Grillers
Last inspected: Mar 26, 2026
30
Score
The health department has logged 10 inspections at Grillers, the earliest from 2022. The most recent visit was on Mar 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to nine violations before.
Looking across the full record, “no proof provided that food employees are informed” is the recurring theme, flagged five times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
4
Major latest
10
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store mixed Vegetables in chest freezer at back of kitchen. **Corrected On-Site**
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packets of salmon thawed in vacuum package.
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine and Quaternary test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At handwashing sink next to triple sink. -At handwashing sink in employee restroom.**Corrected On-Site** **Corrected On-Site**
31B-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. Provided form all employees filled during inspection. **Corrected On-Site**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse bowl under handwashing sink at back of kitchen.
31A-11-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Lime scale buildup on interior and exterior of dish machine soiled.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -Bowl used as scoop in pan of rice in steam table on cooks line. Operator replaced with spoon. -Cup used as scoop in flour bulk container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Ceiling tiles soiled and show water damage. -Vents in walk-in cooler soiled with dust. Cleaned during inspection. **Corrective Action Taken**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Six packets of salmon not thawed per package requirements. Operator discarded. **Corrective Action Taken**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cooks line. Operator replaced with new cutting boards. **Corrected On-Site**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater on shelf with food at back of kitchen. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Missing floor tiles below dishwasher.
36-17-5
Basic - Food stored on floor. -Several plastic bottles of cooking oil stored on floor between chest freezer at back of kitchen. -Whipped cream stored on floor in walk-in cooler. Placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Water draining onto floor surface. Below dishmachine.
29-03-4
30
Oct 30, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Food placed in soiled container/equipment. Cooked pork wrapped in plastic wrap stored in raw chicken boxes in walk-in cooler. Operator placed on pan. **Corrected On-Site**
08B-27-4
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 in walk-in cooler. Operator rearranged . **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two pipes not secured at mop sink. **Repeat Violation**
29-34-4
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. Two new hires not informed of their reporting responsibility. Emailed form.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical identified by operator as surface cleaner in dining room not labeled. Operator Labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. Missing ceiling tile over triple sink.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust in dining room.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All white cutting boards on cooks line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on prep table on cooks line.
12B-07-4
Basic - Food stored on floor. Several buckets of plantains stored on floor in walk-in in cooler and one on cooks line. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall in restroom near mop sink. Wall in disrepair around mop sink.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk-in cooler heavily soiled with dust.
23-03-4
37
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Aug 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over hash browns at walk in cooler - From follow-up inspection 2024-08-13: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by bathroom by storage area - From follow-up inspection 2024-08-13: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All chest freezers at facility - From follow-up inspection 2024-08-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lo boy reach in cooler at cooks line - From follow-up inspection 2024-08-13: **Time Extended**
05-09-4
70
Aug 12, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over hash browns at walk in cooler
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop green banana on floor, pick it up and discard but did not change gloves
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs,fish,cheese,chicken,pork and beef all temping between 50F-58F at walk in cooler.Per operator item was in walk in cooler overnight **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaners stored over single serve condiments pack (sugar). **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by bathroom by storage area
31B-02-4
Basic - Equipment in poor repair. Walk in cooler temping at 58F and not keeping TCS foods at 41F and below
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All chest freezers at facility
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lo boy reach in cooler at cooks line
05-09-4
43
Apr 25, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Iced used for making drink stored at welcome bag. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . **Repeat Violation** **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
29-34-4
Intermediate - - From initial inspection : 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. Provided to operator. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine for the dishwasher or quaternary for the sanitizer buckets. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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 to operator. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Top of the 3 compartment sink . **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small one the one used to cut the veggie on the back l **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Garlic smasher. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Food stored on floor. Plantain containers on floor at the walk-in cooler . Frying oil on floor at the storage area. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. At the mop sink faucet. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107f **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table . **Repeat Violation** **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Garlic smasher. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
14-52-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler . **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
22-16-4
33
Apr 24, 2024
Routine - Food
8 critical violations. 3 major violations. 12 minor violations.
