GRILLERS LATIN FUSION

Name: GRILLERS LATIN FUSION
Address: 2140 S CHICKASAW TRL, ORLANDO, FL, 32825, US
Rating: 70.5

2140 S CHICKASAW TRL, ORLANDO, FL 32825

License #5816167

🫔 Latin American ℹ️

70.5 Grade C / 100

Mixed Health Record

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Latest inspection

January 27, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

GRILLERS LATIN FUSION in ORLANDO currently holds an InspectFL Health Score of 70.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 40 total violations — 20 critical, 7 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 1, 2024

The latest inspection on January 27, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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GRILLERS LATIN FUSION has some meaningful issues on record. Would you still eat here?

C record

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

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.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table on sushi area and cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. Juice pulps, pick up
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets with 0 ppm .rechecked after ecolab representative adjusted. 400ppm
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine going up to 157F . Rechecked after ecolab representative work it it.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer on thre compartment sink with 0 ppm. Rechecked after ecolab representative work with it .
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Conch salad with date marked of 1-12-2026
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Conch salad with date of 1-12-2026
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Mortar pestle located on cook line .

Disposition: Met Inspection Standards
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale. Dead clams
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi mahi Salmon
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with 0 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over plantains in walk in coolet
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over cooked shrimp in reach in cooler . Raw chicken over pork in walk in coller
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi mahi thawed in package completely thawed Raw salmon thawed in package and completely thawed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil kept at room temperature for 1hr with temperature of 71F. Chimichurri 70F kept in counter for two hours Cilantro garlic sauce 70F in counter for two hours Garlic aioli sauce 70 kept in counter for 1 hr Operator added ice
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice made at 12 with no date marked .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice kept on steam well for less than 4 hrs with temperature of 120F reheat to 165F
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels at bar area
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle in flour and panko.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Reach in cooler kept in front of stove with temperature of 50F.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch . Servers wearing watches.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of food store on freezer floor. Plantains cases
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour and sugar no name.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dm with 0 ppm Rechecked 100 ppm
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine located in bar only reaching 156F. Reached 160F.
[35A-02-7] Live, small flying insects found 1 small flying insect located on cook line 1 small flying insect on garbage can located on dish area
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cod fritter mixture with date of 04-14-2025
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cod fritters
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw steak, mozzarella cheese , Queso dip,
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked skirt steak at room temperature kept on sushi area for than 4 hrs with temperature of 80F. Placed in cooler Cooked chicken kept on cook line for less than 4 hrs with temperature of 86F. Reheated to 165F . Queso dip kept in reach in our cooler overnight with temperature of 48F. Discarded Palomilla steak kept overnight in reach in cooler in cook line with temperature of 46F. Discarded Mozzarella cheese kept overnight in reach in cooler of sauté station with 50F. Discarded
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains kept in sushi area for less than 4 hrs with temperature of 118F. Sushi rice kept on sushi area for less than 4 hrs with temperature of 98F discard after 4 hrs Chicken soup kept in steam well for less than 4 hrs with temperature 125F. Reheat 202F. Cooked plantains mofongo kept in cook line for less than 4 hrs with temperature of100F. Discarded
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna served on primavera sushi roll not identified as raw ,acevichado roll that uses raw sea bass. All menus must be fixed
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing raw meats on reduced oxygen packaging and keeping for over 48 hours.