Fresh Kitchen 164
3337 Daniels Rd #120, Winter Garden, FL 34787 · Permanent Food Service · License 5815319
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.Cooked chicken,113 f held less than fours hours.Operator replaced.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 1 basic-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 visitComplaint inspection
- First visitOct 5, 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 priority2
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.Cooked chicken,113 f held less than fours hours.Operator replaced.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.Employee touched raw fish with gloves,changed gloves but did not wash hand and then touched a tray of beans.Employee washed hands.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cut tomatoes is covered while cooling.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Small cutting boards are stained. Residue build up surrounding drink nozzles.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - Ice machine was added in the back line.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Called Plan Review for the ice machine.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Sanitizer bucket stored next to clean utensils under prep table.Employee moved the bucket.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.