EGG-CELENTE
5931 INTERNATIONAL DR STE 3 & 4 · ORLANDO · Orange County · FL 32819
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
38 full violation description(s) documented by the inspector during this visit.
High Priority 10
12A-13-4High Priority – 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. Dish person Manager educated
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. 1)Arepa pan in walk in cooled 2) cook using paper towel for draining grease from bacon Manager addressed **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over juice on walk on cooler
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1/6 pan of cabbage 3-10 (2) 1/6 pan of sliced ham 3/13 (2) 1/6 pan of diced ham 3/13 (2) 1/3 pan of sliced Turkey 3/11 (2) 1/6 pan of sliced salami 3/5 (3) 1/6 pan of cooked beef 3/14 1/2 pan of shredded beef 3/14 1/2 pan of refried beans 3/14 1/2 pan of cooked sliced red peppers 3/11 1/2 pan of cooked onions 3/14 Hotel pan of refried beans 3/13 1/3 pan of roasted cherry tomatoes 3/13
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1/6 pan of cabbage 3-10 (2) 1/6 pan of sliced ham 3/13 (2) 1/6 pan of diced ham 3/13 (2) 1/3 pan of sliced Turkey 3/11 (2) 1/6 pan of sliced salami 3/5 (3) 1/6 pan of cooked beef 3/14 1/2 pan of shredded beef 3/14 1/2 pan of refried beans 3/14 1/2 pan of cooked sliced red peppers 3/11 1/2 pan of cooked onions 3/14 Hotel pan of refried beans 3/13 1/3 pan of roasted cherry tomatoes 3/13
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Room temperature on cooks line Placed in reach in cooler Advised to place on time plan **Corrective Action Taken**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Ice had debris in ice machine
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancakes batter 51F Liquid eggs 53F Chimmichurri 67F In kitchen Placed in cooler for temperature recovery 30 minutes later Pancake batter 41 Liquid eggs 43 Operator sliced to be using time plan and provided **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted potatoes in expo 112 Discarded Remade and the was 166 **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. 1)Next to single service items on top of walk in cooler. 2) spray bottle next to lemon juice
Intermediate 11
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Raw smoked salmon in under counter cooler on cooks kine
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Dish person rinsed hands in 3 comp sink
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scoop ice Manager discussed with employee
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting boards stained soiled on sandwich top,reach in cooler on cooks line 2) can opener
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. By ice machine **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine **Repeat Violation**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By three comp sink
29-28-4Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 1/22
27-16-5Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Woman's restroom 75F
Basic 17
14-01-5Basic – Bowl or other container with no handle used to dispense food. In potato bowl on expo line
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured at the bar
24-06-4Basic – Clean utensils or equipment stored in dirty container at the bar.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep sink on cooks line
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish room
08B-38-4Basic – Food stored on floor. Case of oil on cooks line
10-12-5Basic – In-use ice scoop stored on soiled surface between uses top of ice machine **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment.
22-08-4Basic – Interior of microwave has accumulation of black substance/grease/food debris on server side of expo line
51-18-6Basic – No copy of latest inspection report available.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees at the bar
25-32-4Basic – Reuse of single-service or single-use articles. Flour stored in cheese container under prep table in cooks line
25-05-4Basic – Single-service articles improperly stored. Fooor
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go aluminum pans next to cooks line **Corrected On-Site** **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food in walk cooler
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Hand sink by three comp sink **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. By mop sink
Inspector observations synchronized from DBPR on October 8, 2026 3:14 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.