Harlow Grove

186 S Main St, Winter Garden, FL 34787 · Permanent Food Service · License 5816562

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (no follow-up needed), 6 intermediate (2 fixed on the spot), 10 basic
-41
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

21 violations found

First visitSep 22, 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.
21 violations found:
- 5 High priority
- 6 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator from day prior. Crispy White rice (47°F - Cold Holding) Roasted Garlic in oil (75°F - room temperature) Per operator from day prior
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Operator is conducting ROP using the 48 hour exception. Chicken cooked in ROP package and served the same day. Observed a resealed cooked chicken packed per chef. The bag was cut open and resealed
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator from day prior. Crispy White rice (47°F - Cold Holding)
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Per operator from day prior Roasted Garlic in oil (75°F - room temperature)
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. One male prepping orange slices.
Intermediate6
- Code 01, Approved source; food safe and unadulterated: mussel tags not marked with last date served.
  mussel tag removed from original container prior to container being emptied.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink at the upstairs bar. Blocked with table. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand washing sink by cook line. Operator replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Missing Date of birth.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour, cornmeal, sugar and panco breading containers. Operator labeled
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At the bar. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  One male at cook line.
  Employee with no hair restraint while engaging in food preparation.
  One male prepping at cook line.
  Employee with no beard guard/restraint while engaging in food preparation.
  Cook in the kitchen.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In flour container. Operator removed.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  On the floor.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  At cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers on dish rack
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In reach in cooler at cook line.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.