EL INKA GRILL CEVICHE

Name: EL INKA GRILL CEVICHE
Address: 7600 DR PHILLIPS BLVD #4, ORLANDO, FL, 32819, US
Rating: 85.1

7600 DR PHILLIPS BLVD #4, ORLANDO, FL 32819

License #5811867

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.1 Grade B / 100

Solid Health Score

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Quick take

EL INKA GRILL CEVICHE in ORLANDO currently holds an InspectFL Health Score of 85.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 27 total violations — 3 critical, 3 major, 21 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 19, 2026 shows 13 observation rows: 1 critical, 2 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
[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. On employee who was hired 2 weeks ago, operator had employee had employee agreement form
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By bar area in corner
[14-69-4] Ice buildup in reach-in freezer on front of cooks line, across from dish machine
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to hand sink by cooks line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat washed lettuce in walk in cooler , operator moved shell eggs to bottom of shelve
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryers -In between equipment on cooks line -Gaskets of all reach in coolers on cooks line -hood filters on cooks line
[14-20-4] Ripped/worn tin foil used as shelf cover. On bottom shelves of table on cooks line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Of all reach in coolers on cooks line
[22-02-4] Food-contact surface soiled / stained with food debris, mold-like substance or slime. White cutting boards on clean equipment shelves
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cooks line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[14-12-4] Utensils in poor condition. Wooden spoon and spatulas with wooden handles on cooks line , operator discarded

Disposition: Inspection Completed - No Further Action
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee sliced limes with no gloves and placed limes on a plate and served to guests. Manager addressed with employee.
[10-08-5] Ice scoop handle in contact with ice. At the bar.
[14-69-4] Ice buildup in reach-in freezer in front of dish machine. Ice buildup next to reach in freezer next to microwave.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen utensils above 3 comp sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08B-38-4] Food stored on floor. Cases of oil by backed door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)hood filters on hood system 2) side of fryers on the cook line 3) gaskets of the reach in cooler on the cook line
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in the walk in cooler operator placed date when pulled from freezer
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator remade then was 300ppm.
[14-06-4] Wood food-contact surface not properly sealed. Muddler at the bar.
[36-62-4] Light not functioning. Over dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce at 45F cold holding in sandwich top reach in cooler on cook line Less than 4 hours per operator. Operator placed ice in container for temperature recovery. 35 minutes later was 41F.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment on cooks line.

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