TERNERITA STEAKHOUSE

Name: TERNERITA STEAKHOUSE
Address: 9924 UNIVERSAL BLVD STE B204, ORLANDO, FL, 32819, US
Rating: 0

9924 UNIVERSAL BLVD STE B204, ORLANDO, FL 32819

License #5814199

🥩 Steakhouse ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 19 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TERNERITA STEAKHOUSE in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 126 total violations — 11 critical, 36 major, 79 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 21, 2026 shows 19 observation rows: 3 critical, 4 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

126

Coverage note

Inspector notes linked where available

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TERNERITA STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 73f
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used as scoops in salt and sugar containers
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust build up
[29-11-4] Water leaking from pipe and/or faucet/handle. Plumbing leaking under hand sink at front counter
[31B-03-4] No soap provided at handwash sink. Hand sink front counter Hand sink ware wash Facility has a mini server/bar area with cooler and a portable hand sink with fresh and waste water tanks. No soap
[36-03-4] Cove molding at floor/wall juncture broken/missing. Tiles missing at cove base and wall for ware wash area
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottles stored on shelf with clean equipment
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 52 seats and facility has 160 seats
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom of container for bread
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink not working, pipe missing under hand sink and not used
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal strainer in basin of hand sink for ware wash area. Hand sink not working, pipe missing under hand sink and not used
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink front counter Hand sink ware wash Facility has a mini server/bar area with cooler and a portable hand sink with fresh and waste water tanks. No sign
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has a mini server/bar area with cooler and a portable hand sink with fresh and waste water tanks. Scoping ice and making drinks
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bacon jam made on 10/9

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees bag hanging on food storage rack/removed immediately/
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./one cook.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 52 seats, observed over 150 seats.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider./licensed for 52 seats/observed over 150 seats/
[08B-38-4] Food stored on floor. Carton of oil. Salt containers on floor under oven/front counter.
[14-69-4] Ice buildup in reach-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./front counter/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
[23-01-4] Vending machine exterior soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork belly/walk in cooler. Undercooked beef carpaccio stored over vegetables/front counter reach in cooler/
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico cold holding at 45F, corn cold holding at 48F/both cold holding overnight per chef/front counter prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico cold holding at 45F, corn cold holding at 48F/both cold holding overnight per chef/front counter prep table.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./Ternerita Carpaccio serving undercooked/no disclosure on menu.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strip not available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./front counter hand sink.
[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./one new employee/cook/signed agreement immediately/
[31B-03-4] No soap provided at handwash sink./front counter/

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food./salt, sugar and flour containers/
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./on front line top shelves with no overhead protection/
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 52 seats/observed over 150 seats/seating change form still missing wastewater company approval.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider./licensed for 52 seats. Observed over 150 seats. Seating change form still missing wastewater approval.
[14-69-4] Ice buildup in reach-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./front line hand sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled/
[29-08-4] Plumbing system in disrepair./front line hand sink not working.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-04-4] Wiping cloth/towel used under cutting board.
[02D-01-5] Working containers of food removed from original container not identified by common name./flour and salt containers under oven.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./operator called and received parasite destruction paper for swat fish used for ceviche/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at front line.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed./bar portable hand sink removed.
[31A-11-4] Handwash sink used for purposes other than handwashing./drain basket inside back kitchen hand sink/removed immediately/
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./fish ceviche and ternerita carpaccio/served raw or undercooked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips expired 2023.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./front line hand sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink./front line hand sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one cooks certificate.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./black sauce cup used to scoop salt/
[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./salmon/cut bag immediately/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 52 seats, observed over 150/seating change form missing wastewater sign off.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor./containers of salt, sugar and rice/under convention oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./kitchen front prep area and bar hand sinks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled/
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/two sanitizing buckets.
[21-38-4] Wiping cloth sanitizing solution stored on the floor./under front kitchen convention oven.
[21-04-4] Wiping cloth/towel used under cutting board.
[02D-01-5] Working containers of food removed from original container not identified by common name./salt, sugar container under convention oven.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tempura batter 55F, less than 4 hours per chef/moved to reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken 108F, cooked pork 105F/hot holding less than 4 hours/adding hot water/
[31A-11-4] Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store employees drink cups/removed immediately/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./all three hand sinks on premises/
[31B-03-4] No soap provided at handwash sink./kitchen front prep area and bar hand sinks.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled with grease.
[14-01-5] Bowl or other container with no handle used to dispense food. Salt and flour containers at front line. Soup containers in walk in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch and bracelet while cooking and preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation./one cook at cook line.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider./license with 52 seats, observed over 150 seats/form provided/
[08B-38-4] Food stored on floor./flour containers on floor under convention oven.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line on cutting board.
[02D-01-5] Working containers of food removed from original container not identified by common name./white powder container on condiments rack, front line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled./cook placed raw meat on grill then touched tongs and plate without washing hands and changing gloves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./front line hand sink
[31B-03-4] No soap provided at handwash sink./front line and back kitchen and small bar hand sinks.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken soup and cooked pork in walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food./plastic cup used to scoop cheese sauce, front counter reach in cooler.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 52 seats, observed more than 150 seats. Form provided.
[08B-38-4] Food stored on floor./two cartons of oil/under kitchen prep table/
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris./front line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up./knives and forks at front counter exposed area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./3 compartment sink left side wall.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-04-4] Wiping cloth/towel used under cutting board./kitchen prep area/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over fries, walk in cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk, coffee station reach in cooler.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/only food manager certificate expired.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment is conducting reduced oxygen packaging for raw beef and raw steak.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked shrimp ceviche not date marked, front counter reach in cooler.