MAROUSH SHAWRMA AND GRILL

Name: MAROUSH SHAWRMA AND GRILL
Address: 783 N ALAFAYA TRL, ORLANDO, FL, 32828, US
Rating: 69.1

783 N ALAFAYA TRL, ORLANDO, FL 32828

License #5814590

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

69.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MAROUSH SHAWRMA AND GRILL in ORLANDO currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, DBPR recorded 37 total findings; InspectFL has detailed violation rows for 34 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 May 6, 2026 shows 14 observation rows: 2 critical, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Location + actions

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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
[14-31-5] Nonfood-grade bags used in direct contact with food. Welcome bag used to stored beef bottom of make table . Operator switch it to a food grade bag .
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At kitchen area between 2 prep table . Operator removed it .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of make table . Operator clean it .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen equipment.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located next to soda stand . Operator fix it .
[08B-38-4] Food stored on floor. Bucket of chickpeas and pickles stored on floor back of the house area . A lot of meat boxes stored on floor at the walk-in freezer.
[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. Missing the new hired .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food . Manager coach her and stopped .
[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. 0 ppm Second check 100 ppm .
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored at dirty water at the mop buckets . Operator fix it .
[14-11-5] Equipment in poor repair. Gasket torn bottom table at prep area .
[14-09-4] Cutting board has cut marks and is no longer cleanable. All of the cutting board in the kitchen.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse