Mr Snapper Gyros & Seafood
104 S Orange Blossom Trl, Orlando, FL 32805 · Permanent Food Service · License 5801809
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 22, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored above bread at reach in cooler at cook line
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk open not dated in walk in cooler
Fixed on the spot
Packaged food not labeled as specified by law.
Gyro meat not date marked in walk in cooler
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzle soiled at front counter
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle by hand wash sink at cook area
Fixed on the spot
Basic12
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit
No ambient thermometer at front cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Foods not covered in chest freezer by cook line
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Food storage container/container lid cracked or broken.
Food container and lid above three compartment sink. Operator discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave soiled by cook line
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plastic bins not inverted above three compartment sink
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination. to go containers not inverted at cook line.
Fixed on the spotRepeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Storage area not maintained clean and organized.
Storage area next to walk in freezer and front area
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled with grease next to fryers
Ceiling tile missing.
Ceiling Tiles missing by bathrooms
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Outside mop sink
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.