TEXAS DE BRAZIL

Name: TEXAS DE BRAZIL
Address: 5259 INTERNATIONAL DRIVE, ORLANDO, FL, 32819, US
Rating: 32.5

5259 INTERNATIONAL DRIVE, ORLANDO, FL 32819

License #5811193

🫔 Latin American ℹ️

32.5 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TEXAS DE BRAZIL in ORLANDO currently holds an InspectFL Health Score of 32.5 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 September 9, 2026. Across those visits, inspectors documented 92 total violations — 15 critical, 12 major, 65 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 9, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

TEXAS DE BRAZIL 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in handwashing sink by pantry/dessert station , operator removed item
[36-22-4] Floor area(s) covered with standing water. In dish machine area In bar area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf in walk in cooler , operator removed
[41-17-4] Spray bottle containing blue toxic substance not labeled. By waiter station nearest to kitchen , operator labeled chemical bottles
[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. Bar dishwasher , 0ppm , changed empty sanitizer then retested was 50ppm
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to slicer on table , operator removed and relocated

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in Parmesan cheese
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting boards in back prep area
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in server station
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In back kitchen area
[14-11-5] Equipment in poor repair. -gaskets in wall in cooler -dish racks in dish Pitt
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign for handwashing sink Im back server area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of walk in cooler -exterior of trash cans -Dish racks
[33-30-4] Unnecessary items stored in garbage enclosure. Multiple broken equipment in garbage area
[29-11-4] Water leaking from pipe and/or faucet/handle. On three compartment sink in dish machine area
[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 0ppm , operator fixed chlorine container then retested chlorine 50 ppm
[08B-02-4] Displayed food not properly protected from contamination. Sneeze guard in parts of buffet area , cold side not able to protect food , unable to move back due to cut downs for placement. Baskets on top need to be on a hinged serving platter or under sneeze guard .
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face , and grabbed skewer with food to slice and serve to public
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours Mash potatoes 118F -Hot Holding Operator placed in oven to reheat to 165F
[41-10-4] Toxic substance/chemical improperly stored. Container of butane , next to sugar , operator moved to designated location
[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. Per operator , unable to determine date opened for milk in server station
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand wash sink in server area in back of establishment
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. In back kitchen area above reach