Hawkers Asian Street Fare
9100 Conroy Windermere Rd Ste 110, Windermere, FL 34786 · Permanent Food Service · License 5814469
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition./cooked lamb in vacuum sealed package for more than 48 hours with no HACCP Plan.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 5 basic-17
- Safety score83
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 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition./cooked lamb in vacuum sealed package for more than 48 hours with no HACCP Plan.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./bean sprouts cold holding at 53°F/less than 4 hours/iced/rechecked 34°F/
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw shrimp/back kitchen reach in freezer.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's birth year.
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked lamb in walk in cooler dated more than 48 hours.
Code 08, Food protection and cross-contamination: Stored food not covered./bar condiments.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine./kitchen.
Code 21, Wiping cloths and linens: Wiping cloth/towel used under green cutting board./kitchen prep table/removed/
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.