Discovery Cove Laguna Grill
Last inspected: Mar 12, 2026
58
Score
Going back to 2022, Discovery Cove Laguna Grill has 11 inspections in the public record. Discovery Cove Laguna Grill was last inspected on Mar 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to four violations per visit.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
That's lower than the typical Orlando restaurant, which scores around 79. The record is unremarkable in either direction.
11
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (134F - Hot Holding) in hotbox less then four hours operator will reheat to minimum of 165°F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (51F - Cold Holding); feta cheese (46F - Cold Holding) salad prep table. In unit less than 4 hours. Operator moved to different coller **Corrective Action Taken**
03A-02-5
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. Tested at 0ppm, retested at 50ppm **Corrected On-Site**
22-41-4
Basic - Equipment in poor repair. Walkin cooler in down. Work order placed **Corrective Action Taken**
14-11-5
Basic - Trash receptacles not provided where needed in establishment. At handsink at dish machine **Corrected On-Site**
33-06-4
58
Oct 1, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Carts in front of dry storage room, rags in sink. Towelsin handseink at buffet**Corrected On-Site** **Corrected On-Site** - From follow-up inspection 2025-10-01: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel in hamdsink in kitchen. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-10-01: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At entrance to kitchen - From follow-up inspection 2025-10-01: **Time Extended**
22-20-5
78
Sep 30, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw fish over hotdogs **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found. Approximately 15 small flying incets at soda bibs next to dish **Warning**
35A-02-7
Intermediate - Handwash sink not accessible for employee use at all times. Carts in front of dry storage room, rags in sink. Towelsin handseink at buffet**Corrected On-Site** **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel in hamdsink in kitchen. Operator coached employee **Corrective Action Taken**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At entrance to kitchen
22-20-5
58
Jun 4, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mango salsa (114F - Hot Holding) in hotbox on buffet line. Operator will reheat **Corrective Action Taken**
03B-01-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk-in cooler. Recommended wall hanging thermometer due to extremely packed walk-in
05-09-4
82
Dec 27, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef; (47F - Cold Holding); cut melon (48F - Cold Holding) walk-in cooler. Operator states all items removed to allow room for delivery. - From follow-up inspection 2024-12-27: **Time Extended**
03A-02-5
86
Dec 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef; (47F - Cold Holding); cut melon (48F - Cold Holding) walk-in cooler. Operator states all items removed to allow room for delivery.
03A-02-5
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. Tested at 0ppm **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dry storage **Corrected On-Site**
31B-02-4
67
Apr 5, 2024
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Dec 11, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 20, 2023
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Dec 21, 2022
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Caesar salad , cheesecake from 1/2 hour , operator time marked food **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ cooked rice (120F - Cold Holding); cooked chicken (120F - Hot Holding) from 2 hours , operator discarded food. **Corrected On-Site**
03B-01-6
Basic - Hood filter missing from automatic fire suppression/exhaust system./ hoods
14-42-4
Basic - Floor area(s) covered with standing water. / dish area **Corrected On-Site**
36-22-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth sanitizing solution stored on the floor./ cook line **Corrected On-Site**
21-38-4
Basic - Water leaking from pipe and/or faucet/handle./ faucet constantly dripping water dish area
29-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ walk in freezer
14-69-4
55
Aug 19, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2. In dry storage location 1 kitchen area Next unannounced inspection per supervisor Doreen M.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef patties over salmon Operator moved it **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Handle of grilled spatula Operator removed item **Corrected On-Site**
22-02-4
Basic - Equipment in poor repair. Fan guards for freezer fan
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle and chips located back prep table Operator removed items **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in seasoning Operator removed product **Corrected On-Site**
14-01-5
Basic - Ice bin not inverted
10-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Frequently Asked Questions
When was Discovery Cove Laguna Grill last inspected?
The most recent health inspection at Discovery Cove Laguna Grill on file is from Mar 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Discovery Cove Laguna Grill?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Discovery Cove Laguna Grill.
How does Discovery Cove Laguna Grill compare to other restaurants in Orlando?
Discovery Cove Laguna Grill most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Discovery Cove Laguna Grill's inspection record improved over time?
No. Recent inspections at Discovery Cove Laguna Grill have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Discovery Cove Laguna 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 Discovery Cove Laguna Grill inspected?
Based on the inspection history on file, Discovery Cove Laguna Grill is inspected around three times per year on average.
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