Eskina Brazilian Restaurant
5623 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5815993
What drove the grade
15 Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection6 high priority (2 fixed by the Jul 16 follow-up, 4 fixed on the spot, 2 repeats), 5 intermediate (2 fixed on the spot, 3 repeats), 8 basic-46
- Safety score54
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 visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Showed operator options
More time given
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 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 due to food not being in a wholesome, sound condition.
Commercial ROP Mahi Mahi in under counter reach in cooler on cooks line that is full thawed and stated on package to remove from packaging
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In sandwich top reach in cooler at end of cooks line mashed potatoes (55°F - cold Holding); diced cooked chicken (56°F - Cold Holding); butter (51°F - Cold Holding); cooked rice (52°F - Cold Holding) Less than four hours and placed in walk in cooler for temperature recovery 25 minutes later mashed potatoes (47 - cold Holding); diced cooked chicken (48 - Cold Holding); butter (46 - Cold Holding); cooked rice (47°F - Cold Holding)
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooks line cooked onions (88°F - Hot Holding) Placed on flat top for temperature recovery 20 minutes later 177°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler Raw whole shell eggs over liquid eggs Raw whole intact beef over strawberries
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: 15 Live, small flying insects found
By doors leading to kitchen
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Top of microwave on cooks line
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
House made tomato sauce in large stock pot cooling in walk in cooler Advised to put in smaller containers or in walk in freezer Placed in walk in freezer and then cooled at appropriate rate
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Wooden spoon in hand sink in dish room
Fixed on the spotRepeat violation
Equipment drain line draining into handwash sink.
Water heater drain line when entering the kitchen
Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled.
Repeat violation
Basic8
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale Mahi Mahi in under counter reach in cooler on cooks line
Code 08, Food protection and cross-contamination: Food stored on floor.
Stock room
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Rice in steam well
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Top of soap dispenser in dish room
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in sandwich top reach-in cooler at end of the cooks line
Chef removed product and turned off cooler
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine
Wash gauge
Code 24, Clean equipment storage and air drying: Clean silverware not stored inverted or in a protected manner at expo line
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.
Bag in dry stock room
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.
- Stop sale
- An order that the food can’t be sold or served.