GRILLERS PUERTO RICO
2295 E IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34744 · 407.954.4545
Last inspected Jul 28, 2026 · 12 visits since September 2023
OCT 24
APR 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Torn gasket on 2 reach in coolers on cookline Operator has replacement gaskets ordered
Floor tiles missing and/or in disrepair. Several near dish machine
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon served raw on sushi menu in several rolls
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over cooked plantains in reach in cooler under sushi bar make table Raw calimari over egg salad in first cookline make table Operator switched order for all items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; rice (107F - Hot Holding); soup (113F - Hot Holding) In hot box on cookline 2 hours per operator Operator removed to reheat items
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice at sushi bar out for 1.5 hours per operator
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tiles above handwashing sink in prep area Operator replaced tile
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main dish machine Dishwasher (Chlorine 0ppm) Operator has functional backup dish machine next to the one that is not working
Equipment in poor repair. Torn gasket on 2 reach in coolers on cookline Operator has replacement gaskets ordered
Floor tiles missing and/or in disrepair. Several near dish machine
In-use wet wiping cloth/towel used under cutting board. Two wiping cloths under rolling mats at sushi station Operator removed
Light not functioning. 2 in hood over cookline Operator replaced during inspection
Old labels stuck to food containers after cleaning. Two pans on clean dish rack next to ice machine Operator removed for cleaning
Dec 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortillas and sauces in reach in cooler underneath first make table on cookline Operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon in reach in cooler drawers under cookline grill - no hard separation between drawers Operator discarded salmon per stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. 4 salmon fillets in reach in cooler drawers under cookline grill and 1 salmon fillet in make table at sushi bar - all fully thawed in intact reduced oxygen packaging
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tripleta soup (117F - Hot Holding) in steamwell on cookline for 30 minutes per operator Operator turned temperature up on steamwell to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Several stained cutting boards on cookline Operator discarded and replaced with new ones
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling vents in kitchen
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. 4 salmon fillets in reach in cooler drawers under cookline grill and 1 salmon fillet in make table at sushi bar - all fully thawed in intact reduced oxygen packaging
Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf across from dish machine area
Food stored on floor. Bucket of plantains next to prep table at cookline Operator moved
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Ice scoop handle in contact with ice. In ice maker near prep area and in ice bin at bar Operator removed both
In-use wet wiping cloth/towel used under cutting board. Several throughout kitchen Operator removed
Light not functioning. One in hood over cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
Old labels stuck to food containers after cleaning. Several on clean dish shelf across from dish machine area
Single-service articles improperly stored. Cases of to go containers and bags stored on floor under shelf in storage room
Walk-in cooler interior/shelves have accumulation of soil residues. Shelving
Wiping cloth sanitizing solution stored on the floor. At sushi bar Operator moved onto shelf
Oct 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Provided operator time plan paper
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
Jul 28, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards on first make table soiled
No paper towels or mechanical hand drying device provided at handwash sink. In warewashing area Operator stocked
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Provided operator time plan paper
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104F utensil water on cookline counter next to hot box
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
Jul 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container. Lining garnish pan in sushi station Operator removed
Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used for plantains in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container over tomato container in reach in cooler under first make table on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler drawers under grill on cookline, all items in drawers overnight per operator:; raw beef (56F - Cold Holding); raw chicken (61F - Cold Holding); raw salmon (52F - Cold Holding); raw burger (48F - Cold Holding); raw pork sausage (52F - Cold Holding); sliced cheese (61F - Cold Holding); raw sirloin (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler drawers under grill on cookline, all items in drawers overnight per operator:; raw beef (56F - Cold Holding); raw chicken (61F - Cold Holding); raw salmon (52F - Cold Holding); raw burger (48F - Cold Holding); raw pork sausage (52F - Cold Holding); sliced cheese (61F - Cold Holding); raw sirloin (57F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards on first make table soiled
Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwashing sink at bar
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. In warewashing area Operator stocked
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Provided operator time plan paper
Employee personal food not properly identified and segregated from food to be served to the public. In several reach in coolers on cookline
Food stored on floor. Flour container in dry storage, several cases in walk in freezer and walk in cooler, raw pork in prep area Operator turned
