Orlando32822
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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 cannot be determined. Pizzas front counter not time marked so within 4 hours. Operator time marked
High priorityI LOVE NEW YORK PIZZA SALAD BURGER →Aug 26, 2026
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 cannot be determined. Sushi rice front counter made 3 hours ago so no stop sale. Operator time marked
High priorityKYOTO SUSHI AND GRILL →Aug 26, 2026
Live, small flying insects found. In prep area
High priorityMATT'S LATIN BBQ →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter macaroni salad (49F - Cold Holding)for 2 hours. Operator put in freezer to rapid chill
High priorityMATT'S LATIN BBQ →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (112F - Hot Holding); Operator put on stove to reheatrecheck 191F
High priorityMATT'S LATIN BBQ →Aug 26, 2026
Food prepared in a private home. See stop sale. Containers of cut fruit
High priorityMARIGI AUNTHENTIC MEXICAN FOOD →Aug 25, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Bulk mango juice in 5 gallon bucket in side of Florida truck.
High priorityMARIGI AUNTHENTIC MEXICAN FOOD →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of pico 58F less than 1 hour. Operator put on ice to rapid chill
High priorityMARIGI AUNTHENTIC MEXICAN FOOD →Aug 25, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken and vegetables (87F - Hot Holding); recheck 168Fcooked diced pork (83F - Hot Holding); recheck 145F chicken taquitas (102F - Hot Holding); recheck 165F carne asada (97F - Hot Holding); 198F cooked chicken legs (85F - Hot Holding); recheck 165Fcooked plantain (106F - Hot Holding); operator discarded empanadas (109F - Hot Holding); 165F pork chop (109F - Hot Holding); recheck 165F
High priorityMARIGI AUNTHENTIC MEXICAN FOOD →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops on same shelf with shredded cheese in glass door cooler. Operator discarded pork chops
High priorityLAS CAZUELAS MEXICAN RESTAURANT →Aug 25, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bin of raw chicken over pan of raw pork in glass door cooler Operator switched
High priorityLAS CAZUELAS MEXICAN RESTAURANT →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler by back door raw chicken (46F - Cold Holding); raw pork chops (48F - Cold Holding) from overnight
High priorityLAS CAZUELAS MEXICAN RESTAURANT →Aug 25, 2026