MAROUSH SHAWRMA AND GRILL

Name: MAROUSH SHAWRMA AND GRILL
Address: 783 N ALAFAYA TRL, ORLANDO, FL, 32828, US
Rating: 3.4

783 N ALAFAYA TRL, ORLANDO, FL 32828

License #5814590

🍽️ American ℹ️

3.4 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 19 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAROUSH SHAWRMA AND GRILL in ORLANDO currently holds an InspectFL Health Score of 3.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 86 total violations — 17 critical, 13 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 21, 2026 shows 19 observation rows: 4 critical, 6 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

MAROUSH SHAWRMA AND GRILL has a rough inspection history. Would you risk it?

F 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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (52F - Cold Holding); Tumia (47F - Cold Holding been in table more than 4 hours Operator discarded it while conducting my inspection.
[14-11-5] Equipment in poor repair. Gasket torn bottom of make table .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Gasket soiled bottom of make table .
[22-31-4] Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spatula and ketchup bottle stored on employee hand sink kitchen area .
[35A-02-8] Live, small flying insects found. Observed 1 live flying insects by the dish area not landing at any food .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on storage shelf next to customer food .
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onion cut before wash . Spoke to operator and she washed it .
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bag used to stored cut beef at the walk-in cooler .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board kitchen area make table .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. (52F - Cold Holding); Tumia (47F - Cold Holding been in table more than 4 hours
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while cutting onion .
[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/
[08B-38-4] Food stored on floor. Grape leaf stored on floor storage area . Falafel stored on floor walk-in freezer .
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The last 2 hired no agreement available.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple spices stored back area no label . Operator label it .
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed his hand prep sink back area .

Disposition: Met Inspection Standards
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing the new hired .
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located next to soda stand . Operator fix it .
[14-09-4] Cutting board has cut marks and is no longer cleanable. All of the cutting board in the kitchen.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food . Manager coach her and stopped .
[14-11-5] Equipment in poor repair. Gasket torn bottom table at prep area .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen equipment.
[08B-38-4] Food stored on floor. Bucket of chickpeas and pickles stored on floor back of the house area . A lot of meat boxes stored on floor at the walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At kitchen area between 2 prep table . Operator removed it .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of make table . Operator clean it .
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored at dirty water at the mop buckets . Operator fix it .
[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. 0 ppm Second check 100 ppm .
[14-31-5] Nonfood-grade bags used in direct contact with food. Welcome bag used to stored beef bottom of make table . Operator switch it to a food grade bag .

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of coffee stored next to the shawema station. Operator discarded it .
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating fries and drinking water at the kitchen area .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen equipment and.
[08B-38-4] Food stored on floor. Pickles stored on floor back of the house . Boxes of sugar stored on floor back of the house. A lot of boxes stored on floor at the walk-in freezer. Milk stored on floor at the walk-in cooler .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer . Operator clean it .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and reach-in cooler shelves.
[35A-02-7] Live, small flying insects found Observed 1 live flying insect at the dishwasher area not landing at any food .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of milk and sauce at the walk-in cooler . Operator switch it .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tabula (55F - Cold Holding); babaganoug (46F - Cold Holding);tomato salad (52F - Cold Holding) Falafel 53f . Operator stated that all the food stored at the table less than one hour ago and they moved it to the walk-in cooler to cool down .
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the wrong spot .
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle had a cleaner had no label . Operator label it .