DirtyFLRestaurant Inspection Data

BORDER GRILL FRESH-MEX

BORDER GRILL FRESH-MEX has 8 health inspections on file for its ORLANDO location, with an overall rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

5695-A Vineland Road
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13483574

Follow-up Inspection Required

3 high, 4 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep kitchen Warning
  • 36-62-4:Basic - Light not functioning. Hood across from dish washer Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on front line Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Side of cooks line Repeat Violation Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket Corrected On-Site Warning
  • 22-41-4: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. 25 ppm Primed then was 50 ppm Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In under counter drawers under flat top on cooks line raw shrimp (49F - Cold Holding); raw fish (50F - Cold Holding) Stored overnight per manager Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In under counter drawers under flat top on cooks line raw shrimp (49F - Cold Holding); raw fish (50F - Cold Holding) Stored overnight per manager Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in sink in prep room across from cooks line Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing green toxic substance not labeled. In prep room across from cooks line Repeat Violation Warning
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine 8/23 Warning
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Rack blocking half of door in hallway

8/5/2025· 7mo ago

Visit ID: 10912705

Met Inspection Standards

4 high, 3 int, 5 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice container in dry storage area Corrected On-Site
  • 36-62-4:Basic - Light not functioning hood over clean items shelf across from dish machine in prep kicthen
  • 25-05-4:Basic - Single-service articles improperly stored in hallway by bathrooms Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia thawing in standing water in prep room Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. To the right of the flat top grill on cooks line
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in to go bag on prep table in ice room Removed and than wrapped Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole intact muscle beef stored next to juice in walk in cooler Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded chicken pan in walk in cooler dated 7/29
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In bowl on top,of steam table on cooks line French fries (121 - Hot Holding) Less than four hours per cooks They discarded Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hose in hand sink on cooks line Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing green toxic substance not labeled across from ice machine Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machines installed 8/23 Repeat Violation
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Mop bucket in front of back door by bathrooms Corrected On-Site Repeat Violation

2/24/2025· 1y ago

Visit ID: 10765038

Met Inspection Standards

2 int

  • 53B-13-5: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. Cook Rosa Repeat Violation - From follow-up inspection 2025-02-24: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine installed 8/23 - From follow-up inspection 2025-02-24: **Time Extended**

1/24/2025· 1y 1mo ago

Visit ID: 8851805

Follow-up Inspection Required

5 high, 8 int, 9 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils under drying cleaning rags in prep kitchen Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In prep kitchen Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Behind equipment on cooks line
  • 36-62-4:Basic - Light not functioning 1)over cook-line - very little light on cooks line with this light being out 2)over hood in prep kitchen 3) over dish machine 4) in dry stock room Repeat Violation Warning
  • 33-16-4:Basic - Open dumpster lid.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. By dry stock room
  • 25-05-4:Basic - Single-service articles improperly stored. To go bags in hallway by hallway in bathrooms
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish at room room temperature Placed in walk in cooler Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Outside of hood on cooks line
  • 41-07-4:High Priority - Container of medicine improperly stored. Prep kitchen Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook too items to dish room and put gloves on without washing hands hands Manager addressed **Corrective Action Taken**
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands for 3 seconds Chef addressed. **Corrective Action Taken**
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Bottles of salsa and garlic mayo are on table They are going to package and give out individually **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside oven mole sauce 68F Less than four hours per chef Placed on stove for rapid reheat 10 minutes later 188F Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for the dish machine
  • 11-26-1: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. Cook- Rosa Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Have chart on cooler on cooks line and started to fill out time plan sheet on communication board
  • 53B-13-5: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. Cook Rosa Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in double door reach in cooler on cooks line
  • 41-17-4:Intermediate - Spray bottle containing green toxic substance not labeled.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine installed 8/23
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. By back door by restrooms.

8/6/2024· 1y 7mo ago

Visit ID: 8790577

Met Inspection Standards

3 high, 3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over single service in side area Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice ingredient bin in dry storage room Corrected On-Site
  • 36-62-4:Basic - Lightsnot functioning. 1)Over cooks line 2) prep kitchen over hood
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double door on cooks line Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24 Paid during inspection Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over shredded lettuce in under counter reach in cooler on cooks line Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole intact muscle beef in walk in cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep kitchen Corrected On-Site Repeat Violation
  • 11-26-1: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.
  • 53B-13-5: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.

10/30/2023· 2y 4mo ago

Visit ID: 8537978

Met Inspection Standards

1 basic

  • 36-62-4:Basic - Couple Light not functioning in kitchen Repeat Violation

9/26/2023· 2y 5mo ago

Visit ID: 8506683

Met Inspection Standards

1 high, 1 int, 8 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry stock room Leading to prep area. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Side area Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in cooler behind the condenser
  • 36-62-4:Basic - Light not functioning. One Over cook line One in prep kitchen Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quat on prep table in prep kitchen Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers in side room
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry By back door. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in double door reach In cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on prep table Corrected On-Site

7/25/2023· 2y 7mo ago

Visit ID: 8360960

Met Inspection Standards

3 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt container on dry item shelf Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1)In dry stock room 2) above door in prep kitchen leading to dining area
  • 24-05-4:Basic - Clean half sheet pans not stored inverted or in a protected manner on top shelf of cooks line Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Ice machine room
  • 36-62-4:Basic - One Light not functioning over hot well on cooks line One not functioning on hood in back kitchen
  • 08B-12-5:Basic - Stored food not covered. Shredded chicken and cut beef in walk in cooler Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cooks line Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt lexon on dry item shelf Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler states 47F but ambient temp is 38F
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal sixth pan in hand sink in prep area with ice machine Corrected On-Site
  • 53B-14-5: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. Expired 7/22 Miguel B