View 23 violations
High Priority - Dented/rusted cans present. See stop sale. Vienna sausage. **Warning**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Iced used for making drink stored at welcome bag. **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored on top of frozen plantain at the 2 door reach-in freezer . **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of beef steak at the walk-in cooler . **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. **Repeat Violation** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sliced (57F - Cold Holding); cabbage (56F - Cold Holding); cut lettuce (56F - Cold Holding); shrimp (47F - Cold Holding); steamed red pepper (55F - Cold Holding); cheese (55F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sliced (57F - Cold Holding); cabbage (56F - Cold Holding); cut lettuce (56F - Cold Holding); shrimp (47F - Cold Holding); steamed red pepper (55F - Cold Holding); cheese (55F - Cold Holding)the food been at the make table since yesterday. **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . **Repeat Violation** **Warning**
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine for the dishwasher or quaternary for the sanitizer buckets. **Warning**
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. Provided to operator. **Warning**
11-26-1
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. Provided to operator. **Warning**
11-27-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler . **Warning**
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Small one the one used to cut the veggie on the back l **Warning**
14-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling tile missing. Top of the 3 compartment sink . **Warning**
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon . **Repeat Violation** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bottle of water stored on the prep table next to the make table . **Corrected On-Site** **Warning**
40-06-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Garlic smasher. **Warning**
14-25-5
Basic - Food stored on floor. Plantain containers on floor at the walk-in cooler . Frying oil on floor at the storage area. **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. At the mop sink faucet. **Warning**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107f **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table . **Repeat Violation** **Warning**
05-09-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Garlic smasher. **Warning**
14-52-4
12
Dec 7, 2023
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack 2 eggs and handled toast, sausage patty and hash browns, continued to keep working on food preparation without changing gloves or washing hands.
12A-27-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food being stored in small non food grade containers
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimps and eggs in shell on top of ready to eat potato salad, cheese and heavy cream in cook line reach in cooler
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1each raw salmon, 1each raw snapper and 2each raw mahi-mahi thawed in walk in cooler without being taken out of the package like stated on the packaging per manufacturer or vented.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken, portioned (46F - Cold Holding). Operator stated they have been opening and closing the door. Advised to keep door close to ensure temperature lowers and keeps at at least 41F
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 1 vacuum breaker however is in the wrong place. Vacuum breaker needed on the red hose as well.
29-34-4
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. Provided during inspection
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink. Operator placed paper towel. **Corrected On-Site**
31B-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. Provided and completed with employees during inspection **Corrected On-Site**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In storage with drinks and over 3 compartment sink
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles, vents and light shields dusty I cook line
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1each raw salmon, 1each raw snapper and 2each raw mahi-mahi thawed in walk in cooler without being taken out of the package like stated on the packaging per manufacturer or vented.
06-09-1
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor is soiled with spillage and lids on the floor
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed crates with potatoes and tomatoes in walk in cooler on the floor
08B-47-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between 3 compartment sink and wall
10-17-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small single door reach in cooler
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of table in front of dessert cooler. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container without label
02D-01-5
17
Jun 1, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
30
Dec 22, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over hash browns and orange juice in the walk in cooler.
08A-05-6
Basic - Food not stored at least 6 inches off of the floor. Observed frying oil containers directly on the flour
08B-47-4
Basic - Missing drain plug at dumpster. Shared dumpster
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers inside the walk in cooler -reach in freezer gaskets
23-03-4
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour, panko and cornstarch without label **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
58
Frequently Asked Questions
When was Grillers last inspected?
The most recent health inspection at Grillers on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Grillers?
Across the inspection record, “no proof provided that food employees are informed” has been cited five times, more than any other issue at Grillers.
How does Grillers compare to other restaurants in Orlando?
Grillers most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Grillers' inspection record improved over time?
No. Recent inspections at Grillers have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Grillers 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 Grillers inspected?
Based on the inspection history on file, Grillers is inspected around three times per year on average.
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