Flatlands Bar and Grill
124 Ruby Red Pl, Winter Garden, FL 34787 · Permanent Food Service · License 5816719
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw sausage stored over raw fish in the walk in cooler.Chef put the sausage in the correct location.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process.Operator placed lamb in a plastic bag and sealed .Operator removed lamb from sealed bag.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed zucchini stored over olives in walk in cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of front door.
Code 36, Floors, walls, ceilings and ventilation: Spaces in the ceiling by the electrical panel and by soda pipe 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.