TOBIAS BURGERS & BREWS
9939 UNIVERSAL BLVD, Orlando FL 32819 · 407-996-9840
Last inspected Jun 10, 2026 · 6 visits since October 2023
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./quest hot holding at 120F, less than 4 hours/reheated to 172F/
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw beef,46 f,raw shrimp,46 f held less than four hours transferred to walk in cooler for a quick chill. After.5 hour,shrimp,41 f,raw beef,40 f.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained.
Single-service articles not stored inverted or protected from contamination.Lids and single picks.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed employee opened the bag of raw burger patty, placed raw burger on grill and pick up seasoning bottle and cleaned utensils with no glove change and wash hands./advised/
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./quest hot holding at 120F, less than 4 hours/reheated to 172F/
No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Toxic substance/chemical improperly stored./chemical spray bottle facing cleaned glasses/bar/
Employee with no beard guard/restraint while engaging in food preparation./chef Jay/
In-use tongs stored on equipment door handle between uses./front line/
No handwashing sign provided at a hand sink used by food employees./front cook line hand sink/
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp and raw fish tired over bread/cook line reach in cooler/
Original container of toxic substance or chemical does not bear the manufacturer's label./blue liquid bottle, wait station.
Raw fruits/vegetables not washed prior to preparation./grape tomatoes/
Water leaking from pipe and/or faucet/handle./hand sink leaking from pipe/dish room.
Wiping cloth sanitizing solution stored on the floor./bar/
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
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./raw chicken using reduced oxygen packaging with no approve HACCP plan.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm/
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.