TGI Friday's

5933 Caravan Ct, Orlando, FL 32819 · Permanent Food Service · License 5808972

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 complaint inspection
2 high priority (fixed on the spot), 4 intermediate, 9 basic (3 repeats)
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug122026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitOct 12, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw burgers over cooked ribs in cooler across from char broiler on cooks line
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw burger over steaks in single door reach in cooler next to thermalizer on cooks line
  Fixed on the spot
Intermediate4
- Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
  Back prep kitchen Expo line
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of ice machine Soda nozzles on server beverage station on expo line Soda nozzles at server service well Soda gun nozzle at bar
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Ice machine in kitchen installed 5/25
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Everyone took 7/23
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Under counter drawers under stove on cooks line
  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.
  Back prep table
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Utensils in poor condition.
  Several coated tongs on cooks line
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers walk in cooler Hand sink by thermalizer
  Repeat violation
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  At bar Closest to host stand
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Side of cooks line
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen
  Repeat violation
Official report, on the Florida DBPR website

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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.