ORLANDO, FL. A state inspection of Cayjo on Old Winter Garden Road on June 4 found that food was not being cooked to required minimum temperatures, a violation that inspectors classify as a direct pathway for pathogens like Salmonella to survive and reach customers. The restaurant was not emergency-closed.

The June 4 inspection produced six high-severity violations and four intermediate violations. That is the same total as the prior inspection on April 13, and it follows a stretch earlier this spring that included 11 high-severity violations on April 6 and 12 on April 2.

What Inspectors Found

1HIGHFood not cooked to required minimum temperaturePathogen survival risk
2HIGHToxic chemicals improperly stored or labeledChemical poisoning risk
3HIGHToxic substances improperly identified/stored/usedToxic exposure risk
4HIGHFood contact surfaces not properly cleaned/sanitizedCross-contamination risk
5HIGHFood in poor condition, mislabeled, or adulteratedFood quality hazard
6HIGHNo consumer advisory for raw/undercooked foodsUninformed customer risk
7INTImproper sewage or waste water disposalFecal contamination risk
8INTSingle-use items improperly reusedContamination risk
9INTInadequate ventilation and lightingAir quality hazard
10INTImproper waste disposal or recyclingPest attraction risk

The undercooking violation sits at the top of the list for a reason. Salmonella in poultry survives below 165 degrees Fahrenheit, and a single undercooked serving is enough to cause illness. That violation appeared alongside two separate chemical storage violations, meaning toxic substances were improperly stored or labeled near food preparation areas.

Food contact surfaces were also found to be improperly cleaned or sanitized. Cutting boards, prep surfaces, and utensils that carry bacteria from one food to another are among the most common vehicles for cross-contamination in commercial kitchens.

Inspectors additionally cited food in poor condition, mislabeled, or adulterated, and noted the absence of a consumer advisory for raw or undercooked items. Without that advisory posted, customers who are elderly, pregnant, or immunocompromised have no way of knowing they are ordering food that carries an elevated risk.

On the intermediate side, inspectors found improper sewage or wastewater disposal, single-use items being reused, inadequate ventilation and lighting, and improper waste disposal. Overflowing or mismanaged waste draws rodents and cockroaches, both of which carry disease.

What These Violations Mean

The undercooking citation is not a paperwork problem. When poultry or other proteins do not reach their required internal temperatures, bacteria that were present before cooking remain alive and active in the food served to customers. The risk is acute, not theoretical.

The two chemical violations compound that concern. Improperly stored or unlabeled toxic substances near food preparation areas create a contamination pathway that is entirely separate from bacteria. A mislabeled chemical used in food prep, or a cleaning agent stored above food, can cause acute poisoning with no warning and no visible sign in the food itself.

Improperly cleaned food contact surfaces tie the other violations together. If surfaces are not sanitized between uses, bacteria from undercooked protein, adulterated food, or chemical residue can transfer to every item prepared on that surface afterward.

The sewage violation adds a layer that is harder to overlook. Raw sewage carries pathogens including E. coli and hepatitis A. Improper disposal anywhere in the facility means fecal contamination is a live possibility throughout the kitchen.

The Longer Record

Cayjo Inspection History, Selected Dates

2016-04-21: Emergency ClosureRoach activity. Reopened the following day.
2026-04-02: 12 high, 7 intermediate violationsHighest single-inspection total in the recent record.
2026-04-06: 11 high, 7 intermediate violationsSecond inspection in five days, still 11 high-severity findings.
2026-04-13: 6 high, 4 intermediate violationsViolation count dropped but high-severity findings remained.
2026-06-04: 6 high, 4 intermediate violationsSame totals as April 13. Facility remained open.

Cayjo has 46 inspections on record and 591 total violations documented across that history. That volume reflects a facility that has been inspected repeatedly and has accumulated citations at a rate that stands out even among restaurants with long inspection histories.

The spring 2026 sequence is particularly concentrated. Four inspections occurred between April 2 and April 13 alone, producing 12, 12, 11, and 6 high-severity violations respectively. The two April 2 inspections on the same date, one with 12 high-severity findings and one with 2, suggest a callback inspection that still found serious problems.

The facility's one prior emergency closure came in April 2016, for roach activity, and the restaurant was allowed to reopen the next day. The October 2025 inspection produced zero high-severity and zero intermediate violations, which makes the January and April 2026 surge harder to explain as a gradual drift.

Still Open

The June 4 inspection ended without an emergency closure order. Six high-severity violations, including undercooking, two chemical hazards, unsanitary food contact surfaces, adulterated food, and no consumer advisory for undercooked items, were documented, and the restaurant continued serving customers.

The state's threshold for emergency closure typically requires an immediate, serious threat to public health. Whether six high-severity violations at a facility with 591 violations on record and a prior emergency closure meets that threshold is a determination inspectors made on June 4.

Cayjo remained open.