Brewlando
6820 Hoffner Ave, Orlando, FL 32822 · Permanent Food Service · License 5816497
What drove the grade
Unwashed fruits/vegetables stored with ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 basic-2
- Safety score98
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 8, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Box of mushrooms over bag of cheese Box of tomatoes over bag of cheese In walk in cooler Operator switched
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop on shelf side of ice machine. Operator put in a pan
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 7, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Greek dressing 6/19 qrt Feta cheese 6/30 .25 Shredded mozzarella 6/19 2.5 Balsamic 6/19 half a qrt
More time given
At the first visit
Nothing is date marked
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.