NANDO GRILL CARNE EN VARA
3060 W SAND LAKE RD, Orlando FL 32819 · 786-407-4931
Last inspected Apr 27, 2026 · 5 visits since September 2024
SEP 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Four Live, small flying insects found 2- in kitchen by ice machine 2- in bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. Green cutting boards in back prep area White cutting boards on meat station
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. Stored next to microwave in prep area, operator discarded
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 30 portions of seafood mix that was thawed then Received frozen, thawed and then portioned, vacuum sealed and then placed in freezer
Stop Sale issued due to food not being in a wholesome, sound condition. 30 portions of seafood mix that was thawed then Received frozen, thawed and then portioned, vacuum sealed and then placed in freezer
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. 30 portions of seafood mix that was thawed then Received frozen, thawed and then portioned, vacuum sealed and then placed in freezer
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. Vacuum sealed meat for more than 48 hours 30 portions of seafood mix that was thawed then Received frozen, thawed and then portioned, vacuum sealed and then placed in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler
Spray bottle containing clear toxic substance not labeled in bar area Operator labeled in bar area
Cutting board has cut marks and is no longer cleanable. Green cutting boards in back prep area White cutting boards on meat station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored in dry storage area, operator moved to employee designated area
Reach-in cooler interior/shelves have accumulation of soil residues. In meat station by expo line
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Four Live, small flying insects found 2- in kitchen by ice machine 2- in bar
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In half pan under heat strip on cooks line blood Sausage (117 - Hot Holding) Less than four hours per manager Placed in steam table for temperature recovery 20 minutes later 151F
Handwash sink not accessible for employee use at all times. Plastic containers at the bar hand wash sink
Spray bottle containing clear toxic substance not labeled at the host stand
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machines installed 4/24
Ice scoop handle in contact with ice. Both server beverage areas
In-use ice scoop stored on soiled surface between uses. Ledge of ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade 74F next to,rice cooked by ice machines
Time/temperature control for safety food thawed in an improper manner. Pork ribs in standing water
Waste line missing at both soda soda gun holster
Jan 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate13 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator chicken soup prepared previous day (61F - Cold Holding).
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks over prepared dressing cups.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator chicken soup prepared previous day (61F - Cold Holding).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at dishwasher.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken soup cooling in large stock pot with lid. Coached operator to place hot soup into smaller containers and an ice bath prior to placing in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at grill station.
Handwash sink used for purposes other than handwashing at cookline employee used sink for sharpening knives. Manager coached employee to sharpen knives at knife station.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment only has chlorine strips, three compartment sink and sanitizer buckets utilize quaternary.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink or sanitizer buckets.
No soap provided at handwash sink at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License indicates 199 seats. Establishment has approx 275 seats.
Food stored on floor in walk-in freezer.
Ice buildup in walk-in freezer door.
Ice scoop handle in contact with ice in two bins at bar
Old labels stuck to food containers after cleaning throughout the establishment.
Soiled dry wiping cloth in use at prep station by walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in prep sink. Red snapped thawing in standing water in prep sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepared soups in walk-in cooler Unwashed tomatoes over prepared black beans in walk-in cooler Unwashed lettuce over prepared and filled dressing cups.
Water leaking from pipe and/or faucet/handle at mop sink
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar container not labeled Salt container not labeled
Sep 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of sink.The prep sink by the walk-in cooler and ice machine area.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Previous establishment, Logan's, had 394 seats per Nancy. Establishment owner has 250 seats..
Holes in or other damage to wall throughout the establishment. Spaces in the wall by he baseboards in the dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All walk-in cooler gaskets are soiled. Fans in walk-in beer cooler soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door and back door exit.
Walk-in cooler interior/shelves have accumulation of soil residues.
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.