Cc's Kitchen
13391 W Colonial Dr, Winter Garden, FL 34787 · Permanent Food Service · License 5816062
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./butter cold holding at 46°F/front counter small reach in cooler/less than 4 hours/moved back to kitchen reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (no follow-up needed), 1 intermediate, 1 basic-10
- Safety score90
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 22, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./butter cold holding at 46°F/front counter small reach in cooler/less than 4 hours/moved back to kitchen reach in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over vegetables/kitchen reach in cooler.
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233./missing front counter employee's training certificates.
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food./cup to scoop sugar/under kitchen prep table.
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.