WHITE WOLF CAFE
1829 N ORANGE AVE · ORLANDO · Orange County · FL 328046414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 2
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (50F – Cold Holding); lettuce (47-50F – Cold Holding); diced tomatoes (47-50F – Cold Holding) cooks line by biscuit oven; pancake batter (68F – Cold Holding); cheese (50F – Cold Holding); turkey (50F); ham (50F) per cook products in coolers less than 4 hours. Operator placed items on ice for temperature recovery. **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. Poached eggs on hot line. Per cook 20 mins time
Intermediate 6
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Darin Beavers 1/22/2025 expired national registry of professionals.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cooks line and salad cooler. Slicer at entrance to back of the house kitchen on prep table.
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and egg Benedict. **Repeat Violation** **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature strips for dish machine. Quaternary for buckets**Repeat Violation** **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. By walk in cooler.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler.
Basic 9
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above biscuit oven.
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooks line and salad station by microwave.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and spatula stored in standing water 77°f by entrance to walk in cooler.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Biscuit oven.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At bar.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers, prep coolers and cooking equipment throughout facility. **Repeat Violation**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. On cooks line. **Repeat Violation**
Inspector observations synchronized from DBPR on September 15, 2026 12:55 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.