Habibi Lebanese Grill
Last inspected: Mar 26, 2026
30
Score
Going back to 2022, Habibi Lebanese Grill has 11 inspections in the public record. The most recent visit was on Mar 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
The city-wide average sits at 79, which Habibi Lebanese Grill's 30 doesn't quite reach. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (46F - Cold Holding) from yesterday.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cooked meatballs located in the reach in cooler.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Glasses in hand sink located at the bar.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the counter next to clean dishes, located at the bar.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In container of cooked chicken. Management removed. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowls used to warm rice. 76F
10-07-4
Basic - Light not functioning. Hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and sides of equipment lock on the cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers
16-46-4
Basic - Soiled wet wiping cloth placed in use with fresh solution.
21-13-4
30
Oct 30, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. Chicken shawarma and rice On counter less than 4hrs per operator - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Sacks of rice and flour. - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In womens - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter - From follow-up inspection 2025-10-21: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
22-16-4
61
Oct 21, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : 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. Chicken shawarma and rice On counter less than 4hrs per operator - From follow-up inspection 2025-10-21: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times max temp was 149F **Warning** - From follow-up inspection 2025-10-21: Operator is still waiting on repairs **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
53B-01-5
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. **Warning** - From follow-up inspection 2025-10-21: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2025-10-21: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-21: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Sacks of rice and flour. - From follow-up inspection 2025-10-21: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In womens - From follow-up inspection 2025-10-21: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave - From follow-up inspection 2025-10-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter - From follow-up inspection 2025-10-21: **Time Extended**
22-16-4
43
Oct 13, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 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. Chicken shawarma and rice On counter less than 4hrs per operator
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in cooler. Operator immediately temoved **Corrected On-Site**
08A-20-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times max temp was 149F **Warning**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes in handsink at front counter. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
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.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Sacks of rice and flour.
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. In womens
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter
22-16-4
33
May 28, 2025
Routine - Food
No violations found.
100
May 27, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( in reach in cooler overnight per operator) (46F) - From follow-up inspection 2025-05-27: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( in reach in cooler overnight per operator) (46F) - From follow-up inspection 2025-05-27: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-05-27: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Operating had hot water heater off due to water being too hot. Educated operator employees must wash hands with hot water. **Corrected On-Site** - From follow-up inspection 2025-05-27: **Time Extended**
12A-19-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two hand wash sinks at facility not operational. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowls in rice. Operator removed. **Corrected On-Site** - From follow-up inspection 2025-05-27: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in equipment throughout facility. - From follow-up inspection 2025-05-27: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and underneath all reach in coolers. - From follow-up inspection 2025-05-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Sugar stored on the floor in dry storage area. - From follow-up inspection 2025-05-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. - From follow-up inspection 2025-05-27: **Time Extended**
23-03-4
39
May 19, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Employee washed hands with cold water. Operating had hot water heater off due to water being too hot. Educated operator employees must wash hands with hot water. **Corrected On-Site**
12A-19-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( in reach in cooler overnight per operator) (46F)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( in reach in cooler overnight per operator) (46F)
03A-02-5
Intermediate - Hot water supply not maintained during peak periods. Operator turned on water heater. **Corrected On-Site** **Warning**
27-18-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two hand wash sinks at facility not operational. **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowls in rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
23-03-4
Basic - Food stored on floor. Sugar stored on the floor in dry storage area.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and underneath all reach in coolers.
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in equipment throughout facility.
23-24-4
35
Dec 17, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Observed in 2 door glass reach in cooler having raw beef above cooked chicken peas. Operator removed raw beef above cooked item and place it under cooked food **Corrected On-Site**
08A-05-6
Intermediate - Cutting board on salad station is soiled between cut grooves
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area had a empty pitcher in the sink. Operator removed pitcher. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. At hand wash sink in prep area
31B-03-4
Basic - Stored food not covered. Observed stored food not cover in reach in freezer cooked frozen chicken nuggets not covered or protected. Operator cover food **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored the mop head correctly **Corrected On-Site**
42-01-4
58
Feb 15, 2024
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board.
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
82
Jun 1, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
47
Nov 1, 2022
Routine - Food
10 critical violations. 6 major violations. 11 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Tylenol bottle, and supplements on counter next to microwave at front counter. Operator removed **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook in kitchen. Coached employee on proper hand washing **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee washed hands with cold water. No hot water in establishment **Warning**
12A-19-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. "Ortho Home Defense" **Warning**
41-05-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and beef over grapes, feta. **Warning**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over falafel mix in glass door cooler in prep area **Warning**
08A-05-6
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 comminuted beef over lamb chop in two door freezer in prep area **Warning**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (46F - cold holding ambient ) operator states in glass door cooler overnight **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs, liquid egg whites **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg whites (47F - Cold Holding). Operator states in glass door cooler overnight **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items in handsink behind front counter **Warning**
31A-09-4
Intermediate - No hot running water at three-compartment sink. 92°F **Warning**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near make table **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Near make table **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near make table. 92°F **Warning**
27-16-4
Basic - Food stored on floor. Onions and white vinegar in dry storage area. Plastic bottles of water in front area **Warning**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near triple sink **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. Over oven at front counter. Operator inverted **Corrected On-Site** **Warning**
25-06-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of orange soda in glass door cooler **Warning**
12B-13-4
Basic - No hot running water at mop sink. 92°F **Warning**
27-10-4
Basic - Equipment in poor repair. Glass door cooler in prep area ambient temperature 46° advised operator to remove all tcs items and place in alternate cooler for cold holding **Warning**
14-11-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Cutting board has cut marks and is no longer cleanable. At make table **Warning**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Behind front counter **Warning**
22-08-4
7
Frequently Asked Questions
When was Habibi Lebanese Grill last inspected?
The most recent health inspection at Habibi Lebanese Grill on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Habibi Lebanese Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Habibi Lebanese Grill.
How does Habibi Lebanese Grill compare to other restaurants in Orlando?
Habibi Lebanese Grill most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Habibi Lebanese Grill's inspection record improved over time?
No. Recent inspections at Habibi Lebanese Grill have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Habibi Lebanese Grill 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 Habibi Lebanese Grill inspected?
Based on the inspection history on file, Habibi Lebanese Grill is inspected around three times per year on average.
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