DirtyFLRestaurant Inspection Data

NANDO GRILL CARNE EN VARA

Food safety records indicate NANDO GRILL CARNE EN VARA in ORLANDO has 4 inspections with a 1.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 4 reports on file

West Sand Lake Road
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13488935

Follow-up Inspection Required

3 high, 4 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards in back prep area White cutting boards on meat station Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored in dry storage area , operator moved to employee designated area Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In meat station by expo line Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Stored next to microwave in prep area , operator discarded Corrected On-Site Warning
  • 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. 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer 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. Vacuum sealed meat for more than 48 hours 30 portions of seafood mix that was thawed then Received frozen , thawed and then portioned , vacuum sealed and then placed in freezer Warning
  • 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. All items in walk in cooler Warning
  • 41-17-4:Intermediate - Spray bottle containing clear toxic substance not labeled in bar area Operator labeled in bar area Corrected On-Site Warning

8/11/2025· 7mo ago

Visit ID: 10887151

Met Inspection Standards

2 high, 3 int, 5 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Both server beverage areas Corrected On-Site Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ledge of ice machine Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade 74F next to,rice cooked by ice machines
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork ribs in standing water Corrected On-Site Repeat Violation
  • 29-17-4:Basic - Waste line missing at both soda soda gun holster
  • 35A-02-7:High Priority - Four Live, small flying insects found 2- in kitchen by ice machine 2- in bar
  • 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 half pan under heat strip on cooks line blood Sausage (117 - Hot Holding) Less than four hours per manager Placed in steam table for temperature recovery 20 minutes later 151F **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers at the bar hand wash sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing clear toxic substance not labeled at the host stand
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machines installed 4/24

1/27/2025· 1y 1mo ago

Visit ID: 10764885

Met Inspection Standards

4 high, 7 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License indicates 199 seats. Establishment has approx 275 seats.
  • 08B-38-4:Basic - Food stored on floor in walk-in freezer.
  • 14-69-4:Basic - Ice buildup in walk-in freezer door.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in two bins at bar Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning throughout the establishment.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at prep station by walk-in cooler. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in prep sink. Red snapped thawing in standing water in prep sink.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepared soups in walk-in cooler Unwashed tomatoes over prepared black beans in walk-in cooler Unwashed lettuce over prepared and filled dressing cups.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at mop sink
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled Salt container not labeled
  • 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. Per operator chicken soup prepared previous day (61F - Cold Holding).
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks over prepared dressing cups.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator chicken soup prepared previous day (61F - Cold Holding).
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at dishwasher.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken soup cooling in large stock pot with lid. Coached operator to place hot soup into smaller containers and an ice bath prior to placing in walk-in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at grill station.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing at cookline employee used sink for sharpening knives. Manager coached employee to sharpen knives at knife station. **Corrective Action Taken**
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment only has chlorine strips, three compartment sink and sanitizer buckets utilize quaternary.
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or sanitizer buckets.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar

9/4/2024· 1y 6mo ago

Visit ID: 8868990

Met Inspection Standards

1 high, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Previous establishment, Logan's, had 394 seats per Nancy. Establishment owner has 250 seats..
  • 36-24-5:Basic - Holes in or other damage to wall throughout the establishment . Spaces in the wall by he baseboards in the dishwashing area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All walk-in cooler gaskets are soiled. Fans in walk-in beer cooler soiled.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door and back door exit.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.The prep sink by the walk-in cooler and ice machine area.