Adega Gaucha
Last inspected: Jan 5, 2026
55
Score
The health department has logged eight inspections at Adega Gaucha, the earliest from 2023. On Jan 5, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded two times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 5, 2026
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Displayed food not properly protected from contamination. -Farof and bread, on buffet line not protected with sneeze guard. Operator immediately removed under sneeze guard **Corrected On-Site**
08B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink blocked by trash can at bar. - hand sink blocked by trash can and co2 tank at wait station.operator removed all **Corrected On-Site**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Less than 160F. Maintenance immediately done on dishwasher to set up as chemical sanitation. Tested at 100ppm chlorine **Corrected On-Site**
22-56-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In warewashing area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket torn in prep cooler on line
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in cheese sauce prep cooler
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. -Water on floor at wait station. And underneath dishwasher
29-19-4
55
Dec 17, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef, black beans, creamy corn at 46F per operator placed in cooler for more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef, black beans, creamy corn at 46F per operator placed in cooler for more than 4 hours.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation reach in cooler for desserts
14-36-5
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
24-11-4
61
Apr 1, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat prep station **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label by dish area **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at cook line **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
74
Dec 20, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator has last date sold on separate sheet ,but not on tag.
01C-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler on cook line.
38-07-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink in front of cook line
29-20-5
82
May 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibbs at mop sink.
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
78
Dec 12, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Sanitation must be done in triple sink till fixed. Operator called ECO lab
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle both bar **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Open dumpster lid.
33-16-4
61
Jun 12, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Mar 22, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender cutting lemons at bar. Coached employee on proper glove usage **Corrected On-Site** - From follow-up inspection 2023-03-22: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw meatballs (47F - Cold Holding); butter (47F - Cold Holding); milk (47F - Cold Holding); shell eggs (47F - Cold Holding); Brie (47F - Cold Holding); shredded cheddar (47F - Cold Holding); feta (47F - Cold Holding); fresh mozzarella (47F - Cold Holding); pasteurized eggs (47F - Cold Holding); cream cheese (47F - Cold Holding); flan (49F - Cold Holding); pasta (49F - Cold Holding); soup vide cauliflower (48F - Cold Holding); Brussels sprouts (48F - Cold Holding); potato salad (48F - Cold Holding) **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. In employee bathroom - From follow-up inspection 2023-03-22: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cambro containers at dish - From follow-up inspection 2023-03-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In kitchen **Corrected On-Site** - From follow-up inspection 2023-03-22: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At bar **Corrected On-Site** - From follow-up inspection 2023-03-22: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. In prep area and outside of employee bath **Corrected On-Site** - From follow-up inspection 2023-03-22: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At server area next to single glass door beverage cooler - From follow-up inspection 2023-03-22: **Time Extended**
51-11-4
52
Frequently Asked Questions
When was Adega Gaucha last inspected?
The most recent health inspection at Adega Gaucha on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Adega Gaucha?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Adega Gaucha.
How does Adega Gaucha compare to other restaurants in Orlando?
Adega Gaucha most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Adega Gaucha's inspection record improved over time?
No. Recent inspections at Adega Gaucha have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Adega Gaucha means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Adega Gaucha inspected?
Based on the inspection history on file, Adega Gaucha is inspected around three times per year on average.
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