Border Grill Fresh-Mex
5695 West Vineland Rd Ste A, Orlando, FL 32819 · Permanent Food Service · License 5811356
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 7 basic (2 repeats)-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 visitAug 5, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Ground beef and whole muscle beef and ground beed chicken in walk in cooler
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dumped ice in hand sink in side prep are
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing green toxic substance not labeled in side prep area
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Several items in double door reach in cooler on cooks line
Fixed on the spot
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.
Rice ingredient bin
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.
Drink over prep table in side prep area
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Green handled spoodle on dry item shelf Manager discarded
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers on expo side
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage over dishwasher
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop bucket wringer in hallway with restrooms
Fixed on the spotRepeat violation
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.