Fairfield Inn - Flamingo Crossings
631 Flagler Avenue, Winter Garden, FL 34787 · Permanent Food Service · License 5815334
What drove the grade
Displayed food not properly protected from contamination.Bagels at buffet line.Employee removed the bagels from one containers which was not protected .
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 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 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.Bagels at buffet line.Employee removed the bagels from one containers which was not protected .
Fixed on the spot
Intermediate2
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.Operator misplaced previous plan for the Buffet line.Operator completed the time as a public health control form.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Dwayne W. Manager Sameer came during the inspection.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food cart.Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking is soiled by the three comp sink area.
Code 25, Single-service items: Clean, single-use gloves not handled in a sanitary manner.Employee blow in side of gloves.Employee changed gloves and wash hands
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.