[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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -all ceiling tiles in kitchen
[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
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. -dishes in hand wash sink in kitchen
[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
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

Call Back - Admin. complaint recommended
[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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above oven damaged
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go boxes not inverted or protected
[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
[01D-01-5] operator unable to provide parasite destruction letter
[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. -cutting board at cook line reach in cooler
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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.
[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

Administrative complaint recommended
[14-11-5] Equipment in poor repair. -walk in cooler not functioning
[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
[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
[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
[41-10-4] Toxic substance/chemical improperly stored. -chemicals stored on clean dish storage shelf above 3 compartment sink
[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.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[16-48-4] Old food stuck to clean dishware/utensils.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[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.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line reach in cooler
[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
[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
[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
[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.
[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

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