Ellie Lou's Brews & BBQ
153 Sugar Belle Dr Ste M, Winter Garden, FL 34787 · Permanent Food Service · License 5815601
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.Eggs,66 f held less than four hours transferred to reach in freezer for a quick chill.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (no follow-up needed), 2 intermediate (2 repeats), 5 basic (2 repeats)-18
- Safety score82
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 visitAug 6, 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.Eggs,66 f held less than four hours transferred to reach in freezer for a quick chill.
After .5 hour,eggs,40 f.Corrective Action Taken Corrected On-Site
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Iced machine has a build up of white substance. Ice tea nozzle has a lime build . Residue build up surrounding ice nozzle in dining room. Interior of fryer cabinets are soiled.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided at one of the employee handwash sinks.Water 80 f.
Repeat violation
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens has accumulation of black substance/grease/food debris.Back area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in freezer gaskets are soiled by the potato station area. Walk in freezer gaskets are soiled. Walls are soiled by the dishmachine area.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle and base of front doors.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Walk in freezer floor and drain holes have a residue build up.
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.