Ana's Brazilian Kitchen
Last inspected: Apr 2, 2025
67
Score
Ana's Brazilian Kitchen has been inspected six times since 2022. Inspectors last stopped by on Apr 2, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
6
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 2, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored./chemical spray bottles stored with unwrapped straws/ **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce 45F, less than 4 hours.
03A-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags hanging on food storage and cleaned dish rack/ **Corrected On-Site** **Repeat Violation**
40-06-5
67
Oct 30, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, kitchen reach in freezer/ **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./some cleaned food containers with stained.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee backpacks hanging on storage rack/ **Repeat Violation**
40-06-5
Basic - Equipment in poor repair./kitchen reach in cooler and freezer.
14-11-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./missing name and address of the establishment.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters heavily soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
55
Mar 14, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
52
Jul 10, 2023
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then put salt on top without washing hands/kitchen cook/advised.
12A-27-4
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./observed kitchen cook cut cooked chicken for salad with bare hands/advised.
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw steak, two door reach in freezer.
08A-20-5
High Priority - Toxic substance/chemical improperly stored./chemical spray bottle stored next to oranges, feint wait station/ **Corrected On-Site**
41-10-4
Basic - Two door reach in freezer has accumulation of soil residues.
22-16-4
Basic - Ice buildup in reach-in freezer/front wait station reach in freezer.
14-69-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./three door prep cooler gaskets soiled.
23-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./two containers packaged on site with no date on the products.
02D-03-4
41
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jul 8, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2022. Operator renewed immediately, license now current active, expires 4/1/2023. **Corrected On-Site**
50-17-2
Intermediate - Handwash sink used for purposes other than handwashing./tongs and other small utensils inside hand sink/next to 3 compartment sink/ **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times./blocked by garbage can/ hand wash sink next to 3 compartment sink/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./ one employee certificate expired.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water on kitchen prep table/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water./under kitchen reach in freezer.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on stove. Grease build up at the back panel behind the stove.
23-03-4
Basic - Working containers of food removed from original container not identified by common name./sugar container on condiment shelf/ **Corrected On-Site**
02D-01-5
52
Frequently Asked Questions
When was Ana's Brazilian Kitchen last inspected?
The most recent health inspection at Ana's Brazilian Kitchen on file is from Apr 2, 2025. The public record contains six inspections in total.
What is the most common violation at Ana's Brazilian Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Ana's Brazilian Kitchen.
How does Ana's Brazilian Kitchen compare to other restaurants in Orlando?
Ana's Brazilian Kitchen most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Ana's Brazilian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Ana's Brazilian Kitchen have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ana's Brazilian Kitchen 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 Ana's Brazilian Kitchen inspected?
Based on the inspection history on file, Ana's Brazilian Kitchen is inspected around two times per year on average.
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