Ternerita Steakhouse
9924 Universal Blvd Ste B204, Orlando, FL 32819 · Permanent Food Service · License 5814199
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (1 fixed on the spot), 4 intermediate (1 repeat), 12 basic (1 repeat); basic violations cost 12 at most-40
- Extension granted on Nov 4Counts in full until a follow-up finds the problems fixed-3
- Safety score57
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 visitNov 4, 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.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Bacon jam made on 10/9
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels used to line bottom of container for bread
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical bottles stored on shelf with clean equipment
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quat test strips
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Metal strainer in basin of hand sink for ware wash area. Hand sink not working, pipe missing under hand sink and not used
No soap provided at handwash sink.
Hand sink front counter Hand sink ware wash Facility has a mini server/bar area with cooler and a portable hand sink with fresh and waste water tanks. No soap
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has a mini server/bar area with cooler and a portable hand sink with fresh and waste water tanks. Scoping ice and making drinks
Basic12
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in water at 73f
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups used as scoops in salt and sugar containers
Cutting board has cut marks and is no longer cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in coolers
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler have dust build up
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hand sink not working, pipe missing under hand sink and not used
Water leaking from pipe and/or faucet/handle.
Plumbing leaking under hand sink at front counter
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink front counter Hand sink ware wash Facility has a mini server/bar area with cooler and a portable hand sink with fresh and waste water tanks. No sign
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Tiles missing at cove base and wall for ware wash area
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Licensed for 52 seats and facility has 160 seats
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.