Crisp and Green
16055 New Independence Pkwy Ste 130, Winter Garden, FL 34787 · Permanent Food Service · License 5815664
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.Pesto,45 f,salsa,46 f,goat cheese,47 f held less than four hours transferred to reach in freezer for a quick chill.Afterwards,goat cheese,37 f,pesto,
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (1 fixed by the Oct 27 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 2 basic (2 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.Green cutting board is stained.
More time given
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired 11/25
More time given
Basic1
Code 08, Food protection and cross-contamination: Unwashed ginger stored over drinks in walk in cooler.
More time given
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 cold held at greater than 41°F.Pesto,45 f,salsa,46 f,goat cheese,47 f held less than four hours transferred to reach in freezer for a quick chill.Afterwards,goat cheese,37 f,pesto,
Fixed on the spotRepeat violation
Hot time/temperature control for safety food received at less than 135°F.Chicken,99 f,109 f held less than four hours .Operator reheated,189 f,190 f.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.Green topping at front line area.
Intermediate3
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink Need quaternary ammonia.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.Green cutting board is stained.
Can opener is soiled.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired 11/25
Repeat violation
Basic2
Code 08, Food protection and cross-contamination: Unwashed ginger stored over drinks in walk in cooler.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Lemons at front line area.
Fixed on the spotRepeat violation
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.