Teak Neighborhood Grill
Last inspected: Jan 8, 2026
86
Score
Inspectors have visited Teak Neighborhood Grill 11 times, with records going back to 2022. The latest inspection on file is from Jan 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited six times.
Teak Neighborhood Grill's latest score of 86 sits above the Orlando average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. -Axexandria A - From follow-up inspection 2026-01-08: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -in coke branded cooler in kitchen - From follow-up inspection 2026-01-08: **Time Extended**
29-49-6
86
Jan 6, 2026
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (47F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink on right side of line
31B-02-4
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. -Axexandria A
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear substance not labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink right side of cook line
27-16-4
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. -soft cheese in walk in cooler **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in prep area blocked with utensils **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -in sugar bin **Corrected On-Site**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on cook line **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -bin of sugar
08B-47-4
Basic - Standing water in bottom of reach-in-cooler. -in coke branded cooler in kitchen
29-49-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop in sugar container **Corrected On-Site**
10-01-5
35
Aug 4, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings (47F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in ditches used to dispose food
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with purple substance not labeled
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout kitchen soiled
36-34-5
Basic - Employee eating in a food preparation or other restricted area. -employee drink on cook line
12B-02-4
Basic - Equipment in poor repair. -cook line reach in cooler doors in disrepair
14-11-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -coke branded reach in cooler
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -at prep table hand wash sink
31B-04-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooling units throughout establishment interior soiled with accumulation of food debris
22-16-4
39
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Sep 10, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects in kitchen area.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Soda nozzle at bar area
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Use to dump lemon and straw from glass
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In Upstairs storage area. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In Sugar, Panko and Rice containers. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils by server area in the kitchen. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. By fry station and entrance to cooks line
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and water bottle over prep area by cooks line.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees on cooks line
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezer in the kitchen **Repeat Violation**
22-16-4
45
May 14, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2024-05-08: **Time Extended** - From follow-up inspection 2024-05-14: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment - From follow-up inspection 2024-05-08: **Time Extended** - From follow-up inspection 2024-05-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in kitchen and storage areas. - From follow-up inspection 2024-05-08: **Time Extended** - From follow-up inspection 2024-05-14: **Time Extended**
22-16-4
86
May 8, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink to the right of the back door. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2024-05-08: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In upstairs ice machine storage area. - From follow-up inspection 2024-05-08: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment - From follow-up inspection 2024-05-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-05-08: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in large ice machine area. - From follow-up inspection 2024-05-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in kitchen and storage areas. - From follow-up inspection 2024-05-08: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area - From follow-up inspection 2024-05-08: **Time Extended**
36-27-5
64
May 7, 2024
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw (46F - Cold Holding); diced tomatoes (46F - Cold Holding); Cut Lettuce (56F - Cold Holding); Shredded cheese (47F - Cold Holding); Beef patties (47F - Cold Holding); Raw chicken (40F - Cold Holding); Tuna (40F - Cold Holding); Raw Salmon (40F - Cold Holding) ; Raw shrimp (47F - Cold Holding); **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (46F - Cold Holding); diced tomatoes (46F - Cold Holding); Cut Lettuce (56F - Cold Holding); Shredded cheese (47F - Cold Holding); Beef patties (47F - Cold Holding); Raw chicken (40F - Cold Holding); Tuna (40F - Cold Holding); Raw Salmon (40F - Cold Holding) ; Raw shrimp (47F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Bottle of blue liquid on cart next to dining area. -bottle of cleaner oh heater in dish area. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. In kitchen area.
41-15-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink to the right of the back door. **Warning**
31A-04-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Spray bottle containing toxic substance not labeled. Bottle on top of water heater next to sodas.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At outside bar area and upstairs ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. In upstairs ice machine storage area.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in large ice machine area.
35B-01-4
Basic - Food stored on floor. 2 boxes of chicken on floor at prep sink. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine in bar area and large ice machine upstairs. **Corrected On-Site**
10-12-5
Basic - No suitable facilities provided to store employee clothing and other possessions. Cup on counter next to clean dishes in kitchen area.
