Dosbros Fresh Mexican Grill
11871 University Blvd Unit 110, Orlando, FL 32817 · Permanent Food Service · License 5815968
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (no follow-up needed), 4 basic-10
- Safety score90
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 visitJul 10, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Glass cleaner case stored on top of case of lids over microwave . Operator removed .Corrected On-Site Corrected On-Site
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Quat sanitizer bucket with over 600 ppm. Operator have test strips that go over to 2000 ppm . Rechecked after water added 400 ppm.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Bracelet and ring while preparing food . Removed items . Corrected On-Site Corrected On-Site Repeat Violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Stove burners have debris
Reach-in cooler interior/shelves have accumulation of soil residues.
Small reach in cooler under cooling tables in front counter has debris.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Debris on vent over rack that holds salt packets, food bowls.
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.