Grillers Latin Fusion

2140 S Chickasaw Trl, Orlando, FL 32825 · Permanent Food Service · License 5816167

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (2 fixed on the spot), 5 intermediate (1 fixed on the spot), 10 basic (1 repeat)
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

18 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw bone in pork ribeye stored over bread at the walk-in freezer . Operator switched it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  To go bag used to stored ice at the walk-in freezer. Operator discarded it the ice .
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Mop sink .
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Ceviche-tiradito de cavina-acevichado roll-primavera roll and Philadelphia roll not identified as raw item at the sushi menu.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Sushi menu no consumer advisory.
- 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.
  The heat strips was expired had to use mine to check the dishwasher.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Employee hand sink bar area . Operator provided paper towel .
  Fixed on the spot
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Employee hand sink bar area .
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed avocado stored in same containers with opened cut avocado at the sushi table . Opera discarded the opened avocado.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Bar area utensil stored standing water 70 f. Operator turned on the water .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White make table cutting board all of the make table .
  Equipment in poor repair.
  Gasket torn reach-in freezer kitchen area , bottom of make table the one facing the fryer and bottom table at sushi station.
  Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  Establishments used wood smacher to smashed the sweet plantain .
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach-in freezer kitchen area .
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Cooking pot stored at the storage shelf back area not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Cooking pot stored at the storage shelf not completely dry .
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water bottom of make table kitchen. Operator cleaned it .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Employee hand sink bar area . Operator provided it .
  Fixed on the spot
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

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.