Kosher Grill
5615 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5811399
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed by the Nov 5 follow-up), 7 basic (1 repeat)-11
- Safety score89
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 visitNov 5, 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 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Diced tomatoes 53°F/front line less than 4 hours per chef. Cooked chicken wings 48°F, raw steak 47°F, raw marinated chicken 48°F, cut cabbage 49°F/all less than 4 hours per chef/iced.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor./a box of bread on floor/front counter.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./some kitchen employees.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employees wearing watches while preparing and cooking food.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food./plastic cup used to scoop sugar.
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./to go containers on top shelf/
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.