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104F utensil water on cookline counter next to hot box
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Standing water in bottom of reach-in-cooler. Under first make table on cookline
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area Operator turned on water to run over them
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
Wiping cloth sanitizing solution stored on the floor. On cookline near hot box Operator moved onto bottom shelf of prep table
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts dish machine was sanitizing at 50ppm
Nonfood-grade containers used for food storage - direct contact with food. Orange bucket that raw plantains were stored in at walk in cooler
Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked sausage at walk in cooler Raw beef stored over raw pork at hand washing sink at walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing grouper and red snapper in sealed individual bags not cut to allow oxygen to make contact with items before thawing,per manufacturer's guidelines
Toxic substance/chemical improperly stored. Spray bottle with sanitizer stored with soy sauce and to go plates at sushi bar
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside
Food-contact surface soiled with food debris, mold-like substance or slime. Throughout cooks line
Handwash sink used for purposes other than handwashing. Observed employee pouring out liquid in hand washing sink by triple sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at bar and triple sink
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at prep area
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. Grouper and red snapper at reach in cooler on cooks line
Floors not maintained smooth and durable. At bar and cooks line
Food stored on floor. Bucket of plantains stored on floor at walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Around door frame of walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in 100F water with no continuous heat
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep are a
Standing water in bottom of reach-in-cooler. Walk in cooler at sushi bar
Unnecessary items/unused equipment on the premises. Reach in cooler outside
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 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. Dish machine sanitizing 0ppm. Operator changed sanitizer bucket
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp at sushi bar
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and chicken at top compartment of reach in cooler temping between 48F-50F. Per operator items were bought to cooks line from walk in cooler less than two hours. Operator iced down items
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink
Spray bottle containing toxic substance not labeled. Sanitizer in clear spray bottle not labeled at sushi bar
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 at cooks line
Cutting board has cut marks and is no longer cleanable. Throughout kitchen
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Food not stored at least 6 inches off of the floor. Case of plantain in walk in cooler Buckets of peeled plantains stored directly on floor at table next to cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame
Old labels stuck to food containers after cleaning. At dry dish storage. Operator removed labels
Time/temperature control for safety food thawed in an improper manner. Observed thawing pork in sink at prep area.Operator turned on cold water faucet
Working containers of food removed from original container not identified by common name. Salt in clear container at prep area
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon on cooks line not removed from packaging while frozen per manufacturer's instructions
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef in container at sushi bar set on counter top,temping at 97F.Per operator item was cooked less than two hours ago. Advised operator to place beef in reach in cooler and emailed proper cooling handout
Handwash sink not accessible for employee use at all times. Hand wash sink at sushi bar had bowl in the sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area
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. Thawed salmon on cooks line not removed from packaging while frozen per manufacturer's instructions
Food not stored at least 6 inches off of the floor. Peeled plantains in buckets stored directly on floor at walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door frame of walk in freezer
Open dumpster lid.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.sent operator form for employees
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Gaskets both make tables Gaskets reach in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 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. O ppm. Will wash in dishwasher but will sanitize in triple sink till fixed. They are calling eco lab
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over heavy cream walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Gunn bar
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar, hand wash sinks and additional room with bar Operator still working on getting to plan review
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.sent operator form for employees
Accumulation of debris on exterior of warewashing machine.
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 vacuum seal not broken
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Gaskets both make tables Gaskets reach in freezer
Ice bucket/shovel stored not inverted
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use tongs stored on equipment door handle between uses.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Sep 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility was put on a warning to submit plans as inspector Borarro has noted remodel had taken place. Added sushi bar and lounge.
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.