🪰1,174,669 violations tracked across 67 Florida counties

BRAZA ORLANDO

2105 N ORANGE BLOSSOM TRL UNIT E, ORLANDO, FL 32804

License #5816054

🥩 BBQ/Steakhouse ℹ️
34.7 Grade F / 100

Failing Health Score

How is this score calculated? →
Latest inspection
September 22, 2026 · 16 findings · 7 critical
Routine - Food
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
6
Clean inspections
2
Callback visits
0
Latest clean pass
October 2, 2024

The latest inspection on September 22, 2026 shows 16 observation rows: 7 critical, 4 major, and 5 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
50%
Inspector notes
11
Coverage note
Inspector notes linked where available

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  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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Community reaction

What do locals think?

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Community pulse

Would you eat here?

BRAZA ORLANDO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
Inspector notes not available yet — showing violation categories below.
  • Disposition: Inspection Completed - No Further Action
  • Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
  • Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
  • TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
  • Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
  • Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
  • Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
  • Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
  • Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
  • Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
  • Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
  • Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
  • Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
  • Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
  • Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
  • Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.
  • No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.
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