Maroush Shawrma and Grill

783 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5814590

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-44
Safety score56

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

19 violations found

First visitOct 21, 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:
- 4 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  (52°F - Cold Holding); Tumia (47°F - Cold Holding been in table more than 4 hours
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  (52°F - Cold Holding); Tumia (47°F - Cold Holding been in table more than 4 hours Operator discarded it while conducting my inspection.
  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 cut beef at the walk-in cooler .
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 live flying insects by the dish area not landing at any food .
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  The last 2 hired no agreement available.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed his hand prep sink back area .
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Gasket soiled bottom of make table .
  Non-pitting surface rust on food-contact equipment.
  Walk-in cooler shelves.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Spatula and ketchup bottle stored on employee hand sink kitchen area .
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple spices stored back area no label . Operator label it .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Grape leaf stored on floor storage area . Falafel stored on floor walk-in freezer .
  Repeat violation
  Raw fruits/vegetables not washed prior to preparation.
  Onion cut before wash . Spoke to operator and she washed it .
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing watch while cutting onion .
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board kitchen area make table .
  Repeat violation
  Equipment in poor repair.
  Gasket torn bottom of make table .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat violation
- 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.
  Employee cellphone stored on storage shelf next to customer food .
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.
Stop sale: An order that the food can’t be sold or served.