Grillers Puerto Rico
2295 E Irlo Bronson Memorial Hwy, Kissimmee, FL 34744 · Permanent Food Service · License 5911534
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (1 fixed by the Jul 28 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate, 7 basic (3 repeats)-26
- Safety score74
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 visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. For salmon served raw on sushi menu in several rolls
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot box; rice (107°F - Hot Holding); soup (113°F - Hot Holding) In hot box on cookline 2 hours per operator Operator removed to reheat items
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw breaded chicken over cooked plantains in reach in cooler under sushi bar make table Raw calimari over egg salad in first cookline make table Operator switched order for all items
Fixed on the spotRepeat violation
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Sushi rice at sushi bar out for 1.5 hours per operator
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on 2 reach in coolers on cookline Operator has replacement gaskets ordered
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Two pans on clean dish rack next to ice machine Operator removed for cleaning
Fixed on the spotRepeat violation
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main dish machine Dishwasher (Chlorine 0ppm) Operator has functional backup dish machine next to the one that is not working
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Two wiping cloths under rolling mats at sushi station Operator removed
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Several near dish machine
Ceiling/ceiling tile shows damage or is in disrepair.
Hole in ceiling tiles above handwashing sink in prep area Operator replaced tile
Fixed on the spot
Light not functioning.
2 in hood over cookline Operator replaced during inspection
Fixed on the spotRepeat 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.