Dejavu Bar and Grill
Last inspected: Feb 4, 2026
58
Score
Dejavu Bar and Grill has been inspected 10 times since 2022. The latest inspection on file is from Feb 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 11 violations earlier on.
The most common issue across all inspections has been “equipment in poor repair”, showing up five times.
By comparison, the average Orlando facility scores 79, putting Dejavu Bar and Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of cleaner on shelf with bags of salt Operator removed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter food debris in sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strip expired
16-37-1
Basic - Equipment in poor repair. Gasket torn on 3 door cooler in kitchen
14-11-5
Basic - Ice scoop handle in contact with ice. Front counter Operator removed **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of limes and peppers over tub of horchata in glass door cooler Operator switched **Corrected On-Site**
08B-17-4
58
Aug 21, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Chips stored in grocery bags in reach in cooler in kitchen - From follow-up inspection 2025-08-21: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In reach in freezer and glass door cooler front counter area **Repeat Violation** - From follow-up inspection 2025-08-21: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on 3 door cooler in kitchen **Repeat Violation** - From follow-up inspection 2025-08-21: **Time Extended**
14-11-5
78
Jul 25, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chips stored in grocery bags in reach in cooler in kitchen
14-31-5
Basic - Equipment in poor repair. Gasket on 3 door cooler in kitchen **Repeat Violation**
14-11-5
Basic - Ice scoop handle in contact with ice. Front counter Operator removed **Corrected On-Site**
10-08-5
Basic - No mop sink or curbed cleaning facility provided at establishment. Operator removed mop sink from out back. Told operator they must reinstall **Warning**
29-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef sitting in a bin of water overnight. Beef is still in temperature. Went over thawing procedures with operator. **Repeat Violation**
06-01-5
Basic - Cardboard used to line food-contact shelves. In reach in freezer and glass door cooler front counter area **Repeat Violation**
14-05-4
67
Aug 16, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in cilantro
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over empanadas in freezer
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything is labeled but not date marked.
02C-02-5
Basic - Standing water in bottom of reach-in-cooler. 3 door in kitchen
29-49-6
Basic - Plumbing system in disrepair. Faucet on hand sink not working front counter.
29-08-4
Basic - Ice scoop in contact with ice. **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. Gasket 3 door cooler
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 3 door cooler in kitchen **Corrected On-Site**
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. In sink with cold water, but not running cold water. **Corrected On-Site**
06-01-5
47
Aug 1, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish in reach in freezer in front area.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bbq beef (120F - Hot Holding) per operator for only 2 hours. Turned on oven to reheat to 165.
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table 3 door cooler kitchen
29-49-6
Basic - Equipment in poor repair. Gasket on 3 door cooler kitchen
14-11-5
Basic - Cardboard used to line nonfood-contact shelves. In freezer
14-45-4
55
Jan 31, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on crate of bottle drinks front counter. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef in 3 door cooler in kitchen 50F. Per operator employees were working with it and was out for 1 hour. Put on ice to rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in pan of fresh chopped parsley. **Corrected On-Site**
14-86-1
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. Orange juice in glass door cooler. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink has pan of portioned sauces in it. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Horchata in glass door cooler. **Corrected On-Site**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados and limes over bottles of drinks and Shake mix in glass door cooler.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Make table doors.
23-24-4
Basic - Cardboard used to line food-contact shelves. Shelves in freezer front counter. **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. **Repeat Violation**
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Bags of onions on bottom shelf of storage shelf in hallway. Bottom shelf is on floor.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on fryer in kitchen. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over 4 burner stove. Gaskets on make table in kitchen and 3 door cooler kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Front counter 2 door freezer meat drippage before meat froze. All coolers in kitchen. **Repeat Violation**
22-16-4
29
Sep 25, 2023
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in 2 door glass cooler @45 degrees. Operator moved to another cooler. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Using grocery bags to store cooked rice in 3 door cooler in kitchen. **Corrected On-Site**
14-31-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Put gloves on to change rice into proper bags, did not wash hands first.
12A-07-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. 2 separate gallons of milk in 2 door glass cooler up front not date marked and @45 degrees. Put in another cooler to rapid chill. **Corrected On-Site**
01B-17-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Gave a copy to person in charge.
11-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottle of chemical in hand wash sink front counter. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. 3 employees working, 2 have and Rubi does not.
53B-13-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 8/2017.
29-28-4
Basic - Food stored on floor. Soup base on floor in hallway. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door glass cooler up front, make line, 3 door cooler kitchen.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout.
22-16-4
Basic - Stored food not covered. In freezer front counter. **Corrected On-Site**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Cardboard used to line food-contact shelves. Glass door cooler.
14-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
19
Feb 8, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
29-28-4
90
Feb 6, 2023
Routine - Food
3 critical violations. 7 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (55F - Cold Holding); chicken tamales (44F - Cold Holding); cheese (48F - Cold Holding) - staffed jalapeño (55F - Cold Holding) less then 4 hours . **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked beef from 2 hours (97F - Cooling) **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef from 2 hours (97F - Cooling) cook line **Warning**
03D-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Milk from 2 days not dated . **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee Hand sink has a wiping cloth and a metal scrapper inside employee hand sink, front area . **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Lack of hot water in the entire establishment- water temperature 75-78f. **Warning**
27-16-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee Hand sink kicker area . **Warning**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
29-28-4
Basic - Food stored on floor. Oil boxes in the kitchen floor . **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen area. **Warning**
05-09-4
29
Aug 25, 2022
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times., meat in sink . Staff moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager stocked. **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Manager turned over.
24-05-4
78
Frequently Asked Questions
When was Dejavu Bar and Grill last inspected?
The most recent health inspection at Dejavu Bar and Grill on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dejavu Bar and Grill?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Dejavu Bar and Grill.
How does Dejavu Bar and Grill compare to other restaurants in Orlando?
Dejavu Bar and Grill most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Dejavu Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Dejavu Bar and Grill have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dejavu Bar and Grill 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 Dejavu Bar and Grill inspected?
Based on the inspection history on file, Dejavu Bar and Grill is inspected around three times per year on average.
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