SHAWARMAS TO GO

Name: SHAWARMAS TO GO
Address: 2116 WHISPER LAKES BLVD, ORLANDO, FL, 32837, US
Rating: 82.4

2116 WHISPER LAKES BLVD, ORLANDO, FL 32837

License #5815386

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SHAWARMAS TO GO in ORLANDO currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 37 total violations — 2 critical, 11 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 25, 2026 shows 14 observation rows: no critical rows, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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
[33-31-5] Unnecessary items/unused equipment on the premises. Inoperable dishmachine next to triple sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. C02 tank not secured next to drink station.
[08B-48-4] Employee preparing food in customer section of dining area. Employee making coffee and icing cinnamon rolls in dining room.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by inoperable dishmachine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraint.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler on cooks line.
[02D-02-4] Packaged food not labeled as specified by law. Backlava in dining room without label.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased chlorine. Triple sink tested 100ppm
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Forks at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter.
[33-16-4] Open dumpster lid.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White standing freezer at back of kitchen.

Disposition: Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for triple sink.
[33-31-5] Unnecessary items/unused equipment on the premises. Inoperable oven stored in storage area. Operator states they are planning to sell.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust in 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 on prep table.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee slicing tomatoes directly from the box and placing them back into box.
[31A-12-4] No handwash sink for employees.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed all employees who handle raw meat then handle the cooked meat without washing hands before glove change.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-17-5] Floor tiles missing and/or in disrepair. Ceiling tile over triple sink removed and replaced with cardboard.
[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. One new hire not informed of reporting responsibilities.Emailed form. Filled form during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All removed handwashing sinks.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Backlava in dining room without label. Cookies on front counter without label.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef kebabs in reach-in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. All removed handwashing sinks.
[31B-03-4] No soap provided at handwash sink. All removed handwashing sinks.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.

Community reaction

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Community pulse