Tgi Fridays 2635
Last inspected: Dec 18, 2025
47
Score
The health department has logged eight inspections at Tgi Fridays 2635, the earliest from 2022. The most recent visit was on Dec 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly nine violations before.
Across the inspection history, “food-contact surface stained/soiled with food debris” is the issue that surfaces most often, recorded six times.
Tgi Fridays 2635's latest score of 47 falls below the Orlando average of 79. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over roasted jalapeños in single door reach in cooler on side of cooks line **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1)White cutting board on cooks line 2) juice nozzles on server beverage station
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. On cooks line closets to dish room
14-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room **Repeat Violation**
36-34-5
Basic - Floors not maintained smooth and durable. Grout on cooks line **Repeat Violation**
36-11-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Over cooks line Replaced during inspection **Corrected On-Site**
14-42-4
Basic - In-use ice scoop and paddle stored on soiled surface between uses. Ledge of ice machine in prep kitchen **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Light not functioning. 1-Hood over 5 eye stove on cooks line 2- hood over charbroiler on cooks line
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer vent soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. 1-Temp sticks on cooks line 2- frilled toothpicks at the bar **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind bun toaster
36-27-5
47
Jun 12, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-06-12: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable on cookline. - From follow-up inspection 2025-06-12: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2025-06-12: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets Exterior of equipment on cook lines Fryers heavily soiled exterior Beverage soda station cabinet soiled Exhaust hood filters soiled Exterior trash cans soiled - From follow-up inspection 2025-06-12: **Time Extended**
23-03-4
82
Jun 4, 2025
Routine - Food
3 critical violations. 6 major violations. 21 minor violations.
View 30 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw burger to plate Cleaning cloth the changed gloves no handwashing
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (49F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding) less than4 hours operator placed in walk-in cooler for temperature recovery. 2 hrs later 41F sour cream ranch (43F - Cold Holding) less than hours operator placed in walk-in cooler for temperature recovery. 2 hrs later 39F arugula (58F - Cold Holding) operator discarded. Cooked pork ribs (50F - Cold Holding) operator discarded. 2 hrs later 40F coleslaw (49F - Cold Holding) held overnight operator discarded. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink at bar
31B-03-4
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. Shredded cheese and pork ribs in walk-in cooler
02C-03-5
Intermediate - Expired chemical test kit when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling pasta in walk-in cooler covered warm, not allowing for proper cooling.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cookline and bar Tomato dicer soiled Tomato slicers soiled Tea filter containers soiled Soda nozzles at bar heavily soiled Interior all cooler drawers Interior bottom stand up freezer kitchen Interior fryer back prep area 2 soda gun holders and guns soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles on cookline and prep area.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment.
36-34-5
Basic - Clean utensils stored between equipment and wall at dishwashing station **Corrected On-Site**
24-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water in dry storage area, by walk-in vegetable cooler, under beverage station at expo, under stove at prep area.
36-22-4
Basic - Floors not maintained smooth and durable on cookline.
36-11-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use ice scoop stored on soiled surface between uses at ice bin.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar.
10-07-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. On back cook line Microwave soiled at expo station.
22-08-4
Basic - Light shield damaged/in disrepair in prep area
38-01-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In dry storage area.
38-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cookline.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets Exterior of equipment on cook lines Fryers heavily soiled exterior Beverage soda station cabinet soiled Exhaust hood filters soiled Exterior trash cans soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at expo station **Corrected On-Site**
21-44-1
Basic - Stored food not covered in reach in freezer.
08B-12-5
Basic - Waste line missing at soda gun holster at bar
29-17-4
Basic - Water draining onto floor surface throughout cookline, prep area, and by walk-in cooler from soda tower
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler on cookline
29-49-6
12
Dec 18, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 2 Live, small flying insects in bar area.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw sausage over sliced bacon in walk in cooler 2) raw burger over raw salmon in under counter drawer across from char broiler 3) raw burger over raw steak in single door reach in cooler next to thermalizer **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter drawers of sandwich top reach in cooler on cooks line Less than four hours per manager portioned cheese soup (51F- Cold Holding); portioned cooked meatballs (51F - Cold Holding) Placed in reach in freezer for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at middle of the bar **Corrected On-Site**
22-02-4
Intermediate - Two Microwaves missing fan guard cover/splatter shield. Sautée part of cooks line
14-04-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Manual juicer at the bar **Corrected On-Site**
14-10-4
Basic - Food-contact surface not smooth and easily cleanable. Spatula hanging in clean utensil area **Corrected On-Site**
14-13-4
47
Jun 4, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken wings was above the sliced onions on the speed rack in the cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger over raw portion steaks, on speed rack in walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink was blocked in bar and no soap. **Corrected On-Site**
31A-09-4
Intermediate - Middle Microwave missing fan guard cover/splatter shield across the grill on cooks line **Repeat Violation**
14-04-4
Basic - Employee beverage container in shelf in dry stock room. **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair in the walk in freezer under the condenser by back wall, and the front of the ice machine in server line.
