Pollos a la Brasa Mario
8850 S Orange Blossom Trail, Orlando, FL 32809 · Permanent Food Service · License 5810723
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (fixed on the spot), 3 intermediate, 9 basic-24
- Extension granted on Oct 19Counts in full until a follow-up finds the problems fixed-3
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
More time given
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Basic5
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 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
- First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in drawer cooler under salamander on cook line; calamari (50°F - Cold Holding); pork (48°F - Cold Holding); raw beef (48°F - Cold Holding); pork (48°F - Cold Holding) less than 4hrs per operator. Operator moved to other cooler for temperature recovery
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Utensil on grill at cook line in water of 132. Advised to reheat to 165°F for temperature recovery
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Operator as two analog thermometers when tested they read 28° in 22°. Operator does not have tool to calibrate
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All manager certifications expired 8/13/26 initials: DF, CF, EV, MF.
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.
Sugar and salt containers. Operator labeled both.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed
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.
On wait station. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Ice scoop is chipped and broken. Operator discarded
Fixed on the spot
Hood filter missing from automatic fire suppression/exhaust system.
Gap in hood filters
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Fryer in outside storage room
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Under hood on cook Line
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 purse on CO2 tank at bar operator remove
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. 5 gallon Gas can inside employee restroom. Operator removed to outside
Fixed on the spot
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.