GRILLERS LATIN FUSION
2140 S CHICKASAW TRL, Orlando FL 32825 · 689.777.0363
Last inspected Jan 27, 2026 · 5 visits since November 2024
NOV 24
APR 25
OCT 25
JAN 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 small flying insect located on cook line 1 small flying insect on garbage can located on dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine going up to 157F. Rechecked after ecolab representative work it it.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer on thre compartment sink with 0 ppm. Rechecked after ecolab representative work with it.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Conch salad with date marked of 1-12-2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Conch salad with date of 1-12-2026
Show the remaining 5 findings ▾
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Mortar pestle located on cook line.
Cutting board has cut marks and is no longer cleanable. Make table on sushi area and cook line
Food not stored at least 6 inches off of the floor. Juice pulps, pick up *
Ice buildup in reach-in freezer and/or walk-in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets with 0 ppm.rechecked after ecolab representative adjusted. 400ppm
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate3 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi mahi Salmon
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over plantains in walk in coolet
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over cooked shrimp in reach in cooler. Raw chicken over pork in walk in coller Corrected On-SiteCorrected On-Site**
Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi mahi thawed in package completely thawed Raw salmon thawed in package and completely thawed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept at room temperature for 1hr with temperature of 71F. Chimichurri 70F kept in counter for two hours Cilantro garlic sauce 70F in counter for two hours Garlic aioli sauce 70 kept in counter for 1 hr Operator added ice
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. Sushi rice made at 12 with no date marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice kept on steam well for less than 4 hrs with temperature of 120F reheat to 165F Corrective Action TakenCorrective Action TakenRepeat Violation**
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No towels at bar area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
Dead shellfish and/or shellfish with broken shells. See stop sale. Dead clams
Jun 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch. Servers wearing watches.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 findings ▾
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. Chlorine dm with 0 ppm Rechecked 100 ppm
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine located in bar only reaching 156F. Reached 160F.
Live, small flying insects found 1 small flying insect located on cook line 1 small flying insect on garbage can located on dish area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cod fritter mixture with date of 04-14-2025
Stop Sale issued due to food not being in a wholesome, sound condition. Cod fritters
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw steak, mozzarella cheese, Queso dip,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked skirt steak at room temperature kept on sushi area for than 4 hrs with temperature of 80F. Placed in cooler Cooked chicken kept on cook line for less than 4 hrs with temperature of 86F. Reheated to 165F. Queso dip kept in reach in our cooler overnight with temperature of 48F. Discarded Palomilla steak kept overnight in reach in cooler in cook line with temperature of 46F. Discarded Mozzarella cheese kept overnight in reach in cooler of sauté station with 50F. Discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains kept in sushi area for less than 4 hrs with temperature of 118F. Sushi rice kept on sushi area for less than 4 hrs with temperature of 98F discard after 4 hrs Chicken soup kept in steam well for less than 4 hrs with temperature 125F. Reheat 202F. Cooked plantains mofongo kept in cook line for less than 4 hrs with temperature of100F. Discarded
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna served on primavera sushi roll not identified as raw,acevichado roll that uses raw sea bass. All menus must be fixed
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing raw meats on reduced oxygen packaging and keeping for over 48 hours.
Bowl or other container with no handle used to dispense food. Bowl no handle in flour and panko.
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 kept in front of stove with temperature of 50F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch. Servers wearing watches.
Food not stored at least 6 inches off of the floor. Cases of food store on freezer floor. Plantains cases
Working containers of food removed from original container not identified by common name. Bulk flour and sugar no name.
Nov 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.