Nando Grill Carne En Vara
Last inspected: Feb 23, 2026
37
Score
Inspectors have visited Nando Grill Carne En Vara four times, with records going back to 2024. The newest entry in the record is dated Feb 23, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around 10 violations compared to roughly 17 violations earlier on.
“Reach-in cooler interior/shelves have accumulation” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Orlando average 79, so Nando Grill Carne En Vara trails the local norm. There are enough flags in the record to merit a second thought.
4
Inspections
3
Critical latest
4
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer **Warning**
03G-04-5
High Priority - Container of medicine improperly stored. Stored next to microwave in prep area , operator discarded **Corrected On-Site** **Warning**
41-07-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer **Warning**
03G-43-2
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealed meat for more than 48 hours 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler **Warning**
02C-02-5
Intermediate - Spray bottle containing clear toxic substance not labeled in bar area Operator labeled in bar area **Corrected On-Site** **Warning**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards in back prep area White cutting boards on meat station **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored in dry storage area , operator moved to employee designated area **Corrected On-Site** **Warning**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In meat station by expo line **Warning**
22-16-4
37
Aug 11, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pan under heat strip on cooks line blood Sausage (117 - Hot Holding) Less than four hours per manager Placed in steam table for temperature recovery 20 minutes later 151F **Corrective Action Taken**
03B-01-6
High Priority - Four Live, small flying insects found 2- in kitchen by ice machine 2- in bar
35A-02-7
Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers at the bar hand wash sink **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing clear toxic substance not labeled at the host stand
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machines installed 4/24
29-28-4
Basic - Ice scoop handle in contact with ice. Both server beverage areas **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ledge of ice machine **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade 74F next to,rice cooked by ice machines
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork ribs in standing water **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Waste line missing at both soda soda gun holster
29-17-4
43
Jan 27, 2025
Complaint Full
4 critical violations. 7 major violations. 13 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator chicken soup prepared previous day (61F - Cold Holding).
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator chicken soup prepared previous day (61F - Cold Holding).
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks over prepared dressing cups.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at grill station.
22-02-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at dishwasher.
16-33-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken soup cooling in large stock pot with lid. Coached operator to place hot soup into smaller containers and an ice bath prior to placing in walk-in cooler.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing at cookline employee used sink for sharpening knives. Manager coached employee to sharpen knives at knife station. **Corrective Action Taken**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment only has chlorine strips, three compartment sink and sanitizer buckets utilize quaternary.
16-32-5
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or sanitizer buckets.
16-37-1
Intermediate - No soap provided at handwash sink at bar
31B-03-4
Basic - Old labels stuck to food containers after cleaning throughout the establishment.
16-46-4
Basic - Ice scoop handle in contact with ice in two bins at bar **Corrected On-Site**
10-08-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment.
12B-07-4
Basic - Ice buildup in walk-in freezer door.
14-69-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled Salt container not labeled
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle at mop sink
29-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepared soups in walk-in cooler Unwashed tomatoes over prepared black beans in walk-in cooler Unwashed lettuce over prepared and filled dressing cups.
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in prep sink. Red snapped thawing in standing water in prep sink.
06-01-5
Basic - Soiled dry wiping cloth in use at prep station by walk-in cooler. **Corrected On-Site**
21-10-4
Basic - Food stored on floor in walk-in freezer.
08B-38-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License indicates 199 seats. Establishment has approx 275 seats.
51-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
14
Sep 4, 2024
Food-Licensing Inspection
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.The prep sink by the walk-in cooler and ice machine area.
29-37-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Previous establishment, Logan's, had 394 seats per Nancy. Establishment owner has 250 seats..
51-09-4
Basic - Holes in or other damage to wall throughout the establishment . Spaces in the wall by he baseboards in the dishwashing area.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All walk-in cooler gaskets are soiled. Fans in walk-in beer cooler soiled.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door and back door exit.
35B-05-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
64
Frequently Asked Questions
When was Nando Grill Carne En Vara last inspected?
The most recent health inspection at Nando Grill Carne En Vara on file is from Feb 23, 2026. The public record contains four inspections in total.
What is the most common violation at Nando Grill Carne En Vara?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited two times, more than any other issue at Nando Grill Carne En Vara.
How does Nando Grill Carne En Vara compare to other restaurants in Orlando?
Nando Grill Carne En Vara most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Nando Grill Carne En Vara's inspection record improved over time?
Yes. Recent inspections at Nando Grill Carne En Vara have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nando Grill Carne En Vara 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.
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