Lisbon Portuguese Cuisine
Last inspected: Apr 24, 2026
67
Score
Going back to 2023, Lisbon Portuguese Cuisine has 10 inspections in the public record. Inspectors last stopped by on Apr 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Restaurants in Orlando average 79, so Lisbon Portuguese Cuisine trails the local norm. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer by back prep table
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Operator posted new license on wall **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and earphones located on top of microwave on cooks line , operator removed **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert utensils in standing water on expo line , water was 70F operator discarded **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Underneath cutting board in prep area , operator removed wiping cloth from cutting board **Corrected On-Site**
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink in dish machine area
36-27-5
67
Dec 12, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 3, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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 2025-10-03: Some employee training available and current **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine by dishwashing station. **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Light not functioning on exhaust hood. **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
51-18-6
78
May 16, 2025
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Washed limes stored next to raw chicken. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Carpet cleaner canisters stored over ice bin by dishwashing station. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing station. **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 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade fish stock in walk-in cooler prepared two day's previous not date marketed. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on at prep station. Dish racks heavily soiled at dishwashing station **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in prep area **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine by dishwashing station. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food in cooked rice. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at expo station. Manager counseled employee to eat at employee designated tables. **Corrective Action Taken** **Warning**
12B-02-4
Basic - Light not functioning on exhaust hood. **Warning**
36-62-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing station. **Warning**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges stored next to cut and prepared carrots. **Corrected On-Site** **Warning**
08B-17-4
26
Dec 13, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs behind tomato paste on sandwich top reach in cooler across from fryer on cooks line **Corrected On-Site**
08A-05-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 6/23
29-28-4
Intermediate - Spray bottle containing toxic substance not labeled. Several in dish room **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen 78F Turned on and then 105F **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish room by clean dishes **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container in beverage area **Corrected On-Site**
02D-01-5
Basic - employee beverage container in a cold holding unit with food to be served to customers. Sandwich top reach in cooler across from fryers on cooks line **Corrected On-Site**
12B-13-4
55
Jun 7, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Bleach was stored in prep area next to food. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef was stored over cooked shredded fish on the food line. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Robust oven soiled in dessert area
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled in dish room **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit as hot water shut off at employee handwash sink. 80F
27-16-5
Basic - Light not functioning,in the kitchen line and in dish room. **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer present in the desert cooler
05-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot and pans in the prepped area was stored upright **Corrected On-Site**
24-05-4
Basic - Carbon dioxide/helium tanks not adequately secured on kitchen
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry shelf in kitchen had aprons **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Deep freezer handle was broken. **Repeat Violation**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cutting boards on cooks line. **Corrected On-Site**
10-17-4
39
Dec 8, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Aug 10, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Next to food and microwave **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
41-07-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board green heavily soiled. Interior ice machine soiled Interior microwave soiled Soiled plated at pass through window. **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions over 1 yr 5/22 **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has egregious cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Light not functioning through out kitchen **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior hood system soiled. **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Prep sink faucet leaking **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Utensils in poor condition. Multiple plates chopped **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
14-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in plastic pitcher not labeled in kitchen **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
02D-01-5
47
Jun 2, 2023
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Touched raw fish and then touched cooked potatoes with bear hands without washing hands **Warning**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placed garnish on top of rice with bare hand that was served without further cooking. **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to rapid chill butter (66F - Cold Holding) **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Next to food and microwave **Warning**
41-07-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Under cooked eggs Chef will cook eggs fully to order. **Corrected On-Site** **Warning**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board green heavily soiled. Interior ice machine soiled Interior microwave soiled Soiled plated at pass through window. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon on menu, can be cooked to order, no disclosure. **Warning**
02B-01-5
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 - Water treatment device has not been inspected or serviced according to manufacturer's instructions over 1 yr 5/22 **Warning**
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Cutting board has egregious cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Light not functioning through out kitchen **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior hood system soiled. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Prep sink faucet leaking **Warning**
29-08-4
Basic - Stored food not covered. Food on top of speed rack not covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing at room temperature **Corrected On-Site** **Warning**
06-01-5
Basic - Utensils in poor condition. Multiple plates chopped **Warning**
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in plastic pitcher not labeled in kitchen **Warning**
02D-01-5
17
Feb 17, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Dish machine 10ppm Operator will setup three compartment sink for final rinse cycle. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs directly next to open package Herbs. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chopped pork on counter. Fish in standing water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line behind equipment.
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. Where exterior door meets machine has build up.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. White and yellow board on sheet rack **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on rice bucket, on prep table. **Corrected On-Site**
40-06-5
45
Frequently Asked Questions
When was Lisbon Portuguese Cuisine last inspected?
The most recent health inspection at Lisbon Portuguese Cuisine on file is from Apr 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lisbon Portuguese Cuisine?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Lisbon Portuguese Cuisine.
How does Lisbon Portuguese Cuisine compare to other restaurants in Orlando?
Lisbon Portuguese Cuisine most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Lisbon Portuguese Cuisine's inspection record improved over time?
Yes. Recent inspections at Lisbon Portuguese Cuisine have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lisbon Portuguese Cuisine 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 Lisbon Portuguese Cuisine inspected?
Based on the inspection history on file, Lisbon Portuguese Cuisine is inspected around three times per year on average.
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