MACARONI GRILL
9333 AIRPORT BLVD., Orlando FL 32827 · 407-851-1334
Last inspected May 8, 2026 · 9 visits since September 2023
MAR 24
DEC 24
JUN 25
OCT 25
MAY 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spaghetti pasta (48F - Cold Holding) since 3 hours. Operator placed a bag of ice on top to ensure temperature drops and maintain at least at 41F
★ 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--2025067729 | Jun 17, 2025 | Oct 2, 2025 | $200 |
Inspection history
9 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Tofu in container lined with paper napkin in walk in cooler. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table is stained
Handwash sink not accessible for employee use at all times. Hand washing sink by dish machine had an out of order sign. Per operator sink was being worked on. Operator turned on sink and sink was operational. Operator removed out of order sign
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cooks line
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. At dry dish storage
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting. At dry dish storage,operator placed containers at dish wash area to dry
Jun 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1marinara sauce (46F - Cold Holding); pasta angel hair (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked tomato (45F - Cold Holding); tomato grapes cut (50F - Cold Holding); butter (46F - Cold Holding); futachini pasta (46F - Cold Holding) Top make table#2; orzo (58F - Cold Holding); meat sauce (52F - Cold Holding); cut cabbage (58F - Cold Holding); penne pasta (59F - Cold Holding) Bottom of make table raw chicken (52F - Cold Holding); raw shrimp (52F - Cold Holding). Operator stated that all the food was stored at the walk- in cooler and they just replaced it at the table 1.5 hours ago and she stated that she will move all the food to cool down.
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. Wing-Monica-Kristian-Maxine
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them.
Jun 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table #1marinara sauce (46F - Cold Holding); pasta angel hair (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked tomato (45F - Cold Holding); tomato grapes cut (50F - Cold Holding); butter (46F - Cold Holding); futachini pasta (46F - Cold Holding) Top make table#2; orzo (58F - Cold Holding); meat sauce (52F - Cold Holding); cut cabbage (58F - Cold Holding); penne pasta (59F - Cold Holding) Bottom of make table raw chicken (52F - Cold Holding); raw shrimp (52F - Cold Holding). Operator stated that all the food was stored at the walk- in cooler and they just replaced it at the table 1.5 hours ago and she stated that she will move all the food to cool down.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago no label. Operator decided to discard it.
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. Wing-Monica-Kristian-Maxine
employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored bottoms of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cookline
Standing water in handwash sink. At three compartment sink
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 156.4°F
Handwash sink nonfunctional
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cookline
Standing water in handwash sink. At three compartment sink
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature 153F, operator drained it and restarted heat booster. Dishwasher temperature 158F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents in chemical storage, operator cleaned during inspection
In-use tongs stored on equipment door handle between uses. Hanging from pasta boiler in the back prep area
Silverware/utensils stored upright with the food-contact surface up. Observed spoons in the expo area with the food contact surface upright, operator flipped them
Sep 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spaghetti pasta (48F - Cold Holding) since 3 hours. Operator placed a bag of ice on top to ensure temperature drops and maintain at least at 41F
Handwash sink used for purposes other than handwashing. Observed cook rinse sauté pan in hand wash sink. Operator reviewed proper procedure with cook.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In chemicals storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 78F in bar area
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.