SOFRITO LATIN CAFE

Name: SOFRITO LATIN CAFE
Address: 8607 PALM PARKWAY, ORLANDO, FL, 32836, US
Rating: 26.3

8607 PALM PARKWAY, ORLANDO, FL 32836

License #5812616

☕ Café/Breakfast ℹ️

26.3 Grade F / 100

Failing Health Score

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Latest inspection

November 5, 2026 · 12 findings · 2 critical

Routine - Food

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Quick take

SOFRITO LATIN CAFE in ORLANDO currently holds an InspectFL Health Score of 26.3 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 November 5, 2026. Across those visits, inspectors documented 85 total violations — 19 critical, 24 major, 42 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 4, 2026

The latest inspection on November 5, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

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SOFRITO LATIN 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: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperatures of raw beef 68F, marinated chicken breast 68F, skirt steak 68F, raw shrimp 68F stored inside reach in cooler drawers overnight on the cook line.
[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. Observed liquid eggs not date marked stored inside reach in cooler in the back area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee filling up a pan inside hand wash sink located in the cook line. Educated the employee and operator.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Olay stored with deli sheets on the storage shelves located in the expo line.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic containers stacked on the storage shelves located near dishmachine.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled concrete floor in the back area where reach in freezers and reach in cooler stored in the back area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan guard covers has terrible mold like growth on the surface inside walk in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed wiping cloths bucket stored directly on the floor in the expo line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw beef 54F, marinated chicken 68F, skirt steak 68F, raw shrimp 68F stored inside reach in cooler drawers over night issued stop sale notice immediately.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the Fire suppression hood system. Plastic curtains has mold like growth located inside walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board on the sandwich reach in cooler has yellow and red stains.

No direct DBPR report link for this visit. This record comes from DBPR's public inspection history, which does not include the report's visit identifier, so there is no direct report link. Search DBPR ↗

Disposition: Met Inspection Standards
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils (tongs) stored inside standing water near steam table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression hood filters terrible accumulation of grease dripping down on the edge of the panel. ( cook line)
[08B-12-5] Stored food not covered. Observed beef empanadas and chicken uncovered stored inside reach in freezer.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed salmon in the reach in cooler drawers per Manager salmon may be undercooked if customers request, spoke to manager using Festival Latin foods notify company at time of inspection. Must cook to 145°f until receive proof of parasite destruction letter Aqua Chile 1/3/2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures diced ham 44°f, shredded cheese 44°f, sliced tomatoes 45°f stored on the top panel reach in cooler stored inside the cooler less than 4 hours recommend to quick chill food items. Checked garlic mayo 52°f stored inside reach in cooler. Manager notify refrigeration company arrived at end of inspection.
[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. Observed sauces mojo, house dressing, garlic mayo stored on the expo line not time mark per shift lleader stored product out at 7:30 am must be marked daily for 4 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has dried food particles left on the blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bowls stored inside hand wash sink located in the dish machine area. Employee removed at time of inspection
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink used for dumping ice in the bar, only can be used for hand washing spoke to Manager at time of inspection.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the ends used for empanadas.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking sanitizer.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked spring mix 44°f, pork belly 51°f stored inside reach in cooler per employee less than 4 hours recommend to quick chill product immediately.
[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. Observed salmon thawing inside the walk in cooler inside ROP package.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelets while working in the dishmachine area.
[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. Observed employee scrape soiled plates and bowls placed in the dish machine area wearing gloves did not remove gloves and wash hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed salmon in the reach in cooler per Manager salmon may be undercooked if customers request. Manager will notify company .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above skirt steak inside walk in cooler.
[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. Observed gallon of milk stored inside reach in cooler not date marked bar cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled has red stains on the surface stored on the counter on the cook line. Recommend replace or resurface cutting boards per Manager has company to exchange.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed revised plans on 4/8/2025 show wall at ware wash area removed from original plans to be able to remove hand sink next to 3 comp sink on the original plans, observed at this time of inspection hand sink removed next to 3 compartment sink wall has not been removed. No easy access to hand sink from wash wash area, No Hand wash sink within ware wash area at this time. 60 day callback inspection. Stated on inspection report4/8/2025 spoke to Duke in plan review .

Disposition: Met Inspection Standards
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on plastic containers
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe on detergent for the dish machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed incorrect label on the triplet inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 44°f stored on the top panel reach in cooler less than 4 hours, chimichurri 68°f stored at room temperature recommend to quick product.immediately
[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. Checked chimichurri 68°f stored at room temperature Recommend Time as public health control.
[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. Observed gallon of milk stored overnight not date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains left on the surface (sandwich prep line)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan for the sauces left out at room temperature. Plan given to operator at time of inspection.

Disposition: Met Inspection Standards
[24-14-4] Clean utensils stored between equipment and wall. Observed knives stored in between counter on the cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor on the cook line.
[51-18-6] No copy of latest inspection report available. Observed copy of last inspection report
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to plastic containers on the storage shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spring mix 46°f, whole shell eggs 48°f stored in ice bath on the cook line, recommend to submerge the product ice to be around the entire container. Per Manager stored less than 4 hours on the cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of plantains 104°f stored underneath the heat lamp on cook line. Recommend to reheat plantains to 165°f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean empanadas machine has old food debris Clean tomato chopper dried product ion the surface.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container used for ground beef cracked on all four corners in the back prep kitchen.
[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. Observed one employee name Astrid Thourey working the expo line no proof of employee training, must provide proof by next unannounced inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portion of flan stored inside reach in cooler not date marked ( bar area)

Disposition: Met Inspection Standards
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of triple door reach-in cooler, operator moved closest to the door
[14-01-5] Bowl or other container with no handle used to dispense food. -employee used small black bowl to portion rice
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed
[36-17-5] Floor tiles missing and/or in disrepair. -broken/missing tiles in dishwashing area
[10-20-4] In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator relocated
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -empanada hot holding unit
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at exit to kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic behind soda nozzles in dining area soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall above 3 compartment sink has an accumulation of black, mold-like substance -wall behind/above sprayer hose in dishwashing area has a light accumulation of food debris -wall around handwash sink at end of cookline has an accumulation of grease and food debris
[29-11-4] Water leaking from pipe under 2 compartment food prep sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on bar between uses, operator relocated to sanitizer bucket
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk-in cooler, employee reorganized walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes 50F and raw shell eggs ambient air temperature 55F, per operator on ice bath underneath products less than 2 hours, operator added ice around containers, rechecked 30 minutes later diced tomatoes 39F and raw shell eggs ambient air temperature 45F