Cecil's Texas Style Bar-B-Q

2800 S Orange Ave, Orlando, FL 32806 · Permanent Food Service · License 5806792

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)
-29
Safety score71

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct82026

Routine inspection

16 violations found

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.
16 violations found:
- 3 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  -green beans (139°F - Reheating); baked beans (144°F - Reheating) On serving line. Operator discarded
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw shell eggs stored over shredded cheese. Operator moved.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  - 2 new hires
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - can opener
  Fixed on the spotRepeat violation
- 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.
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  - unwashed peppers stored over smoke meats in walk-in cooler. -operator moved
  Fixed on the spot
  Food stored on floor in dry storage area.
  - Operator moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  - white cutting board in prep area.
  Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer in middle room.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of equipment on cooks line
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  -floors at serving area. Walk-in cooler, smoking area.
  Floor soiled/has accumulation of debris.
  - Floors under cooking equipment on front line
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  At the first visit
  Debris in hot box in middle prep area Can opener in back prep area
  Follow-up, May 28, 2026More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  At the first visit
  Ice buildup up on shelf in 2 door stand up freezer in hallway
  Follow-up, May 28, 2026More time given
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.