Braza Orlando
2105 N Orange Blossom Trl Unit E, Orlando, FL 32804 · Permanent Food Service · License 5816054
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection6 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 6 basic-35
- Safety score65
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 visitSep 22, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
White rice in walk in cooler overnight 46°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
White rice in walk in cooler overnight 46°F
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Raw shelled eggs over dr pepper in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw shrimp in reach in front cooler.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled
Server preparing food and cashier no hand wash. Employee stepped outside of unit to serve a customer food to stay customer changed mind asked for it to go employee put food in Togo containers with the same gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Cashier touching face with gloves no hand wash.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
White rice in walk in cooler held over 24 hours per operator.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Towel in hand sink by 3 compartment sink. Operator removed. Rack inside of hand sink front service counter. Employee removed.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
3 cases of beef stored on the floor by 3 compartment sink.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Cook,
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers at front service counter.
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 purse on single service Togo items. Employee coffee on reach in cooler by front service counter. Employee removed and placed on prep table.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
By 3 compartment sink.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.