Wakoola Grill
7028 Crossland Dr, Orlando, FL 32821 · Permanent Food Service · License 5812166
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. hot dog (44-45°F - Cold Holding); sliced cheese (44-45°F - Cold Holding) in top cooler drawer under flattop.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-16
- Safety score84
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 visitSep 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hot dog (44-45°F - Cold Holding); sliced cheese (44-45°F - Cold Holding) in top cooler drawer under flattop.
Gasket torn. pizza make table; sausage (47°F - Cold Holding); cooked mushrooms (48°F - Cold Holding) pan in a pan. Items in units less then 2 hours Operator will place products on ice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chopped beef over fully cooked chicken patties in reach in freezer at cookline
Fixed on the spot
Raw animal food stored over or with unwashed produce.
Shell eggs over onions in walk in cooler
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At cookline
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On cookline
Equipment in poor repair.
Torn gasket in cooler drawer under flattop
Ripped/worn tin foil used as shelf cover.
Bottom of prep table under hot holding. Operator removed and replaced
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets bear back door
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from faucet.
Handsinks at bar
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.