Amor y Chile Mexican Food
8530 Palm Pkwy, Orlando, FL 32836 · Permanent Food Service · License 5805805
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-28
- Safety score72
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 visitNov 6, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored next to raw beef on the storage shelves inside walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: 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. Checked dish machine three times not sanitizing properly final rinse 0 ppm, recommend employee to set up 3 compartment sink to wash, rinse ,sanitizer air dry dishes and pots and pans.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed menu spoke to server has Five items on the menu beef, pork, steak Head server has placed asterisk by on food items served under cooked.
Fixed on the spot
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 not dated marked stored inside walk in cooler.
Code 11, Employee health: 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.
Observed no written procedures for clean up of vomit.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test strip provided for chlorine for checking dish machine and sanitizer. Employee found test strips in the back at end of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
observed trash can blocked hand wash sink located on cook line.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no copy of employee food handlers training one cook Pablo Angel in the kitchen works part time, started working 15 days ago less than 60 days, must provide copy by next unannounced inspection
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rusty shelves inside walk in cooler
Repeat violation
Can opener blade not readily removable for cleaning or replacement.
Observed rusty can opener attached to prep table.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket on the floor.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no choking posted employee given form at time of inspection.
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.