The Grille
Last inspected: Apr 17, 2026
43
Score
The Grille appears in inspection records 10 times, starting in 2023. The most recent report on file is from Apr 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food” comes up most often, recorded two times in the inspection record.
Restaurants in Orlando average 79, so The Grille trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs (124-130F - Hot Holding) on cookline, double panned. Operator will reheat to 165°F minimum **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Sliced cheese In cooler drawer on cookline **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish on rolling rack in walk in cooler. Ground beef over whole muscle in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (45F - Cold Holding); cut melon (48F - Cold Holding) at expo less than four hours. Ice bath insufficient water **Corrected On-Site**
03A-02-5
Basic - Clean utensils stored between equipment and wall. Knife on cookline **Corrected On-Site**
24-14-4
Basic - Old labels stuck to food containers after cleaning. On cambro containers on dry dish racks
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed cook cutting unwashed cucumbers. Operator coached employee and produce was washed **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Stacked reach-in on cookline, top unit
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawer on cookline **Repeat Violation**
22-16-4
43
Dec 10, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patty (107F - Hot Holding). In steamwell on cookline less then 4 hours. Operator discarded **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Spray nozzle hanging in handsink at bar **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Case of bread on floor in walkin freezer **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline drawers
22-16-4
70
Jul 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, glass cleaner at server station - From follow-up inspection 2025-07-29: **Time Extended**
41-17-4
90
May 29, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu, avocado and lox bagel **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, glass cleaner at server station
41-17-4
70
Oct 30, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch bacon to arrange on plate. Operator coached employee **Corrective Action Taken**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over whole muscle beef. Comminuted beef over seafood in cooler drawer under cook line **Corrected On-Site**
08A-20-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator coached employee on proper handling washing **Corrective Action Taken**
12A-27-4
Basic - Equipment in poor repair. Reach in cooler/freezer leaking from bottom on cookline
14-11-5
61
Apr 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
78
Mar 8, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over cooked beef in cooler drawer under cookline. **Corrected On-Site** - From follow-up inspection 2024-03-08: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleans plates stored in lowboy cooler under raw chicken. **Corrected On-Site** - From follow-up inspection 2024-03-08: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At drink station in kitchen - From follow-up inspection 2024-03-08: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cookline grill - From follow-up inspection 2024-03-08: **Time Extended**
23-03-4
74
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over cooked beef in cooler drawer under cookline. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict **Warning**
02B-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleans plates stored in lowboy cooler under raw chicken. **Corrected On-Site**
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At drink station in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cookline grill
23-03-4
67
Jun 13, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
67
Mar 10, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon 52f advised rapid chill 30-40 minutes later 42f,
03A-02-5
Basic - Equipment in poor repair. Gasket on reach in freezer.
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
78
Frequently Asked Questions
When was The Grille last inspected?
The most recent health inspection at The Grille on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Grille?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at The Grille.
How does The Grille compare to other restaurants in Orlando?
The Grille most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has The Grille's inspection record improved over time?
Results have been roughly steady. Inspections at The Grille have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Grille 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 The Grille inspected?
Based on the inspection history on file, The Grille is inspected around three times per year on average.
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