HOME2 Suites - Winter Garden
12341 W Colonial Dr, Winter Garden, FL 34787 · Permanent Food Service · License 5816035
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./hash brown hot holding at 123°F, spinach pie hot holding at 124°F/less than 4 hours/reheated to 165°F/
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 3 basic (1 repeat)-16
- Administrative complaint on Jul 20Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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, other than whole meat roast, hot held at less than 135°F./hash brown hot holding at 123°F, spinach pie hot holding at 124°F/less than 4 hours/reheated to 165°F/
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
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.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./employee on duty Dris not able to show employee's training certificate/work more than 2 months.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit./breakfast buffet line hot holding unit.
Repeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed strawberries and blueberries stored over butter/kitchen three door reach in cooler/
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.