Bay Window the
9000 Bay Hill Blvd, Orlando, FL 32819 · Permanent Food Service · License 5804506
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority, 3 intermediate (1 fixed on the spot), 5 basic-25
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Home made ranch dressing (with sour cream) cold holding overnight at 54°F/server station.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Home made ranch dressing (with sour cream) cold holding overnight at 54°F/server station.
Administrative complaint
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food./butter and home made hollandaise under time control with time mark but no written plan/plan filled out by chef immediately/
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./end of cook line hand sink.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./some employee's training certificate expired.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed blueberries stored over cooked chicken wings/cook line reach in cooler/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./two chefs.
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment./dish area hand sink area/
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored at coffee station next to cleaned club and sugar packets.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed./printed out new license expires 4/1/2027/
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.