Basement Grille
66 E Pine St, Orlando, FL 32801 · Permanent Food Service · License 5803361
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 complaint inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic-14
- Extension granted on Oct 14, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- 1st follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
More time given
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep cooler : ; chicken (56°F - Cold Holding); cheese (48°F - Cold Holding); bottom cooler : raw bacon (46°F - Cold Holding); raw burger (48°F - Cold Holding); chicken (46°F - Cold Holding) all less than four hours per operator. operator move some items to cooler other items put on ice bath for temperature recovery
Fixed on the spot
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
77°F water
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
All handsinks in establishment 77°F
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Prep person. Operator doned beard guard
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Prep person wearing watch
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In kitchen. Operator cleaned
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior underneath grill drawer coolers
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.
-Backpack on flour container - purse in box touching multiple single service items
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.