Adega Gaucha
8204 Crystal Clear Ln Ste 1700, Orlando, FL 32809 · Permanent Food Service · License 5813102
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 4 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cheese (115°F - Hot Holding in crock pot less than 4hrs per operator. Operator immediately reheated to then at to 176°F for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw bacon bits over garlic in prep cooler. across fryer. Operator removed
Fixed on the spot
Displayed food not properly protected from contamination.
-Mustard sauce and oil at buffet. Operator moved under sneeze guard
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bread pans . Operator immediately washed
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can blocking handsink at dessert station. Operator removed
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Rag in handsink at warewashing area. Operator removed
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in Parmesan cheese. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
In hot box next to grill Cheese handle
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Operator is using large blowfan to dry dishes
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal bags on shelf above case of to go bags . Operator removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.