Negril Metro INC
2254 S Kirkman, Orlando, FL 32811 · Permanent Food Service · License 5814667
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 intermediate, 7 basic-10
- Safety score90
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 visitAug 5, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
-walk in freezer
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-walk in freezer seals -hot box seals
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-right of rear exit door
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
-rear storage area
Floor soiled/has accumulation of debris.
-in prep area
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.