Magnifica
603 Main St, Windermere, FL 34786 · Permanent Food Service · License 5816164
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection5 high priority (no follow-up needed), 1 intermediate, 3 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 visitOct 5, 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 priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut melon at buffet at 62f Facility only serves staff members. Lunch buffet 12-1:30pm. Corrective action for Time plan for products
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot items at the buffet Chicken 101f, cooked mushrooms and broccoli 101f, cooked sweet potatoes 105f. Facility only serves staff members. Lunch buffet 12-1:30pm. Corrective action for Time plan for products
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw pork roast in plastic wrap over cooked short ribs in zip lock back
Raw animal food stored in same container as ready-to-eat food.
Raw chicken in zip lock bag and cooked ground beef in zip lock bag in same container in reach in freezer
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
No sneeze guard for buffet
Intermediate1
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.
For buffet. Only at buffet from 12:00-1:30pm everyday and then food is discarded
Basic3
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Open drink on prep table
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook is wearing a watch
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
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.