GRILLERS PUERTO RICO

Name: GRILLERS PUERTO RICO
Address: 2295 E IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34744, US
Rating: 79.6

2295 E IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34744

License #5911534

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

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRILLERS PUERTO RICO in KISSIMMEE currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 17, 2025. Across those visits, inspectors documented 49 total violations — 9 critical, 12 major, 28 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

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 December 17, 2025 shows 18 observation rows: 4 critical, 1 major, and 13 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Several throughout kitchen Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf across from dish machine area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling vents in kitchen
[16-46-4] Old labels stuck to food containers after cleaning. Several on clean dish shelf across from dish machine area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortillas and sauces in reach in cooler underneath first make table on cookline Operator moved
[08B-38-4] Food stored on floor. Bucket of plantains next to prep table at cookline Operator moved
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Shelving
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 salmon fillets in reach in cooler drawers under cookline grill and 1 salmon fillet in make table at sushi bar - all fully thawed in intact reduced oxygen packaging
[25-05-4] Single-service articles improperly stored. Cases of to go containers and bags stored on floor under shelf in storage room
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tripleta soup (117F - Hot Holding) in steamwell on cookline for 30 minutes per operator Operator turned temperature up on steamwell to reheat
[10-08-5] Ice scoop handle in contact with ice. In ice maker near prep area and in ice bin at bar Operator removed both
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4 salmon fillets in reach in cooler drawers under cookline grill and 1 salmon fillet in make table at sushi bar - all fully thawed in intact reduced oxygen packaging
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At sushi bar Operator moved onto shelf
[36-62-4] Light not functioning. One in hood over cookline
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon in reach in cooler drawers under cookline grill - no hard separation between drawers Operator discarded salmon per stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Several stained cutting boards on cookline Operator discarded and replaced with new ones

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler drawers under grill on cookline, all items in drawers overnight per operator: ; raw beef (56F - Cold Holding); raw chicken (61F - Cold Holding); raw salmon (52F - Cold Holding); raw burger (48F - Cold Holding); raw pork sausage (52F - Cold Holding); sliced cheese (61F - Cold Holding); raw sirloin (57F - Cold Holding)
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container over tomato container in reach in cooler under first make table on cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards on first make table soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Under first make table on cookline
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In warewashing area Operator stocked
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwashing sink at bar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area Operator turned on water to run over them
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler drawers under grill on cookline, all items in drawers overnight per operator: ; raw beef (56F - Cold Holding); raw chicken (61F - Cold Holding); raw salmon (52F - Cold Holding); raw burger (48F - Cold Holding); raw pork sausage (52F - Cold Holding); sliced cheese (61F - Cold Holding); raw sirloin (57F - Cold Holding)
[08B-38-4] Food stored on floor. Flour container in dry storage, several cases in walk in freezer and walk in cooler, raw pork in prep area Operator turned
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used for plantains in walk in cooler
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In several reach in coolers on cookline
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104F utensil water on cookline counter next to hot box
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Lining garnish pan in sushi station Operator removed
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cookline near hot box Operator moved onto bottom shelf of prep table
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Provided operator time plan paper

Community reaction

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Community pulse