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryers **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in kitchen and storage areas.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. At bar area. **Corrected On-Site**
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in water in mop sink. **Corrected On-Site** **Repeat Violation**
42-01-4
18
Dec 13, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese (47F - Cold Holding); sliced tomatoes (48F - Cold Holding); black beans and corn (54F - Cold Holding) -crust garlic (54F - Cold Holding); corn (52F - Cold Holding) Operator discovered unit was unplugged, ice all products in make line. - **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - spray bottles of cleaner stored next to tea
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -Electric slicer -Tea basket - white cutting board on cooks line. - interior of fryers and fry baskets
22-02-4
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. 2 new hires
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee with no hair restraint while engaging in food preparation. -All cooks on line.
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Oven on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. - Hand sink on cooks line will not turn off.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Black substance behind dish machine. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer bucket on line less than 100ppm.Operator replaced with fresh 200 ppm**Corrected On-Site** **Corrected On-Site**
21-08-4
32
May 22, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
35
Dec 14, 2022
Routine - Food
7 critical violations. 6 major violations. 30 minor violations.
View 43 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From yesterday per operator pasta (44F - Cold Holding) burger (46F - Cold Holding); cooked chicken (46F - Cold Holding)
01B-02-5
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. 500+ppm **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee tool a paper towel and wiped his full face put it in the garbage and then touched single service item without washing hands
12A-10-4
High Priority - Pesticide-emitting strip present in food prep area hanging on side of bag in box soda unit
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator is going to reheat first time commercially processed Alfredo sauce (56F - Cold Holding) raw shrimp (46F - Cold Holding); cooked corn (46F - Cold Holding); raw beef (44F - Cold Holding); eggs raw shell (47F - Cold Holding) Per operator from yesterday see stop sale pasta (44F - Cold Holding) burger (46F - Cold Holding); cooked chicken (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500+ppm chlorine
41-18-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in dish area 1 small flying insect by preparation table. **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior double door cooler soiled. Soda nozzles in kitchen soiled. Tomato slicer soiled. Slicer soiled Gun nozzle in outside bar soiled. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived at the middle of the inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Metal grates rusted.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled with clear liquid **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at restrooms .
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling tile missing in kitchen
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Coffee cups stored soiled under soda rack
24-06-4
Basic - Covered waste receptacle not provided in women's bathroom at ladies room.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing hanging on rack and touching bag in box soda.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Tall boy door disrepair **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris throughout establishment **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair throughout kitchen
36-17-5
Basic - Food stored on floor. Sugar container on floor in prep area **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Platters for hamburger set ups are worn and disrepair, no longer smooth and cleanable.
14-13-4
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 92° under microwave **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all glass racks heavily soiled. Exterior oven Gaskets throughout soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair. At mop sink water leaking Under 3 compartment leaking. Faucet leaking in prep area
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior oven soiled
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen
21-44-1
Basic - Single-service articles improperly stored. Backpack stored next to single service item in the bar
25-05-4
Basic - Stored food not covered. Ice cream not covered in stand up freezer. Fruit in bar area not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Multiple large bins with food not labeled.
02D-01-5
Basic - with rust that has pitted the surface throughout establishment
14-33-4
4
Frequently Asked Questions
When was Teak Neighborhood Grill last inspected?
The most recent health inspection at Teak Neighborhood Grill on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Teak Neighborhood Grill?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Teak Neighborhood Grill.
How does Teak Neighborhood Grill compare to other restaurants in Orlando?
Teak Neighborhood Grill most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Teak Neighborhood Grill's inspection record improved over time?
No. Recent inspections at Teak Neighborhood Grill have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Teak Neighborhood 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 Teak Neighborhood Grill inspected?
Based on the inspection history on file, Teak Neighborhood Grill is inspected around four times per year on average.
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