T-REX CAFE

Name: T-REX CAFE
Address: 1676 BUENA VISTA DRIVE, LAKE BUENA VISTA, FL, 32830, US
Rating: 39

1676 BUENA VISTA DRIVE, LAKE BUENA VISTA, FL 32830

License #5812098

☕ Café/Breakfast ℹ️

39 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 5 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

T-REX CAFE in LAKE BUENA VISTA currently holds an InspectFL Health Score of 39 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 17 major, 33 minor.

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Record snapshot

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The latest inspection on October 26, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 minor.

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Inspector notes

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T-REX 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.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fettuccine temperature 45/48F stored inside walk in cooler overnight prepared on Sunday 10/25 checked on Monday 10/26 not cooled within 6 hours.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried milk splashed on the surface.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers cavatappi stored inside walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Checked temperature of fettuccine prepared 10/25 48F /45F stored inside walk in cooler overnight, not properly cooled down within 6 hours. Issued stop sale notice for fettuccine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of stuffed salmon 45F, ravioli 44F stored inside reach in cooler drawers less than 4 hours recommend quick chill placed in blast chiller. Rechecked temperature stuffed salmon 41F, ravioli 41F

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage stored on the counter with sani wipes located on the cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer Observed ice buildup up inside reach in freezer, on side B. Maintenance defrost the coils at time of inspection.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed three gauges on the dishmachine not able to read must change dishmachine company notify at time of inspection.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer for the reach in cooler on side (B) cook line Manager placed new thermometer inside cooler.
[16-48-4] Old food stuck to clean dishware/utensils. Observed soiled plates and cast iron used skillet meat balls, stored on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky shelves and bottom of reach in cooler used for alcohol.(bar area)
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented can of Carmel topping stored on the counter in the pantry area. Per cast member drop the can from the can rack.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine three times final rinse not sanitizing not working properly dishmachine gauze reads wash cycle 130°f power rinse 140°f, final rinse 150°f thermolabel strip is not turning. Recommend to set 3 compartment sink wash, rinse and sanitize until dishmachine is repaired. Technician for the dishmachine notify at time of inspection will check this afternoon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of bbq ribs 47°f, broccolini 47°f, stored inside reach in cooler per kitchen Manager stored inside at 8:30am checked temperature @10am less than 4 hours recommend to placed in blast chiller. (line side B) maintenance notify at time of inspection, found coils ice build up on the coils, must defrost reach in cooler immediately.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris (onions) dried on the slicer located prep kitchen. Black cutting boards soiled has deep cut marks on the surface used on the cook line.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked on the ends has raw chicken stored inside in the butcher prep room.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while rinsing off blueberries.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage cart.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen.
[16-48-4] Old food stuck to clean dishware/utensils. Observed sauté pans has old food debris stuck to the surface side A.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt shaker and seasoning not labeled on the cook line side B.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures fettuccine 45°f, cherry tomatoes 46°f, shrimp skewers 46°f, side A homemade pico 48°f expo line per Manager stored on the line less than 4 hours recommend to quick chill product in the blast chiller immediately. Rechecked temperatures shrimp skewers 39°f, cherry tomatoes 37.9°f, homemade pico 35°f fettuccine 39°f
[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 no time mark on the products stored on the expo line side A.per kitchen Manager food out items placed on time 9:30am labels must be correct once Product placed on time as public health control. Recommend training for all employees, reviewed form with all kitchen employees, and update form for time.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled stored on the cook line by the fry station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinsing off blueberries in the hand wash sink located on side B.