ESKINA BRAZILIAN RESTAURANT

Name: ESKINA BRAZILIAN RESTAURANT
Address: 5623 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 92.8

5623 INTERNATIONAL DR, ORLANDO, FL 32819

License #5815993

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

92.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

ESKINA BRAZILIAN RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 92.8 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 January 30, 2026. Across those visits, inspectors documented 8 total violations — 2 critical, 3 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Muddler at the bar
[14-01-5] Bowl or other container with no handle used to dispense food. In forofao mix on cooks line
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Taster spoons
[31A-09-4] Handwash sink not accessible for employee use at all times. Strainers in hand sink at the bar
[41-17-4] Spray bottle containing blue toxic substance not labeled. In kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo server side pico (69F - Cold Holding); prepped salads (55F - Cold Holding) Less than four hours per chef Discussed time plan option. They moved to coolers for temperature recovery 20 minutes later Pico- 57F Prepped salads 46F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cut pineapple in reach in cooler on cooks line

Community reaction

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Community pulse