TONY'S BRAZILIAN GRILL

Name: TONY'S BRAZILIAN GRILL
Address: 5159 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 78.1

5159 INTERNATIONAL DR, ORLANDO, FL 32819

License #5811181

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

78.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TONY'S BRAZILIAN GRILL in ORLANDO currently holds an InspectFL Health Score of 78.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 6 major, 23 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 March 3, 2026 shows 21 observation rows: 1 critical, 4 major, and 16 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided today
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer Exterior oven Hood filters Racks walk in cooler Exterior rice cooker
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fish cooling with lid
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filter
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch cutting meat
[14-69-4] Ice buildup in reach-in freezer
[12A-26-4] Employee did not use paper towels after washing to turn off water
[41-17-4] Spray bottle containing toxic substance not labeled.
[28-02-4] Condensation or other drainage not disposed of according to law bar reach in
[36-22-4] Floor area(s) with standing water in bar
[29-08-4] Plumbing system in disrepair. Cold water not working near dish washer
[21-19-4] Clean wiping cloth supply not properly stored. On oven handle
[36-62-4] Light not functioning in hood
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored near olive oil in kitchen

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sides of grill and fryer on cooks line.
[41-10-4] Toxic substance/chemical improperly stored. Coffee cleaner next to single service coffee filters , next to coffee machine at the bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container at the bar.
[36-62-4] Light not functioning. On cooks line and in kitchen over walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box in kitchen baked potato (125F - Hot Holding); mashed potato (126F - Hot Holding) Less than 4 hours per manager. Placed in oven for temperature recovery. 20 mins later baked potatoes 171F mash potatoes 181F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over raw sirloin in walk in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dishwasher wearing watch.
[29-49-6] Standing water in bottom of reach-in-cooler. Beer reach in cooler at the bar.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-08-4] Interior of /microwave has accumulation of black substance/grease/food debris. In kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500+ppm on the serving line and at the bar. Manager remade and was 300ppm.

Community reaction

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Community pulse