36-17-5
Basic - Ice buildup in bar table top freezer.
14-69-4
Basic - Light not functioning over the oven range in the hood system on cooks line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump screen buttons on the middle of cooks line.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on the cooks line have stickers on them **Repeat Violation**
08B-39-4
45
Dec 7, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken breast over cooked chicken wings in up right each in cooler on cooks line **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns closest to host stand soiled **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. Cooks line
14-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cooks line **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Ice cream reach in freezer on cooks line
14-11-5
Basic - Floor tiles missing and/or in disrepair. Several tiles cracked on cooks line
36-17-5
Basic - Ice buildup in walk-in freezer around the door **Repeat Violation**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ledge of ice machine **Corrected On-Site**
10-12-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cooks line **Corrected On-Site**
08B-39-4
Basic - Waste line missing at soda gun holster. Soda gun when enter ting the bar **Repeat Violation**
29-17-4
50
Apr 12, 2023
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pre breaded fish over onion rings in single door reach in freezer on cooks line **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef sliders over pork ribs on speed rack closest to walk in freezer **Corrected On-Site**
08A-20-5
Intermediate - Microwave missing fan guard cover/splatter shield on middle of cook line
14-04-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At bag in box dispenser installed 3-22 and ice machine **Repeat Violation**
29-28-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on the buffet line **Corrected On-Site**
08B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Dicer soiled under prep table in prep area. 2) soda gun at the bar where they enter **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on the kitchen **Repeat Violation**
36-34-5
Basic - Clean forks not stored inverted or in a protected manner on server line **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Displayed one expired 4-1-23
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Under prep table next to oil in prep area **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. Under prep table on prep area.
40-06-5
Basic - Hood filter missing from automatic fire suppression/exhaust system on cooks line over 5 eye oven **Corrected On-Site** **Repeat Violation**
14-42-4
Basic - Ice buildup in walk-in freezer at the door base in walk in cooler
14-69-4
Basic - Interior of cooks/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backs of the fryer on the cooks line
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Frill picks on cooks line. **Corrected On-Site**
25-06-4
Basic - Waste line missing at soda gun holster at soda gun when entering the bar.
29-17-4
27
Dec 1, 2022
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag chicken bites in freezer over onion rings.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach in cooler over night per operator. All items were discarded by operator. French fries 68F Raw potato chips 65F Pico de gallo 47F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach in freezer over night per operator. Operator discarded items. French fries 68F Raw potato chips 65F Pico de gallo - 47F Items in reach in cooler less than 2 hours, per operator. Returned to walk in cooler for temperature recovery. Sliced cheese 52F Shredded mixed cheese 49F **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns in bar area.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in bar area.
41-17-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Not registering on test strips. Instructed operator to use 3 compartment sinks for sanitizing.
16-54-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Next to ice machine in prep area
29-28-4
Basic - Cutting board has cut marks and is no longer cleanable. Green and white stored cutting board.
14-09-4
Basic - Floor tiles missing and/or in disrepair. In bar area, multiple locations.
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on bottom reach in cooler below grill. Hood filter Outside of back ice machine. Machine for beer lines has black build up.
23-03-4
Basic - Single-service articles improperly stored. Stored under machine for beer lines that have a drip.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Tall reach in cooler on cook line near dish machine.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk behind toaster station. Wall on cook line
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank in dry storage.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black build up above dish area. Over server station.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware ready for rolling.
24-05-4
25
Frequently Asked Questions
When was Tgi Fridays 2635 last inspected?
The most recent health inspection at Tgi Fridays 2635 on file is from Dec 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Tgi Fridays 2635?
Across the inspection record, “food-contact surface stained/soiled with food debris” has been cited six times, more than any other issue at Tgi Fridays 2635.
How does Tgi Fridays 2635 compare to other restaurants in Orlando?
Tgi Fridays 2635 most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Tgi Fridays 2635's inspection record improved over time?
No. Recent inspections at Tgi Fridays 2635 have averaged around 15 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Tgi Fridays 2635 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.
How often is Tgi Fridays 2635 inspected?
Based on the inspection history on file, Tgi Fridays 2635 is inspected around three times per year on average.
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