Chick-Fil-A #01918
3166 Daniels Rd, Winter Garden, FL 34787 · Permanent Food Service · License 5811884
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 Sep 8 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic (1 repeat)-15
- Safety score85
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 visitSep 8, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Lettuce,44 f at cooks line area,eggs,44 f at the egg station,cheese,44 f held less than four hours transferred to walk in cooler for a quick chill.Afterwards,eggs,42 f,lettuce,45 f ,cheese,42 f.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of sprayer hose is soiled . Dishwashing rack is soiled. Encrusted baking pans are soiled. Chicken racks are soiled in upright cooler. Iced tea containers are soiled.
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.
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.Employee put on beard guard.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven and bun toaster have accumulation of black substance/grease/food debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Residue build under the heat lamps in kitchen. Resistant build up under the hood suppression system. Upright cooler doors handles are soiled.
Code 29, Plumbing and backflow prevention: Water leaking from pipe at prep sink area.
Code 36, Floors, walls, ceilings and ventilation: Hole in wall by the water treatment device area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.