Sharks Underwater Grill
Last inspected: Dec 3, 2025
100
Score
The health department has logged nine inspections at Sharks Underwater Grill, the earliest from 2022. The latest inspection on file is from Dec 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Restaurants in Orlando average 79, so Sharks Underwater Grill is doing better than most peers. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Complaint Full
No violations found.
100
Sep 30, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked lobster in walk-in cooler on rolling rack **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (46F - Cold Holding); cut chicken (47F - Cold Holding) in four door reach in on cook line overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. in four door reach in on cook line overnight. Operator discarded. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine **Corrected On-Site**
24-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.employee bathroom near three compartment sink
32-04-4
Basic - Equipment in poor repair. Single glass door reachin at server area missing handle
14-11-5
Basic - Ice buildup in reach-in freezer. Single glass door cooler at grill room
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Four door reach in on cook line
29-49-6
Basic - Water leaking from faucet. Hand sink at grill room. Water leaking from pipe under middle bin at three compartment sink
29-11-4
47
May 20, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella (51F - Cold Holding); sliced cheddar (52F - Cold Holding) in cooler drawer in grill room. Operator states in unit less 5hen four hours, moved to different cooler **Corrective Action Taken**
03A-02-5
Intermediate - Identity of food or food product misrepresented. Kobe beef sliders, Free range chicken basil pesto sandwich. Boxes do not indicate either claim **Admin Complaint**
52-01-4
78
Nov 15, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef in walk-in **Corrected On-Site** - From follow-up inspection 2024-11-15: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (49F - Cold Holding); American cheese (50F - Cold Holding). True glass door reaching near grill. Pan blocking air flow. Operator discarded - From follow-up inspection 2024-11-15: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station - From follow-up inspection 2024-11-15: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-11-15: **Time Extended**
16-62-1
61
Nov 7, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Jan 22, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon **Corrected On-Site**
08A-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm **Corrected On-Site**
21-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In grated parm **Corrected On-Site**
10-01-5
64
Jul 19, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in walk-in **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (43-44F - Cold Holding) operator states in unit less than four hours, discarded product **Corrective Action Taken**
03A-02-5
Basic - Standing water in bottom of reach-in-cooler, cooler drawer on cookline Four door cooler on cookline **Corrected On-Site**
29-49-6
70
Apr 10, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. On cook line Operator threw away **Corrected On-Site**
14-09-4
Basic - Equipment in poor repair. Gaskets on cook line **Repeat Violation**
14-11-5
90
Aug 17, 2022
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One small fly in back prep area Two in back storage area Next unannounced inspection per Lisoette B
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Bok choy at 65F -cabbage at 48F - Operator threw it away **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets on cook line and ice machine in the back
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dir Gaskets
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Water draining onto floor surface.
29-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator four chain back on **Corrected On-Site**
51-11-4
39
Frequently Asked Questions
When was Sharks Underwater Grill last inspected?
The most recent health inspection at Sharks Underwater Grill on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Sharks Underwater Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sharks Underwater Grill.
How does Sharks Underwater Grill compare to other restaurants in Orlando?
Sharks Underwater Grill most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Sharks Underwater Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Sharks Underwater Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sharks Underwater 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 Sharks Underwater Grill inspected?
Based on the inspection history on file, Sharks Underwater Grill is inspected around three times per year on average.
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