Bon Appetit Grill
Last inspected: Mar 30, 2026
78
Score
The health department has logged 11 inspections at Bon Appetit Grill, the earliest from 2022. Inspectors last stopped by on Mar 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
“Ceiling not smooth” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Orlando restaurant scene, this is about average. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beef no date marking
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in multiple areas
36-37-5
Basic - Floors not maintained smooth and durable. -tile floor in disrepair throughout
36-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
78
Dec 17, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From yesterday rice and peas (49F - Cold Holding) - From follow-up inspection 2025-12-17: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From yesterday rice and peas (49F - Cold Holding) - From follow-up inspection 2025-12-17: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken pastry (110F - Hot Holding) less than 4 hours in display case. Provided time control form for use in this area. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-12-17: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Turkey and other products - From follow-up inspection 2025-12-17: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and woman - From follow-up inspection 2025-12-17: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over buffet line.n Dry storage area **Repeat Violation** - From follow-up inspection 2025-12-17: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Assorted colors of medium boards. - From follow-up inspection 2025-12-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on silver reach in cooler. **Repeat Violation** - From follow-up inspection 2025-12-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-12-17: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler - From follow-up inspection 2025-12-17: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-12-17: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of the display case. - From follow-up inspection 2025-12-17: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Stored food not covered. Chicken Stock and beans. Management covered. **Corrected On-Site** - From follow-up inspection 2025-12-17: **Time Extended**
08B-12-5
37
Oct 14, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From yesterday rice and peas (49F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From yesterday rice and peas (49F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken pastry (110F - Hot Holding) less than 4 hours in display case. Provided time control form for use in this area. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Buffet hot line added to counter area across from bar. Ceiling over food service not smooth and easily cleanable. **Warning**
51-16-7
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Turkey and other products
02C-04-5
Basic - Equipment in poor repair. Gasket on silver reach in cooler. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of the display case.
25-06-4
Basic - Stored food not covered. Chicken Stock and beans. Management covered. **Corrected On-Site**
08B-12-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and woman
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over buffet line.n Dry storage area **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Assorted colors of medium boards.
14-09-4
33
Jun 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan with turkey, labeled for chicken. Manager updated label. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. legume (105F - Hot Holding); chicken (1112F - Hot Holding). In holding sham less than 4 hours. Manager placed in the oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. Sink At bar. Women's Manager added soap. **Corrected On-Site**
31B-03-4
Intermediate - bottle containing toxic substance not labeled. Manager labeled bottle of soap. **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women and men's
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Buffet line located on front counter.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole behind the pipe located next to hot water heater.
36-32-5
Basic - Equipment in poor repair. Chest freezer in dry storage broken lid and torn gasket.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms **Repeat Violation**
31B-04-4
Basic - Unnecessary items/unused equipment on the premises. Fryer, griddle and other equipment located in dry storage area. Backyard has multiple pieces of equipment old fryers.
33-31-5
45
Apr 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens. Slightly soiled - From follow-up inspection 2025-04-09: **Time Extended** - From follow-up inspection 2025-04-10: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer interior lid and rim torn - From follow-up inspection 2025-04-09: **Time Extended** - From follow-up inspection 2025-04-10: **Time Extended**
14-11-5
90
Apr 9, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: Beef patties, chicken patties, fish 118F-122F hot holding. Less than 4hrs per operator Operator immediately removed to be reheated to 165F for temperature recovery **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings behind bulk seasoning containers at entry way to kitchen 100+ rodent droppings behind AC unit to entry way to kitchen. 100+ rodent droppings insincere cabinets under hand sink at cashier bar that operator does not use. Operator immediately began cleaning **Corrective Action Taken** **Admin Complaint**
35A-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee Drink over steam well. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Chest freezer interior lid and rim torn
14-11-5
Basic - Floor soiled/has accumulation of debris. under cooking equipment
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens. Slightly soiled
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed Boxed Limes over container of cabbage in walk in cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
58
Aug 13, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink. Sink at metric.
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Storage room door.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Lid on rice cambro.
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black debris in oven under stove.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar.
31B-04-4
74
Mar 5, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at side service counter. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom.
31B-04-4
70
Oct 23, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack. **Repeat Violation**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour. **Repeat Violation**
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
70
May 15, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
12A-08-4
High Priority - Employee washed hands with no soap.
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager educated staff and she started at hand sink. **Corrected On-Site**
12A-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.provided forms. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Manager replaced soap **Corrected On-Site**
31B-03-4
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.
53B-14-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Storage area
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table. Staff removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager removed pans to dry. **Corrective Action Taken**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken.. plastic lid, manager discarded. **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs **Corrected On-Site**
10-20-4
Basic - Lower prep table shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Cut tomatoes and dressings. Manager removed from cooler and discarded **Corrective Action Taken**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cut tomatoes. Manager removed. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour, sugar. Manager labeled containers **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Dec 8, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken patty (131F - Hot Holding) at front counter. Operator states in unit less then 2 hours. Will reheat to proper temperature **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form **Corrected On-Site**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Behind front counter **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Lid on chest freezer in dry storage area broken
14-11-5
Basic - Floor tiles missing and/or in disrepair. In prep area near bathrooms **Repeat Violation**
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin in kitchen **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area near bathrooms
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Behind front counter
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Atsoda storage area **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Cambro of sugar behind front counter **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Bon Appetit Grill last inspected?
The most recent health inspection at Bon Appetit Grill on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bon Appetit Grill?
Across the inspection record, “ceiling not smooth” has been cited five times, more than any other issue at Bon Appetit Grill.
How does Bon Appetit Grill compare to other restaurants in Orlando?
Bon Appetit Grill most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Bon Appetit Grill's inspection record improved over time?
No. Recent inspections at Bon Appetit Grill have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Bon Appetit Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bon Appetit Grill inspected?
Based on the inspection history on file, Bon Appetit Grill is inspected around three times per year on average.
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