DirtyFLRestaurant Inspection Data

TGI FRIDAY'S

With 5 inspections documented, TGI FRIDAY'S maintains a 1.1/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 5 reports on file

10811 INTERNATIONAL DR, ORLANDO 32821

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13659500

Met Inspection Standards

1 high, 2 int, 5 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site - From follow-up inspection 2026-03-26: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. At mop sink - From follow-up inspection 2026-03-26: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin in dry storage Corrected On-Site - From follow-up inspection 2026-03-26: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In coleslaw on cookline Corrected On-Site - From follow-up inspection 2026-03-26: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At center sink on cookline - From follow-up inspection 2026-03-26: **Time Extended**
  • 09-01-4:High Priority - - From initial inspection : 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. Observed bartender cutting pineapple without wearing gloves. Operator coached employee on proper glove wearing **Corrective Action Taken** - From follow-up inspection 2026-03-26: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site - From follow-up inspection 2026-03-26: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At center sink on cookline Corrected On-Site - From follow-up inspection 2026-03-26: **Time Extended**

3/25/2026· 3w ago

Visit ID: 13569445

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. At mop sink
  • 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. In rice bin in dry storage Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In coleslaw on cookline Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At center sink on cookline
  • 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. Observed bartender cutting pineapple without wearing gloves. Operator coached employee on proper glove wearing **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cajun butter (48F - Cold Holding). Top of table on cook line less then four hours. Operator placed in cooler. Following items in unit over night -pico (47F - Cold Holding); cut cabbage (51F - Cold Holding); diced tomatoes (51F - Cold Holding) cooler drawers under make table far right of cookline. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At center sink on cookline Corrected On-Site

11/25/2025· 4mo ago

Visit ID: 13575064

Met Inspection Standards

3 high, 2 int, 8 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of make table on cook-line - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. On cookline - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **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. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items **Corrective Action Taken** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-11-25: **Time Extended**

11/13/2025· 5mo ago

Visit ID: 13569226

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-11-13: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of make table on cook-line - From follow-up inspection 2025-11-13: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Corrected On-Site - From follow-up inspection 2025-11-13: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. On cookline - From follow-up inspection 2025-11-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer - From follow-up inspection 2025-11-13: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline - From follow-up inspection 2025-11-13: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm - From follow-up inspection 2025-11-13: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack Corrected On-Site - From follow-up inspection 2025-11-13: **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. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items **Corrective Action Taken** - From follow-up inspection 2025-11-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline - From follow-up inspection 2025-11-13: **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cookline to left of stove top Warning - From follow-up inspection 2025-11-13: Scheduled to be reinstalled in 7-14 days **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine - From follow-up inspection 2025-11-13: **Time Extended**

11/4/2025· 5mo ago

Visit ID: 10898779

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of make table on cook-line
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Corrected On-Site
  • 36-62-4:Basic - Light not functioning. On cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline
  • 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cookline to left of stove top Warning
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine