Fortuna Bakery
5855 Winter Garden Vineland Rd #160, Windermere, FL 34786 · Permanent Food Service · License 5814921
What drove the grade
Toxic substance/chemical improperly stored./oven cleaner stored with bottle water/outside walk in cooler/
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 6 basic-21
- Safety score79
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 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/empanadas at front display case.
Empanadas out for 10 minutes/manager put time on chart/
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food./raw pork stored over ready to eat bakery goods/walk in cooler/
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored./oven cleaner stored with bottle water/outside walk in cooler/
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service./menu board missing consumer advisory/menu board changed immediately with consumer advisory.s
Fixed on the spot
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice./Fresh juice noted on menu board/used frozen fruit pulp to make juice/menu board changed to fruit juice immediately/
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./male cook at front cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./two front employees wearing watches while preparing food.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine./kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./kitchen hand sink soiled.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler./front counter reach in cooler.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.