Mordisco

11030 International Dr, Orlando, FL 32821 · Permanent Food Service · License 5814026

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 9 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
6 high priority (2 fixed by the Oct 9 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic
-35
Complaint after follow-up on Oct 1, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score53

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

Inspection history

1 inspection · 3 visits

Sep302026

Routine inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 3 Intermediate
- 6 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken (119°F - Hot Holding); rice (120°F - Hot Holding); yucca (120°F - Hot Holding).
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  More time given
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: Ice bucket stored on floor between uses.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
  Clean utensils stored between equipment and wall.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 5 High priority
- 3 Intermediate
- 6 Basic
What was still cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken (119°F - Hot Holding); rice (120°F - Hot Holding); yucca (120°F - Hot Holding).
  Chicken at 119°F Yucca at 117°F
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  More time given
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: Ice bucket stored on floor between uses.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
  Clean utensils stored between equipment and wall.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 6 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw beef picana (51°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw beef tenderloin (47°F - Cold Holding) on top of make table on cookline. cheese (48°F - Cold Holding); raw beef (48°F - Cold Holding); pasta (49-55°F - Cold Holding); cut tomatoes (51DF - Cold Holding) top of make tables on cookline, in units less then 4 hours.
  Operator will place on ice
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken (119°F - Hot Holding); rice (120°F - Hot Holding); yucca (120°F - Hot Holding).
  In hot box in back kitchen. Operator will reheat to 165°F minimum
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Sliced raw beef for carpaccio over cut lettuce in bottom of make table at salad station
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed dishwasher handle dirty dishes then unload clean dishes from dish machine. Operator coached employee on proper handwashing
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At bar. Next routine inspection per Randy H
Intermediate3
- 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 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee wash blender in handsink
  No paper towels or mechanical hand drying device provided at handwash sink.
  At both hand-sinks near dish machine. In back prep area
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of potatoes in walk in cooler. Multiple items in walk in freezer
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice bucket stored on floor between uses.
  Next to ice machine
  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.
  Multiple cups on cookline
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice backet hanging from ice machine
  Fixed on the spot
  Clean utensils stored between equipment and wall.
  Multiple knives on cookline
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Cup lids at espresso machine
  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

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.