DOSBROS FRESH MEXICAN GRILL
With 5 documented inspections, DOSBROS FRESH MEXICAN GRILL in ORLANDO has achieved a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.
11871 UNIVERSITY BLVD UNIT 110
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 7/29/2025
Inspection #: Visit ID: 13473870
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet and a ring . Employee removed . Corrected On-Site** Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard. Employees put beard guard on . Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice chute in soda machine has mold like substance.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed before employee removing pieces . Inspector asked employee to wash. Employee washed tomatoes . Corrected On-Site** Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked red beans kept cooling overnight with temperature of 64F . Black beans kept cooling overnight in walk in cooler with temperature of 64F
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Red beans kept cooling overnight in walk in cooler with temperature of 64F, black beans kept cooling overnight in walk in cooler with temperature of 64F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red beans kept on walk in cooler for less than 4 hrs with temperature of 46F . Black beans kept on walk in cooler for less than 4 hrs with temperature of 63F. Inspector asked operator to place in ice. Rechecked 42 F . Corrective Action Taken** **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. Cooked skirt steak kept hot holding in hot box for one hour with temperature of 116F . Black beans kept hot holding in hot box for 1 hrs with temperature of 118F . Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quad sanitizer bucket with over 500 ppm. Operator discarded water and added new water with solution. Rechecked 400 ppm Corrected On-Site** Corrected On-Site
Inspection Date: 1/15/2025
Inspection #: Visit ID: 8841552
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in prep table. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee shredding cheese with no beard guard.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice kept in hot box for 4 hrs with temperature of 127F. Manager throw away . **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice kept in hot box for 4 hrs with temperature of 127F.
Inspection Date: 8/8/2024
Inspection #: Visit ID: 8841342
- N/A:No Violations Were Observed
Inspection Date: 7/26/2024
Inspection #: Visit ID: 8729500
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Scoop handle in contact with salt Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt no label Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak kept in warmer for 4 hrs with temperature of 128 F Chicken kept in warmer for 4 hrs with temperature of 132F Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak kept in warmer for 4 hrs with temperature of 128F Chicken kept in warmer for 4 hrs with temperature of 41F Warning
- 11-27-4: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. Inspector emailed operator form **Corrective Action Taken** Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning