Tony's Brazilian Grill
Last inspected: Mar 3, 2026
26
Score
Tony's Brazilian Grill appears in inspection records 11 times, starting in 2022. On Mar 3, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 13 violations.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
4
Major latest
16
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 16 minor violations.
View 21 violations
High Priority - Employee did not use paper towels after washing to turn off water
12A-26-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fish cooling with lid
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided today **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Plumbing system in disrepair. Cold water not working near dish washer
29-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
24-05-4
Basic - Clean wiping cloth supply not properly stored. On oven handle
21-19-4
Basic - Condensation or other drainage not disposed of according to law bar reach in
28-02-4
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. Employee drink stored near olive oil in kitchen
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch cutting meat **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) with standing water in bar
36-22-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Light not functioning in hood **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer Exterior oven Hood filters Racks walk in cooler Exterior rice cooker **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter
25-06-4
26
Sep 11, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500+ppm on the serving line and at the bar. Manager remade and was 300ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over raw sirloin in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box in kitchen baked potato (125F - Hot Holding); mashed potato (126F - Hot Holding) Less than 4 hours per manager. Placed in oven for temperature recovery. 20 mins later baked potatoes 171F mash potatoes 181F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Coffee cleaner next to single service coffee filters , next to coffee machine at the bar. **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink.
12A-03-4
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.
53B-13-5
Basic - Interior of /microwave has accumulation of black substance/grease/food debris. In kitchen.
22-08-4
Basic - Light not functioning. On cooks line and in kitchen over walk in cooler. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sides of grill and fryer on cooks line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Beer reach in cooler at the bar.
29-49-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dishwasher wearing watch.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container at the bar. **Corrected On-Site**
02D-01-5
32
Feb 19, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 2, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (56F - Cooling) per manager pasta was cooked the night before and placed in walk in cooler. **Repeat Violation**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to Cooked Pasta (56F - Cooling) per manager pasta was cooked the night before and placed in walk in cooler. **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener on prep table -Soda nozzles at the bar **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen area
31B-02-4
Basic - Floor area(s) covered with standing water. On floor by fryer by cooks line.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - In chest freezer -Reach in freezee **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice scream scoop in standing water 78F. **Corrected On-Site**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf next to potatoes and beets in the kitchen **Corrected On-Site**
21-44-1
50
Apr 17, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Apr 16, 2024
Routine - Food
7 critical violations. 6 major violations. 3 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef stew (47F - Cooling ); noodle (49F - Cooling )placed overnight . Operator instructed to discard, **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink m Quat 0 ppm .Corrected On-Site** **Corrected On-Site** **Warning**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jello in front counter double glass ,door reach in cooler Date marked 8 days ago. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. See report. **Warning**
01B-29-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Desserts 49F in double door reach in cooler, .placed next to oven -Walk in cooler faro (44F - Cold Holding); raw beef (44F - Cold Holding); operator had recenter delivery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . operator placed time. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Bar hand washing sink used for purposes other than handwashing. Ice dumped in bar hand sink. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-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. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at washware area handwash sink. **Corrected On-Site** **Warning**
31B-03-4
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. provided operator. **Repeat Violation** **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts at buffet reach in cooler , prepared 3 days ago not datemarked. **Warning**
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. operator discarded, **Corrected On-Site** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. License is not on site, **Warning**
50-09-4
Basic - Ice buildup in kitchen freezer chest **Warning**
14-69-4
17
Oct 18, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
11-26-1
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. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, on preparation table **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill soiled with grease. -top off fryers soiled with grease Gasket soiled with grime, **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
23-03-4
74
Oct 17, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Washware area employee handled soiled plates and then cleaned plates. Educated operator. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Meat empanada 47/30 minutes. Operator returned to unit recently, **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit mash potatoes (115F - Hot Holding); fish (132F - Hot Holding); beef staganoff (132F - Hot Holding)/30 minutes; sausages (76F - Hot Holding)/30 minutes. Operator instructed to reheat to 165. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by steam tables **Corrected On-Site** **Warning**
29-34-4
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. Gallon of milk opened48 hours ago at bar, not date marked.. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter sink used as a dump sink, food debris in sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. **Corrected On-Site** **Warning**
31B-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. **Corrected On-Site** **Warning**
11-26-1
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. **Repeat Violation** **Warning**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable, on preparation table **Warning**
14-09-4
Basic - Kitchen Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. 200 ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust, by hot holding unit. **Warning**
36-27-5
Basic - No handwashing sign provided at bathroom hand sink used by food employees. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill soiled with grease. -top off fryers soiled with grease Gasket soiled with grime, **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle, Washware hand sink. **Corrected On-Site** **Warning**
29-11-4
22
Jul 19, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. At the end of prep table near dish **Warning** - From follow-up inspection 2023-07-19: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor under dish machine, and has missing tiles. **Warning** - From follow-up inspection 2023-07-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Light not functioning. On cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-07-19: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Utensils in poor condition. Lexon container Plates chipped **Warning** - From follow-up inspection 2023-07-19: **Time Extended**
14-12-4
82
May 19, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground sausage skewer over whole intact skewer in middle walk in cooler **Warning**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the end of dish **Corrected On-Site** **Warning**
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site** **Warning**
41-17-4
Basic - Hole in or other damage to wall. Wall in hallway outside of ice room. **Repeat Violation** **Warning**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Warning**
10-20-4
Basic - Light not functioning. On cook line **Repeat Violation** **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. **Warning**
23-03-4
Basic - Utensils in poor condition. Lexon container Plates chipped **Warning**
14-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in blue rack behind buffet **Warning**
24-05-4
Basic - Condensation or other drainage not disposed of according to law. Under condensing unit inside walk in cooler on left side **Warning**
28-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. At the end of prep table near dish **Warning**
36-08-4
Basic - Floors not maintained smooth and durable. Floor under dish machine, and has missing tiles. **Warning**
36-11-4
33
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Displayed food not properly protected from contamination. Jar of spicy peppers on the buffet line **Corrected On-Site**
08B-02-4
High Priority - Vacuum breaker missing at hose bibb under hand sink by walk in cooler .
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit no provided at employee handwash sink by walk in cooler
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand sink in dish area.
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Equipment in poor repair. Microwave door handle broken in kitchen
14-11-5
Basic - Hole in or other damage to wall. Wall tiles broke on outside of ice room leading to kitchen
36-24-5
Basic - Ice buildup in reach-in freezer at the bar.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled above char broiler on cooks line
23-03-4
Basic - One Light not functioning on hood system and one in kitchen outside of meat walk in cooler **Repeat Violation**
36-62-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dish machine **Corrected On-Site**
40-06-5
41
Frequently Asked Questions
When was Tony's Brazilian Grill last inspected?
The most recent health inspection at Tony's Brazilian Grill on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tony's Brazilian Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Tony's Brazilian Grill.
How does Tony's Brazilian Grill compare to other restaurants in Orlando?
Tony's Brazilian Grill most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has Tony's Brazilian Grill's inspection record improved over time?
No. Recent inspections at Tony's Brazilian Grill have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Tony's Brazilian Grill 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 Tony's Brazilian Grill inspected?
Based on the inspection history on file, Tony's Brazilian Grill is inspected around three times per year on average.
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