DirtyFLRestaurant Inspection Data

GRAZIE

GRAZIE in ORLANDO has 6 health inspections on record with an overall food safety rating of 1.7/5. Food safety practices have remained consistent.

3101 Corrine Drive
Orlando, Florida, 32803
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13560092

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo plastic container bowl used to scoop sugar. Operator removed. Corrected On-Site - From follow-up inspection 2025-10-29: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks outside by exit door. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and dish machine. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient thermometer 48f. Warning - From follow-up inspection 2025-10-29: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Both reach in white cooler cutting boards. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. At hand wash sink by dish machine. - From follow-up inspection 2025-10-29: **Time Extended**
  • 33-12-4:Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. - From follow-up inspection 2025-10-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets for reach in coolers torn. - From follow-up inspection 2025-10-29: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line and reach coolers across from cooks line. - From follow-up inspection 2025-10-29: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Multiple items in freezer stored on the floor. - From follow-up inspection 2025-10-29: **Time Extended**
  • 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2025-10-29: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line. - From follow-up inspection 2025-10-29: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Numerous coolers, equipment pieces stored and furniture in outside back porch area. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. - From follow-up inspection 2025-10-29: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours. - From follow-up inspection 2025-10-29: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours. Warning - From follow-up inspection 2025-10-29: Thermostat for cooler 50F , per operator all food items in cooler since Monday 10/27. Pico 53f, deli meats 49F, cheese 50F, milk 50F Admin Complaint
  • 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. - From follow-up inspection 2025-10-29: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-29: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with blue substance on dish machine. Repeat Violation - From follow-up inspection 2025-10-29: **Time Extended**

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10896054

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Togo plastic container bowl used to scoop sugar. Operator removed. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks outside by exit door. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and dish machine. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient thermometer 48f. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Both reach in white cooler cutting boards. Repeat Violation
  • 29-18-4:Basic - Drain cover(s) missing. At hand wash sink by dish machine.
  • 33-12-4:Basic - Dumpster rusted out on bottom.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets for reach in coolers torn.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line and reach coolers across from cooks line.
  • 08B-38-4:Basic - Food stored on floor. Multiple items in freezer stored on the floor.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Numerous coolers, equipment pieces stored and furniture in outside back porch area. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and salt containers by walk in cooler. Operator labeled. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours. Warning
  • 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.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with blue substance on dish machine. Repeat Violation

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10851147

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restroom doors Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks outside not chained
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line and in ware wash area have dust build up
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At make table cooler at cook line Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Both cook and owner on cook line
  • 08B-37-4:Basic - Food stored in a prohibited area. Seasoning containers under soap dispenser at hand sink Corrected On-Site
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has grease build up Fan covers in walk in cooler
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Roll up door at bar area. 3 compartment sink at bar area and open expo/kitchen area to cook line not enclosed. Observed roll up door open at bar area to be used for outside seating. Kitchen and bar area exposed to the outside elements and possible pests due to no air curtains. Original plans for previous owner show bar and roll up door but proviso for roll up door/window HQ-17-4552 approved on 6/15/17 Facility should either add air curtains or keep door closed at all times
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Numerous pieces of equipment and furniture in outside back porch area
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line at 0ppm chlorine
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers
  • 09-01-4: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. Cook touching cut basil with bare hands to put into pico mix
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom of chopped parsley at cook line Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pastas 49-56f. Pre portion bags over fill line in container in cooler at cook line. Per owner only there an 1 hour. Corrective action to place in walk in cooler **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owners food manager certificate has been expired since 2/9/25. Owner states he's not her all the time.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar. Paper towels at 3 compartment sink No paperwork towels at hand sink at cook line by stove
  • 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. Form was provided last inspection and employees signed. Owner took forms home to organize provided form Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap for bar hand sink at 3 compartment sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at ware wash area not labeled

Inspection Date: 4/3/2025

Inspection #: Visit ID: 8893320

  • 32-05-4:Basic - Bathroom facility in disrepair. Men's room missing door knob
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing tight fitting
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cut board grooved
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cold holding unit cook line Operator removed drink Corrected On-Site Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor damaged by ware wash
  • 08B-38-4:Basic - Food stored on floor. Cases of food sausage shrimp on floor walk in freezer
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and table Operator removed knife Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Employee removed Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. Tables outside with preset with plates Operator removed plates Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front cold holding cook line ; various cooked pastas (50-56F - Cold Holding); butter (54F - Cold Holding) Operator forgot to turn on unit. Per operator in unit less than 1 hour. Moved to walk in for immediate temperature recovery **Corrective Action Taken** Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker
  • 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. Provided operator with form Corrected On-Site
  • 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. Operator not able to find form Provided operator with form and employees signed form during inspection Corrected On-Site

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8892929

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8776581

  • 06-09-1: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. Salmon
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked spinach in prep cooler Raw bacon bits over garlic in prep cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station: mozzarella, marinara, cooked chick peas, cut lettuce, sausage, mushrooms, feta, ricotta, , cut tomatoes, cannolis cream. Pesto with fresh garlic, ceaser ; (46-50F - Cold Holding) all less than 4hrs per operator. Operator immediately moved all items to walk in cooler for temperature recovery **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink at kitchen Corrected On-Site
  • 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. Provided operator with form. All employees signed on site Corrected On-Site