TEN TEN SEAFOOD AND GRILL

Name: TEN TEN SEAFOOD AND GRILL
Address: 5600 W COLONIAL DR STE 308, ORLANDO, FL, 32808, US
Rating: 69.3

5600 W COLONIAL DR STE 308, ORLANDO, FL 32808

License #5815276

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

69.3 Grade F / 100

Failing Health Score

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Quick take

TEN TEN SEAFOOD AND GRILL in ORLANDO currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, DBPR recorded 70 total findings; InspectFL has imported detailed violation rows for 49 of them so far.

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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 included 1 critical violation, 6 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

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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: Call Back - Complied
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork bowl (85F - Hot Holding). Less than 4 hours under steam basket on cook line. Staff placed in the cooler to cool.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on handle of stove located next to mixer. Staff removed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions cut without washing. Educated management and staff.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under tables on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Larger wood block table located next to mixer. Large serving dishes stored under prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.under prep tables on cook line. Food buckets and other equipment. Large ingredients bin located in kitchen.
[33-06-4] Trash receptacles not provided where needed in establishment. Trash outside on the ground at back door. Management picked it up.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters One month tags from more than 90 days.
[31A-10-4] Equipment drain line draining into handwash sink. Sink located between refrigerator units in kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
[29-08-4] Plumbing system in disrepair. Handle on hand sink located next to walk in cooler spins, no water comes out.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of tea on cook line. Staff removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sugar honey glaze prepared onsite. Management discarded.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork bowl (85F - Hot Holding). Less than 4 hours under steam basket on cook line. Staff placed in the cooler to cool.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on handle of stove located next to mixer. Staff removed.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under tables on cook line
[29-08-4] Plumbing system in disrepair. Handle on hand sink located next to walk in cooler spins, no water comes out.
[31A-10-4] Equipment drain line draining into handwash sink. Sink located between refrigerator units in kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-38-4] Food stored on floor. In walk-in cooler and freezer multiple foods.
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Prices on menu do not represent the actual cost of all items on menu supplied to customers. Staff marks through menu and explains pricing at time of seating customer. Theres two menus for establishment day and evening. next day callback. staff began changing menus at time of inspection.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions cut without washing. Educated management and staff.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sugar honey glaze prepared onsite. Management discarded.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of tea on cook line. Staff removed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.under prep tables on cook line. Food buckets and other equipment. Large ingredients bin located in kitchen.
[33-06-4] Trash receptacles not provided where needed in establishment. Trash outside on the ground at back door. Management picked it up.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Larger wood block table located next to mixer. Large serving dishes stored under prep table.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to scoop rice in standing water 71f. Operator removed water.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in coolers on cooks line.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[36-73-4] Floor soiled/has accumulation of debris. Throughout back of the house underneath all equipment and cooking equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Both employee bathrooms.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken sitting on prep table ( per operator 2 hours ) (68F) operator placed in walk in cooler for temperature recovery.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-38-4] Food stored on floor. Multiple food items in walk in cooler and walk in freezer stored on the floor.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls in msg, flour and sugar. Operator removed.

Community reaction

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Community pulse