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Mixed Health Record
How is this score calculated? → 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.
FACE TEA in ORANGE CITY currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 6, 2026. Across those visits, inspectors documented 11 total violations — 2 critical, 4 major, 5 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 6, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
FACE TEA has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-01-5] Bowl or other container with no handle used to dispense food. In sauce
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine light buildup of slime
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and lotion on a shelf with tea powders.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Soup
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu; raw tuna over sauce.
- [08B-38-4] Food stored on floor. Oil and vinegar containers stored on the floor in the kitchen
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 66F, out for a couple of hours and until gone per operator. Advised to use time as a public health control. Operator time marked.
- [31A-09-4] Handwash sink not accessible for employee use at all times. In unused employee bathroom, blocked by boxes. Advised to remove fixtures if using for storage or clear area around sink.
- [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. New employee on duty with no proof of food handler training, employed for approximately two weeks per operator
- [52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Crab advertised on the menu board and on the print menu. Imitation crab served. Operator changed it on Wall menu and pulled all ordering menus and to go menus and marked the C with a K to indicate imitation crab
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American
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