GRAZIE
3101 CORRINE DR, Orlando FL 32803 · 14077707565
Last inspected Jul 10, 2026 · 11 visits since November 2023
APR 25
JUN 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 3 small flying insects at Dishwasher
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026009022 | Oct 27, 2025 | Mar 19, 2026 | $200 |
Inspection history
11 visits, newest first
Jul 10, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler at 45F. Actual internal temperature is 40F
Equipment in poor repair. Gaskets at reach in cooler at cook line
Unnecessary items/unused equipment on the premises. 3 Reach in coolers behind restaurant
Jul 9, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Live, small flying insects found 3 small flying insects at Dishwasher
Rodent activity present as evidenced by rodent droppings found. 3 droppings at bottom shelf at cook line 3 droppings on top of flour containers at dry storage room 3 droppings on top of pasta bags at dry storage room 8 droppings on the floor behind flour containers at dry storage room 1 dropping on top of salt container lid at dry storage room Total: 18 droppings
Stop Sale issued due to food not being in a wholesome, sound condition. Observed gnaw marks through bag of dry pasta at dry storage area. Operator immediately discarded
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler at 45F. Actual internal temperature is 40F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Slicer with food debris at dry storage area Operator cleaned during inspection
Handwash sink not accessible for employee use at all times. Utensils inside hand wash sink at cook line. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator added paper towels
No soap provided at handwash sink. Hand wash sink next to dish area. Operator added soap
Dead roaches on premises. 2 dead roaches on top of sanitation station at mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of shelf on cook line.
Equipment in poor repair. Gaskets at reach in cooler at cook line
Floor area(s) covered with standing water. Pizza station
Food stored in a location that is exposed to splash/dust. Spices underneath soap dispenser at hand wash station at cook line. Operator moved spices
Food stored on floor. Case of lemons in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent cover soiled with dust in walk in cooler
Open dumpster lid.
Unnecessary items/unused equipment on the premises. 3 Reach in coolers behind restaurant
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler reading 45F. Actual ambient temperature is 40F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned
Handwash sink used for purposes other than handwashing. Operator had cleaning bucket in hand sink. Removed
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handsink on cook line. Operator fixed
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Salmon thawing in walk in cooler and on cook line. Educated operator that salmon must be fully removed from packaging upon thawing.
Cutting board has cut marks and is no longer cleanable. Pizza prep station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drnk above prep table, drink on prep table. Operator removed
Equipment in poor repair. Gaskets in prep cooler on cook line are torn
Food stored in a location that is exposed to splash/dust. Seasoning stored directly under soap dispenser on cook line. Removed
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
Light not functioning. 1 light under hood
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed lettuce and other greens over several ready to eat items in walk cooler
Oct 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 2 high priority.
2 High priority3 Intermediate17 Basic
Show 22 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler on cooks line; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on cooks line; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Chemical spray bottle with blue substance on dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Togo plastic container bowl used to scoop sugar. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Two tanks outside by exit door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and dish machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient thermometer 48f.
Cutting board has cut marks and is no longer cleanable. Both reach in white cooler cutting boards.
Drain cover(s) missing. At hand wash sink by dish machine.
Dumpster rusted out on bottom.
Equipment in poor repair. Gaskets for reach in coolers torn.
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line and reach coolers across from cooks line.
Food stored on floor. Multiple items in freezer stored on the floor.
Garbage on the ground and/or pad around dumpster.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line.
Unnecessary items/unused equipment on the premises. Numerous coolers, equipment pieces stored and furniture in outside back porch area.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 2 high priority.
2 High priority3 Intermediate18 Basic
Show 23 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler on cooks line; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on cooks line; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Chemical spray bottle with blue substance on dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Togo plastic container bowl used to scoop sugar. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Two tanks outside by exit door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and dish machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient thermometer 48f.
Cutting board has cut marks and is no longer cleanable. Both reach in white cooler cutting boards.
Drain cover(s) missing. At hand wash sink by dish machine.
Dumpster rusted out on bottom.
Equipment in poor repair. Gaskets for reach in coolers torn.
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line and reach coolers across from cooks line.
Food stored on floor. Multiple items in freezer stored on the floor.
Garbage on the ground and/or pad around dumpster.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line.
