GRILLERS LATIN FUSION
2140 S CHICKASAW TRL · ORLANDO · Orange County · FL 32825
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 8
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi mahi Salmon
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with 0 ppm
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over plantains in walk in coolet **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over cooked shrimp in reach in cooler . Raw chicken over pork in walk in coller Corrected On-Site** **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi mahi thawed in package completely thawed Raw salmon thawed in package and completely thawed
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept at room temperature for 1hr with temperature of 71F. Chimichurri 70F kept in counter for two hours Cilantro garlic sauce 70F in counter for two hours Garlic aioli sauce 70 kept in counter for 1 hr Operator added ice **Corrective Action Taken** **Repeat Violation**
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. Sushi rice made at 12 with no date marked .
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice kept on steam well for less than 4 hrs with temperature of 120F reheat to 165F Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
Intermediate 4
53A-04-6Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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/
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No towels at bar area
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice
Basic 3
32-12-6Basic – Covered waste receptacle not provided in women's bathroom.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
01B-10-4Basic – Dead shellfish and/or shellfish with broken shells. See stop sale. Dead clams
Inspector observations synchronized from DBPR on August 20, 2026 4:27 PM.
Violation category totals
2 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.