ESKINA BRAZILIAN RESTAURANT
5623 INTERNATIONAL DR, Orlando FL 32819 · 689-265-9078
Last inspected Jul 16, 2026 · 7 visits since April 2024
APR 24
JUN 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
15 Live, small flying insects found By doors leading to kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Equipment drain line draining into handwash sink. Water heater drain line when entering the kitchen
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine Wash gauge
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
15 Live, small flying insects found By doors leading to kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw whole shell eggs over liquid eggs Raw whole intact beef over strawberries
Stop Sale issued due to food not being in a wholesome, sound condition. Commercial ROP Mahi Mahi in under counter reach in cooler on cooks line that is full thawed and stated on package to remove from packaging
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sandwich top reach in cooler at end of cooks line mashed potatoes (55F - cold Holding); diced cooked chicken (56F - Cold Holding); butter (51F - Cold Holding); cooked rice (52F - Cold Holding) Less than four hours and placed in walk in cooler for temperature recovery 25 minutes later mashed potatoes (47 - cold Holding); diced cooked chicken (48 - Cold Holding); butter (46 - Cold Holding); cooked rice (47F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooks line cooked onions (88F - Hot Holding) Placed on flat top for temperature recovery 20 minutes later 177F
Toxic substance/chemical improperly stored. Top of microwave on cooks line
Equipment drain line draining into handwash sink. Water heater drain line when entering the kitchen
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. House made tomato sauce in large stock pot cooling in walk in cooler Advised to put in smaller containers or in walk in freezer Placed in walk in freezer and then cooled at appropriate rate
Handwash sink not accessible for employee use at all times. Wooden spoon in hand sink in dish room
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing blue toxic substance not labeled.
Clean silverware not stored inverted or in a protected manner at expo line
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Mahi Mahi in under counter reach in cooler on cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of soap dispenser in dish room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in dry stock room
Food stored on floor. Stock room
Ice buildup in sandwich top reach-in cooler at end of the cooks line Chef removed product and turned off cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice in steam well
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine Wash gauge
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cut pineapple in reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo server side pico (69F - Cold Holding); prepped salads (55F - Cold Holding) Less than four hours per chef Discussed time plan option. They moved to coolers for temperature recovery 20 minutes later Pico- 57F Prepped salads 46F
Handwash sink not accessible for employee use at all times. Strainers in hand sink at the bar
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing blue toxic substance not labeled. In kitchen
Bowl or other container with no handle used to dispense food. In forofao mix on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Muddler at the bar
Single-service articles not stored inverted or protected from contamination. Taster spoons
Jul 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Three Lights not functioning on the hood system over the cooks line
Jun 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three observed around orange juice machine
Operating with an expired Division of Hotels and Restaurants license. Paid half year and was licensed 4/1/24 Account is delinquent
Toxic substance/chemical spray bottles improperly stored over clean utensils next to double door reach in cooler in the kitchen
Handwash sink not accessible for employee use at all times. Stoppers in gas sink in kitchen
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.
Ice scoop handle in contact with ice. Ice machine, ice bin for soda machine in kitchen and in bucket next to juice machine
Three Lights not functioning on the hood system over the cooks line
Apr 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.