DirtyFLRestaurant Inspection Data

GRILLERS LATIN FUSION

With 4 documented inspections, GRILLERS LATIN FUSION in ORLANDO has achieved a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Chickasaw Trail
Orlando, Florida, 32829
Vista Lakes
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/1/2025

Inspection #: Visit ID: 10941811

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
  • 01B-10-4:Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Dead clams
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi mahi Salmon
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with 0 ppm
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over plantains in walk in coolet 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 shrimp stored over cooked shrimp in reach in cooler . Raw chicken over pork in walk in coller Corrected On-Site** Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi mahi thawed in package completely thawed Raw salmon thawed in package and completely thawed
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept at room temperature for 1hr with temperature of 71F. Chimichurri 70F kept in counter for two hours Cilantro garlic sauce 70F in counter for two hours Garlic aioli sauce 70 kept in counter for 1 hr Operator added ice **Corrective Action Taken** Repeat Violation
  • 03F-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 and the time removed from temperature control. Sushi rice made at 12 with no date marked .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice kept on steam well for less than 4 hrs with temperature of 120F reheat to 165F Corrective Action Taken** **Corrective Action Taken** Repeat Violation
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at bar area
  • 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. For sushi rice

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10823664

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch . Servers wearing watches. Warning - From follow-up inspection 2025-06-25: **Time Extended**

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10710550

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in flour and panko. Corrected On-Site Warning
  • 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 kept in front of stove with temperature of 50F. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch . Servers wearing watches. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of food store on freezer floor. Plantains cases
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar no name. 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. Chlorine dm with 0 ppm Rechecked 100 ppm Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine located in bar only reaching 156F. Reached 160F. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 small flying insect located on cook line 1 small flying insect on garbage can located on dish area Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cod fritter mixture with date of 04-14-2025 Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cod fritters
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw steak, mozzarella cheese , Queso dip,
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked skirt steak at room temperature kept on sushi area for than 4 hrs with temperature of 80F. Placed in cooler Cooked chicken kept on cook line for less than 4 hrs with temperature of 86F. Reheated to 165F . Queso dip kept in reach in our cooler overnight with temperature of 48F. Discarded Palomilla steak kept overnight in reach in cooler in cook line with temperature of 46F. Discarded Mozzarella cheese kept overnight in reach in cooler of sauté station with 50F. Discarded 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. Cooked plantains kept in sushi area for less than 4 hrs with temperature of 118F. Sushi rice kept on sushi area for less than 4 hrs with temperature of 98F discard after 4 hrs Chicken soup kept in steam well for less than 4 hrs with temperature 125F. Reheat 202F. Cooked plantains mofongo kept in cook line for less than 4 hrs with temperature of100F. Discarded Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna served on primavera sushi roll not identified as raw ,acevichado roll that uses raw sea bass. All menus must be fixed Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing raw meats on reduced oxygen packaging and keeping for over 48 hours. Warning

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8700082

  • N/A:No Violations Were Observed