DOSBROS FRESH MEXICAN GRILL
11871 UNIVERSITY BLVD UNIT 110, Orlando FL 32817 · 407-271-4127
Last inspected Jul 10, 2026 · 7 visits since February 2024
JUL 24
JAN 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Inspector emailed operator form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. Glass cleaner case stored on top of case of lids over microwave. Operator removed.Corrected On-SiteCorrected On-Site**
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quat sanitizer bucket with over 600 ppm. Operator have test strips that go over to 2000 ppm. Rechecked after water added 400 ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Debris on vent over rack that holds salt packets, food bowls.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet and ring while preparing food. Removed items. Corrected On-SiteCorrected On-SiteRepeat Violation**
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove burners have debris
Reach-in cooler interior/shelves have accumulation of soil residues. Small reach in cooler under cooling tables in front counter has debris.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator stored properly
Bathroom facility in disrepair. Toilet seat loose fin ladies bathroom. Work order in place
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food at front counter while wearing a bracelet. Employee cleaning tomatoes while wearing a watch. Removed both watch and bracelet.
Employee with no beard guard/restraint while engaging in food preparation. Employee serving food with no beard guard. Placed beard guard when saw inspector
Time/temperature control for safety food thawed in an improper manner. Meat packets been thawed in standing water Removed
Jul 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked red beans kept cooling overnight with temperature of 64F. Black beans kept cooling overnight in walk in cooler with temperature of 64F
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Red beans kept cooling overnight in walk in cooler with temperature of 64F, black beans kept cooling overnight in walk in cooler with temperature of 64F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red beans kept on walk in cooler for less than 4 hrs with temperature of 46F. Black beans kept on walk in cooler for less than 4 hrs with temperature of 63F. Inspector asked operator to place in ice. Rechecked 42 F. Corrective Action TakenCorrective Action Taken**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked skirt steak kept hot holding in hot box for one hour with temperature of 116F. Black beans kept hot holding in hot box for 1 hrs with temperature of 118F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quad sanitizer bucket with over 500 ppm. Operator discarded water and added new water with solution. Rechecked 400 ppm Corrected On-SiteCorrected On-Site**
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet and a ring. Employee removed. Corrected On-SiteCorrected On-Site**
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard. Employees put beard guard on.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice chute in soda machine has mold like substance.
Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed before employee removing pieces. Inspector asked employee to wash. Employee washed tomatoes. Corrected On-SiteCorrected On-Site**
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice kept in hot box for 4 hrs with temperature of 127F. Manager throw away.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice kept in hot box for 4 hrs with temperature of 127F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in prep table.
Employee with no beard guard/restraint while engaging in food preparation. Employee shredding cheese with no beard guard.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak kept in warmer for 4 hrs with temperature of 128 F Chicken kept in warmer for 4 hrs with temperature of 132F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak kept in warmer for 4 hrs with temperature of 128F Chicken kept in warmer for 4 hrs with temperature of 41F
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. Inspector emailed operator form
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation.
Ice scoop handle in contact with ice. Scoop handle in contact with salt
Working containers of food removed from original container not identified by common name. Salt no label
Feb 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Exterior door has a gap at the threshold that opens to the outside. Bottom back door has gap
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.