TONY'S BRAZILIAN GRILL
5159 INTERNATIONAL DR, Orlando FL 32819 · 407.492.2310
Last inspected Jul 31, 2026 · 10 visits since July 2023
AUG 24
FEB 25
SEP 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ 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--2015008492 | Jan 20, 2015 | Mar 6, 2015 | $200 |
Inspection history
10 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board on kitchen has cut marks and is no longer cleanable.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over dish machine
Ice buildup in reach-in freezer in bar area
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In bar area next to coffee machine, operator removed
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate16 Basic
Show 21 findings ▾
Employee did not use paper towels after washing to turn off water
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fish cooling with lid
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided today
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
Clean wiping cloth supply not properly stored. On oven handle
Condensation or other drainage not disposed of according to law bar reach in
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored near olive oil in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch cutting meat
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) with standing water in bar
Ice buildup in reach-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Light not functioning in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer Exterior oven Hood filters Racks walk in cooler Exterior rice cooker
Plumbing system in disrepair. Cold water not working near dish washer
Single-service articles not stored inverted or protected from contamination. Coffee filter
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over raw sirloin in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box in kitchen baked potato (125F - Hot Holding); mashed potato (126F - Hot Holding) Less than 4 hours per manager. Placed in oven for temperature recovery. 20 mins later baked potatoes 171F mash potatoes 181F.
Toxic substance/chemical improperly stored. Coffee cleaner next to single service coffee filters, next to coffee machine at the bar.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500+ppm on the serving line and at the bar. Manager remade and was 300ppm.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dishwasher wearing watch.
Exterior door has a gap at the threshold that opens to the outside.
Interior of /microwave has accumulation of black substance/grease/food debris. In kitchen.
Light not functioning. On cooks line and in kitchen over walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sides of grill and fryer on cooks line.
Standing water in bottom of reach-in-cooler. Beer reach in cooler at the bar.
Working containers of food removed from original container not identified by common name. Sugar container at the bar.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put in soiled dishes and then touched clean without washing hands Manager addressed with him
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over arugula in prep walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box in the kitchen mashed potatoes (124F - Hot Holding); cooked ribs (128F - Hot Holding); cooked chicken (123F - Hot Holding) Less than four hours placed in oven for rapid reheat 20 minutes later mashed potatoes - 169 cooked ribs - 181 cooked chicken - 177
Handwash sink not accessible for employee use at all times. On cooks line outside of prep walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. By three comp sink
No soap provided at handwash sink. By three comp sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dish machine
Light not functioning. 1)In kitchen over prep table across from meat walk in cooler 2) hood over stove in kitchen.
Single-service articles not stored inverted or protected from contamination. Kids to go cups in beverage station
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (56F - Cooling) per manager pasta was cooked the night before and placed in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to Cooked Pasta (56F - Cooling) per manager pasta was cooked the night before and placed in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener on prep table -Soda nozzles at the bar
No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen area
Floor area(s) covered with standing water. On floor by fryer by cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. - In chest freezer -Reach in freezee
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice scream scoop in standing water 78F.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf next to potatoes and beets in the kitchen
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. provided operator.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority6 Intermediate3 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef stew (47F - Cooling ); noodle (49F - Cooling )placed overnight. Operator instructed to discard,
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink m Quat 0 ppm.Corrected On-SiteCorrected On-SiteWarning**
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jello in front counter double glass,door reach in cooler Date marked 8 days ago.
Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. See report.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Desserts 49F in double door reach in cooler,.placed next to oven -Walk in cooler faro (44F - Cold Holding); raw beef (44F - Cold Holding); operator had recenter delivery
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. operator placed time.
Bar hand washing sink used for purposes other than handwashing. Ice dumped in bar hand sink.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
No soap provided at washware area handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. provided operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts at buffet reach in cooler, prepared 3 days ago not datemarked.
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. operator discarded,
Current Hotel and Restaurant license not displayed. License is not on site,
Ice buildup in kitchen freezer chest
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable, on preparation table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill soiled with grease. -top off fryers soiled with grease Gasket soiled with grime,
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Washware area employee handled soiled plates and then cleaned plates. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Meat empanada 47/30 minutes. Operator returned to unit recently,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit mash potatoes (115F - Hot Holding); fish (132F - Hot Holding); beef staganoff (132F - Hot Holding)/30 minutes; sausages (76F - Hot Holding)/30 minutes. Operator instructed to reheat to 165.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by steam tables
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened48 hours ago at bar, not date marked..
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Front counter sink used as a dump sink, food debris in sink.
No paper towels or mechanical hand drying device provided at wash ware handwash sink.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable, on preparation table
Kitchen Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. 200 ppm.
Kitchen wall soiled with accumulated grease, food debris, and/or dust, by hot holding unit.
No handwashing sign provided at bathroom hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill soiled with grease. -top off fryers soiled with grease Gasket soiled with grime,
Water leaking from pipe and/or faucet/handle, Washware hand sink.
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. At the end of prep table near dish
Floors not maintained smooth and durable. Floor under dish machine, and has missing tiles.
Light not functioning. On cook line
Utensils in poor condition. Lexon container Plates chipped
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.