TGI FRIDAY'S
10811 INTERNATIONAL DR, Orlando FL 32821
Last inspected Jun 5, 2026 · 12 visits since October 2023
AUG 24
JAN 25
NOV 25
MAR 26
MAY 26
— STEADY
5 inspections within 34 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. Top of cookline at pasta station. Placed in unit approximately 2 hrs prior. Operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of cookline at pasta station. Placed in unit approximately 2 hrs prior. Operator discarded
No paper towels or mechanical hand drying device provided at handwash sink. At prep area sink, on cookline
No soap provided at handwash sink. At dish
Current Hotel and Restaurant license not displayed.
Show the remaining 2 findings ▾
Hole in or other damage to wall. At mop sink
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in coleslaw on cookline
May 26, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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. Tested multiple times at 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of cookline at pasta station. Placed in unit approximately 2 hrs prior. Operator discarded
No paper towels or mechanical hand drying device provided at handwash sink. At prep area sink, on cookline
No soap provided at handwash sink. At dish
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. At mop sink
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in coleslaw on cookline
Plumbing system in disrepair. Handsink at end of cookline runs consistently. Operator states they turn on and off at base
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 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. Observed bartender cutting pineapple without wearing gloves. Operator coached employee on proper glove wearing
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At center sink on cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
Hole in or other damage to wall. At mop sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin in dry storage
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In coleslaw on cookline
No handwashing sign provided at a hand sink used by food employees. At center sink on cookline
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 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. Observed bartender cutting pineapple without wearing gloves. Operator coached employee on proper glove wearing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cajun butter (48F - Cold Holding). Top of table on cook line less then four hours. Operator placed in cooler. Following items in unit over night -pico (47F - Cold Holding); cut cabbage (51F - Cold Holding); diced tomatoes (51F - Cold Holding) cooler drawers under make table far right of cookline.
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At center sink on cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
Hole in or other damage to wall. At mop sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin in dry storage
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In coleslaw on cookline
No handwashing sign provided at a hand sink used by food employees. At center sink on cookline
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate8 Basic
Show 13 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items
Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
Floor tiles missing and/or in disrepair. In front of make table on cook-line
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline
In-use wet wiping cloth/towel used under cutting board. On cookline
Light not functioning. On cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer
Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline
Nov 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items
Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cookline to left of stove top
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
Floor tiles missing and/or in disrepair. In front of make table on cook-line
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline
In-use wet wiping cloth/towel used under cutting board. On cookline
Light not functioning. On cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer
Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items
Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cookline to left of stove top
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
Floor tiles missing and/or in disrepair. In front of make table on cook-line
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline
In-use wet wiping cloth/towel used under cutting board. On cookline
Light not functioning. On cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer
Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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. Tested at 0 ppm, retested at 100ppm
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.bottom of prep area tables
Raw fruits/vegetables not washed prior to preparation. Evidenced by stickers on avocados on cookline
Unnecessary items/unused equipment on the premises. Portable grill, as deemed by manager. Stored under table in prep area. Item is dirty, dust covered. Has potential to harbor vermin.
Wet mop not stored in a manner to allow the mop to dry.
Aug 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (70-100F - Cooling 10am, temped at 1:45pm. Operator will reheat or discard
Accumulation of debris on exterior of warewashing machine, walls and floor surrounding
Equipment and utensils not properly air-dried - wet nesting. Glasses at server drink area
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (70-100F - Cooling 10am, temped at 1:45pm. Operator will reheat or discard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); cold well on top of cookline pasta (50F - Cold Holding); top of make table in uncovered cold well Cooler drawers under cookline; potsticker (43-47F - Cold Holding); sliced provolone (47F - Cold Holding) at sauté station. operator stated in unit less then four hours and discarded
Accumulation of debris on exterior of warewashing machine, walls and floor surrounding
Equipment and utensils not properly air-dried - wet nesting. Glasses at server drink area
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile grids very rusty.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on expo line.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. Cracked tiles in dish area. Freezer floor in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in drawer shelves on make line in kitchen. Gaskets on drawers in kitchen. Ice machine vents.
Walk in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0ppm, operator changed chemical bucket, retested at 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (46F - Cold Holding on top of cookline make table, less then four hours, placed in cooler to chill
Ice bucket not stored inverted or in a protected manner.
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.