Grills Lakeside

4301 N Orange Blossom Tril, Orlando, FL 32804 · Permanent Food Service · License 5814395

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Jul 30, 2026

What drove the grade

Presence of insects, rodents, or other pests.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 4 intermediate, 10 basic
-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

Jul302026

Routine inspection

19 violations found

First visitJul 30, 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.
19 violations found:
- 5 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top of reach-in cooler on cook line sliced cheese (55°F - Cold Holding). In ice cream maker ice cream mix (47°F - Cold Holding)
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In double pans on flat top cooked vegetables (112°F - Hot Holding)
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In walk-in cooler raw beef stored above raw salmon.
  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.
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  Soda machine at service station by restrooms has ant infestation
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda guns and holsters at bars are soiled
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used as dump sink behind exterior bar. Ice in well
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Danielle has been with company "for a few months"
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White granular substance removed from original packaging not identified
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Bottles in beer/wine reach-in cooler at exterior bar are being stored in an unidentifiable brownish liquid
  Food stored on floor.
  Soda bib box.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Front of oven doors
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under side of beer tower at exterior bar has a buildup of mold like substances
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups on service line
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Beer/wine reach-in cooler at exterior bar. Brownish fluid at bottom of holding area
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Service station
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee restroom in kitchen does not close under own weight
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Floor on cook line. Deteriorating
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.
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.
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.