Nando Grill Amazonas
10749 Narcoossee Rd, Orlando, FL 32832 · Permanent Food Service · License 5816559
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection4 high priority (2 fixed by the Aug 11 follow-up, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 3 basic-24
- Violations at the Sep 9 complaint check1 basic; 1 also cited at the Aug 4 routine inspection and counted there-1
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint check
- First visitSep 9, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen
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 bad stored on bottom shelf of prep table.Operator removed bag
Fixed on the spot
Earlier inspections 2
Complaint checkNo violations No follow-up needed
- First visitSep 2, 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.
No violations found.
Official report, on the Florida DBPR website
C76Routine inspection11 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage at cooks line in container on counter top temping at 80°F,per operator item was cooked less than 1 hours. Educated operator on proper hot or cold food temperature or holding on time. Operator placed sausage in reach in cooler for temperature recovery
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. Dish machine at bar not sanitizing
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mop sink at back of kitchen across from dry storage room
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of raid stored over glasses and next to dehydrator at bar. Operator moved raid to bottom of chemical shelf at bar
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
For Wagyu carpaccio and beef carpaccio. Operator updated menu and placed disclaimer on electronic menu
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
For dish machine at kitchen
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink at bar had blender in sink Hand washing sink at wait staff station had utensils in sink Hand washing sink by dish wash area had ceramic block in hand washing sink Operator moved all items out of sinks
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels or soap at hand washing sink at bar. Operator placed soap and paper towel at bar
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer in kitchen
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Bucket with sanitized skewers stored on floor at prep area. Operator moved bucket off the floor
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Large gap at corner of exit door at back of kitchen next to beer walk in cooler
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.