Macaroni Grill
Last inspected: Nov 5, 2025
100
Score
The health department has logged 10 inspections at Macaroni Grill, the earliest from 2022. The latest inspection on file is from Nov 5, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around two violations each.
Among Orlando restaurants, the typical score is 79; Macaroni Grill is comfortably above that bar. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage,operator placed containers at dish wash area to dry **Corrected On-Site** **Warning**
24-08-4
86
Jun 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1marinara sauce (46F - Cold Holding); pasta angel hair (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked tomato (45F - Cold Holding); tomato grapes cut (50F - Cold Holding); butter (46F - Cold Holding); futachini pasta (46F - Cold Holding) Top make table#2; orzo (58F - Cold Holding); meat sauce (52F - Cold Holding); cut cabbage (58F - Cold Holding); penne pasta (59F - Cold Holding) Bottom of make table raw chicken (52F - Cold Holding); raw shrimp (52F - Cold Holding). Operator stated that all the food was stored at the walk- in cooler and they just replaced it at the table 1.5 hours ago and she stated that she will move all the food to cool down . **Warning** - From follow-up inspection 2025-06-17: Cooked pasta 52 cooked orzo 52 butter 47-49 degrees Fahrenheit cold holding . Placed in unit within the last 1 hour per operator. Operator has sign on cooler not to use, but in use anyway. . Do not use unit for time temperature control for safety foods until units can maintain at 41 degrees. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wing-Monica-Kristian-Maxine - From follow-up inspection 2025-06-17: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them . - From follow-up inspection 2025-06-17: **Time Extended**
22-16-4
74
Jun 16, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1marinara sauce (46F - Cold Holding); pasta angel hair (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked tomato (45F - Cold Holding); tomato grapes cut (50F - Cold Holding); butter (46F - Cold Holding); futachini pasta (46F - Cold Holding) Top make table#2; orzo (58F - Cold Holding); meat sauce (52F - Cold Holding); cut cabbage (58F - Cold Holding); penne pasta (59F - Cold Holding) Bottom of make table raw chicken (52F - Cold Holding); raw shrimp (52F - Cold Holding). Operator stated that all the food was stored at the walk- in cooler and they just replaced it at the table 1.5 hours ago and she stated that she will move all the food to cool down . **Warning**
03A-02-5
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 opened 2 days ago no label . Operator decided to discard it . **Corrected On-Site**
02C-03-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wing-Monica-Kristian-Maxine
53B-14-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them .
22-16-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored bottoms of make table .
12B-13-4
64
Dec 12, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cookline **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Standing water in handwash sink. At three compartment sink - From follow-up inspection 2024-12-12: **Time Extended**
29-20-5
86
Dec 4, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Mar 20, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 29, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spaghetti pasta (48F - Cold Holding) since 3 hours. Operator placed a bag of ice on top to ensure temperature drops and maintain at least at 41F **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse sauté pan in hand wash sink. Operator reviewed proper procedure with cook. **Corrective Action Taken**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In chemicals storage area
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 78F in bar area **Corrected On-Site** **Repeat Violation**
10-07-4
70
Jun 21, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Dec 9, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (50F - Cold Holding); cheesecake (48F - Cold Holding)from yesterday cook line
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (50F - Cold Holding); cheesecake (48F - Cold Holding) from yesterday
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands./ employee hand sink BAR area
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ prep area **Corrected On-Site**
31B-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ employee hand sink prep area
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ cook line
14-69-4
50
Frequently Asked Questions
When was Macaroni Grill last inspected?
The most recent health inspection at Macaroni Grill on file is from Nov 5, 2025. The public record contains 10 inspections in total.
How does Macaroni Grill compare to other restaurants in Orlando?
Macaroni Grill most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Macaroni Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Macaroni Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Macaroni Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Macaroni Grill inspected?
Based on the inspection history on file, Macaroni Grill is inspected around three times per year on average.
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