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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
ADEGA GAUCHA in ORLANDO currently holds an InspectFL Health Score of 34.2 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 26, 2026. Across those visits, inspectors documented 49 total violations — 9 critical, 14 major, 26 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 26, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
ADEGA GAUCHA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [08B-02-4] Displayed food not properly protected from contamination. -Mustard sauce and oil at buffet. Operator moved under sneeze guard
- [14-33-4] shelves with rust that has pitted the surface. In hot box next to grill Cheese handle
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bread pans . Operator immediately washed
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Operator is using large blowfan to dry dishes
- [31A-09-4] Handwash sink not accessible for employee use at all times. Trash can blocking handsink at dessert station. Operator removed
- [31A-11-4] Handwash sink used for purposes other than handwashing. Rag in handsink at warewashing area. Operator removed
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags on shelf above case of to go bags . Operator removed
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese (115F - Hot Holding in crock pot less than 4hrs per operator. Operator immediately reheated to then at to 176F for temperature recovery
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon bits over garlic in prep cooler. across fryer. Operator removed
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in Parmesan cheese. Operator removed
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