Birria 1983

54 W Church St Ste 141, Orlando, FL 32801 · Permanent Food Service · License 5815938

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 4, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
2 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 12 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

19 violations found

First visitSep 4, 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.
19 violations found:
- 2 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut tomatoes, guacamole with cut tomatoes, pico (47-56°F - Cold Holding); less than four hours per operator operator immediately put on ice pad for temperature recovery cut tomatoes recheck at 2:40 (40°F - Cold Holding) guac with cut tomatoes recheck at 2:40 40°F cold holding pico recheck 2:40°F cold holding
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Operator transported wrapped tortillas in a case that previously contained raw shell eggs. Operator removed
  Fixed on the spot
Intermediate5
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At bar blocked by dish racks. Operator removed
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Container in handsink. Operator removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  On cook line
  Fixed on the spot
  No soap provided at handwash sink.
  On cook line
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. M.N. 4/27/26
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -cooked Corn and bacon thawing in container of standing water. Operator placed corn in a cooler. And placed bacon under cool running water
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Boxed oil on floor. Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on fryer and oven door. Operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -Employee Drink on prep table. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - Portion cup in ranchero . Operator removed
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  -on steam line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Top of dishwasher . Operator cleaned
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Bar glasses.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At bar. And at Nacho cooler. Operator cleaned
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Several missing in kitchen
  Light not functioning.
  -1 light burned out under hood and 1 missing
- 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 Phone on prep table. Operator removed
  Fixed on the spot
Official report, on the Florida DBPR website

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.