El Genio del Shawarma
11787 International Dr Unit 118, Orlando, FL 32821 · Permanent Food Service · License 5814739
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. raw bacon (53°F - Cold Holding); pork (53°F - Cold Holding); cut cabbage (53°F - Cold Holding); shredded cheese (51°F - Cold Holding) in make table next to flat top.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot), 1 intermediate, 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 · 2 visitsRoutine inspection
- Follow-up visitSep 23, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in kitchen
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw bacon (53°F - Cold Holding); pork (53°F - Cold Holding); cut cabbage (53°F - Cold Holding); shredded cheese (51°F - Cold Holding) in make table next to flat top.
In unit less then 4 hours. Operator will move to different holding unit
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
I. Kitchen next to microwave
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Tomatoes and green onions being prepped
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in kitchen
Code 29, Plumbing and backflow prevention: Water leaking from faucet.
Handsink in kitchen
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Fixed on the spot
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.