Border Grill Fresh-Mex
Last inspected: Feb 9, 2026
33
Score
Across the available record, Border Grill Fresh-Mex has 10 inspections on file, the first dated 2022. Border Grill Fresh-Mex was last inspected on Feb 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 11 violations to closer to nine violations per visit over the last few inspections.
“Light not functioning” comes up most often, recorded seven times in the inspection record.
Border Grill Fresh-Mex's latest score of 33 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 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. 25 ppm Primed then was 50 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In under counter drawers under flat top on cooks line raw shrimp (49F - Cold Holding); raw fish (50F - Cold Holding) Stored overnight per manager **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In under counter drawers under flat top on cooks line raw shrimp (49F - Cold Holding); raw fish (50F - Cold Holding) Stored overnight per manager **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing green toxic substance not labeled. In prep room across from cooks line **Repeat Violation** **Warning**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine 8/23 **Warning**
29-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in sink in prep room across from cooks line **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep kitchen **Warning**
12B-07-4
Basic - Light not functioning. Hood across from dish washer **Warning**
36-62-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on front line **Corrected On-Site** **Warning**
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Side of cooks line **Repeat Violation** **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket **Corrected On-Site** **Warning**
42-01-4
33
Aug 5, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In bowl on top,of steam table on cooks line French fries (121 - Hot Holding) Less than four hours per cooks They discarded **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in to go bag on prep table in ice room Removed and than wrapped **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole intact muscle beef stored next to juice in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded chicken pan in walk in cooler dated 7/29
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. Hose in hand sink on cooks line **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing green toxic substance not labeled across from ice machine **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machines installed 8/23 **Repeat Violation**
29-28-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. To the right of the flat top grill on cooks line
36-27-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice container in dry storage area **Corrected On-Site**
10-01-5
Basic - Light not functioning hood over clean items shelf across from dish machine in prep kicthen
36-62-4
Basic - Single-service articles improperly stored in hallway by bathrooms **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia thawing in standing water in prep room **Corrected On-Site** **Repeat Violation**
06-01-5
32
Feb 24, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine installed 8/23 - From follow-up inspection 2025-02-24: **Time Extended**
29-28-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook Rosa **Repeat Violation** - From follow-up inspection 2025-02-24: **Time Extended**
53B-13-5
82
Jan 24, 2025
Routine - Food
5 critical violations. 8 major violations. 9 minor violations.
View 22 violations
High Priority - Container of medicine improperly stored. Prep kitchen **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook too items to dish room and put gloves on without washing hands hands Manager addressed **Corrective Action Taken**
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands for 3 seconds Chef addressed. **Corrective Action Taken**
12A-17-4
High Priority - Time/temperature control for safety food re-served to customers. Bottles of salsa and garlic mayo are on table They are going to package and give out individually **Corrective Action Taken**
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside oven mole sauce 68F Less than four hours per chef Placed on stove for rapid reheat 10 minutes later 188F **Corrected On-Site**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine installed 8/23
29-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for the dish machine
16-37-1
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. Cook- Rosa **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Have chart on cooler on cooks line and started to fill out time plan sheet on communication board
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook Rosa **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in double door reach in cooler on cooks line
02C-02-5
Intermediate - Spray bottle containing green toxic substance not labeled.
41-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils under drying cleaning rags in prep kitchen **Corrected On-Site**
24-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In prep kitchen **Corrected On-Site**
08B-49-4
Basic - Floor area(s) covered with standing water. Behind equipment on cooks line
36-22-4
Basic - Light not functioning 1)over cook-line - very little light on cooks line with this light being out 2)over hood in prep kitchen 3) over dish machine 4) in dry stock room **Repeat Violation** **Warning**
36-62-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. By dry stock room
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish at room room temperature Placed in walk in cooler **Corrected On-Site**
06-01-5
Basic - Single-service articles improperly stored. To go bags in hallway by hallway in bathrooms
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Outside of hood on cooks line
36-27-5
14
Aug 6, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24 Paid during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over shredded lettuce in under counter reach in cooler on cooks line **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole intact muscle beef in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep kitchen **Corrected On-Site** **Repeat Violation**
22-02-4
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over single service in side area **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice ingredient bin in dry storage room **Corrected On-Site**
10-01-5
Basic - Lightsnot functioning. 1)Over cooks line 2) prep kitchen over hood
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double door on cooks line **Corrected On-Site**
12B-13-4
39
Oct 30, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Couple Light not functioning in kitchen **Repeat Violation**
36-62-4
95
Sep 26, 2023
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in double door reach In cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on prep table **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry stock room Leading to prep area. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area.
36-34-5
Basic - Floors not maintained smooth and durable. Side area **Repeat Violation**
36-11-4
Basic - Ice buildup in walk-in cooler behind the condenser
14-69-4
Basic - Light not functioning. One Over cook line One in prep kitchen **Repeat Violation**
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quat on prep table in prep kitchen **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. To go containers in side room
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry By back door. **Corrected On-Site** **Repeat Violation**
42-01-4
52
Jul 25, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler states 47F but ambient temp is 38F
05-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal sixth pan in hand sink in prep area with ice machine **Corrected On-Site**
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. Expired 7/22 Miguel B
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt container on dry item shelf **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1)In dry stock room 2) above door in prep kitchen leading to dining area
36-32-5
Basic - Clean half sheet pans not stored inverted or in a protected manner on top shelf of cooks line **Corrected On-Site**
24-05-4
Basic - Floors not maintained smooth and durable. Ice machine room
36-11-4
Basic - One Light not functioning over hot well on cooks line One not functioning on hood in back kitchen
36-62-4
Basic - Stored food not covered. Shredded chicken and cut beef in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor on cooks line **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt lexon on dry item shelf **Corrected On-Site**
02D-01-5
47
Jan 11, 2023
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Dec 1, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler less than 1 hour per operator. Operator called for repairman for walk in cooler. Guacamole 45F Pico de gallo 45F Diced tomato 47F Shredded cheese 46F house made salsa 45F WIC cooked Ground beef 45F Horchata45F shredded lettuce 47F Raw beef 45F Cooked pinto beans 46F Pico de Gallo 45F **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test strips.
16-37-1
Basic - Floor tiles missing and/or in disrepair. Flooring in front of ice machine.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on cook line. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Cooked ground beef, prepared previous day. **Corrected On-Site**
08B-12-5
67
Frequently Asked Questions
When was Border Grill Fresh-Mex last inspected?
The most recent health inspection at Border Grill Fresh-Mex on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Border Grill Fresh-Mex?
Across the inspection record, “light not functioning” has been cited seven times, more than any other issue at Border Grill Fresh-Mex.
How does Border Grill Fresh-Mex compare to other restaurants in Orlando?
Border Grill Fresh-Mex most recently scored 33 out of 100, which is lower than the Orlando average of 79.
Has Border Grill Fresh-Mex's inspection record improved over time?
Yes. Recent inspections at Border Grill Fresh-Mex have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Border Grill Fresh-Mex means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Border Grill Fresh-Mex inspected?
Based on the inspection history on file, Border Grill Fresh-Mex is inspected around three times per year on average.
Nearby Restaurants