Unnecessary items/unused equipment on the premises. Numerous coolers, equipment pieces stored and furniture in outside back porch area.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
Working containers of food removed from original container not identified by common name. Sugar, flour and salt containers by walk in cooler. Operator labeled.
Jun 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 4 high priority.
4 High priority6 Intermediate16 Basic
Show 26 findings ▾
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. Cook touching cut basil with bare hands to put into pico mix
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom of chopped parsley at cook line
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pastas 49-56f. Pre portion bags over fill line in container in cooler at cook line. Per owner only there an 1 hour. Corrective action to place in walk in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owners food manager certificate has been expired since 2/9/25. Owner states he's not her all the time.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar. Paper towels at 3 compartment sink No paperwork towels at hand sink at cook line by stove
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided last inspection and employees signed. Owner took forms home to organize provided form
No soap provided at handwash sink. Soap for bar hand sink at 3 compartment sink
Spray bottle containing toxic substance not labeled. Chemical bottle at ware wash area not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restroom doors
Carbon dioxide/helium tanks not adequately secured. 2 tanks outside not chained
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line and in ware wash area have dust build up
Cutting board has cut marks and is no longer cleanable. At make table cooler at cook line
Employee with no hair restraint while engaging in food preparation. Both cook and owner on cook line
Food stored in a prohibited area. Seasoning containers under soap dispenser at hand sink
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use tongs stored on equipment door handle between uses. Oven door
No handwashing sign provided at a hand sink used by food employees. Bar hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has grease build up Fan covers in walk in cooler
Open dumpster lid.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Roll up door at bar area. 3 compartment sink at bar area and open expo/kitchen area to cook line not enclosed. Observed roll up door open at bar area to be used for outside seating. Kitchen and bar area exposed to the outside elements and possible pests due to no air curtains. Original plans for previous owner show bar and roll up door but proviso for roll up door/window HQ-17-4552 approved on 6/15/17 Facility should either add air curtains or keep door closed at all times
Unnecessary items/unused equipment on the premises. Numerous pieces of equipment and furniture in outside back porch area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line at 0ppm chlorine
Working containers of food removed from original container not identified by common name. Flour and sugar containers
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front cold holding cook line; various cooked pastas (50-56F - Cold Holding); butter (54F - Cold Holding) Operator forgot to turn on unit. Per operator in unit less than 1 hour. Moved to walk in for immediate temperature recovery
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker
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. Provided operator with form
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator not able to find form Provided operator with form and employees signed form during inspection
Bathroom facility in disrepair. Men's room missing door knob
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing tight fitting
Cutting board has cut marks and is no longer cleanable. Make table cut board grooved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cold holding unit cook line Operator removed drink
Floor tiles missing and/or in disrepair. Floor damaged by ware wash
Food stored on floor. Cases of food sausage shrimp on floor walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and table Operator removed knife
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Employee removed
Open dumpster lid.
Presetting of unwrapped silverware and/or tableware outdoors. Tables outside with preset with plates Operator removed plates
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked spinach in prep cooler Raw bacon bits over garlic in prep cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station: mozzarella, marinara, cooked chick peas, cut lettuce, sausage, mushrooms, feta, ricotta,, cut tomatoes, cannolis cream. Pesto with fresh garlic, ceaser; (46-50F - Cold Holding) all less than 4hrs per operator. Operator immediately moved all items to walk in cooler for temperature recovery
Handwash sink used for purposes other than handwashing. Spatula in hand sink at kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. All employees signed on site
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. Salmon
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table cooler.
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs and raw shrimp over containers of cooked bacon and cooked prime rib in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of cooked. Chicken above grill. 93F 30 minutes per operator. Advised operator to reheat 165F for temperature recovery
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. Provided operator with forms
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with forms
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing watches
Ice scoop handle in contact with ice. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bread oven doors
Working containers of food removed from original container not identified by common name. Salt label
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs and raw shrimp over containers of cooked bacon and cooked prime rib in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of cooked. Chicken above grill. 93F 30 minutes per operator. Advised operator to reheat 165F for temperature recovery
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. Provided operator with forms
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with forms
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing watches
Ice scoop handle in contact with ice. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bread oven doors
Working containers of food removed from original container not identified by common name. Salt label
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.