Homewood Suites - Flamingo Crossings
411 Flagler Ave, Winter Garden, FL 34787 · Permanent Food Service · License 5815198
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.Cream cheese,48 f,butter,47 f held less than four hours transferred to walk in freezer for a quick chill.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 9 intermediate (5 fixed on the spot), 4 basic; intermediate violations cost 18 at most-31
- Safety score69
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 visitSep 9, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Cream cheese,48 f,butter,47 f held less than four hours transferred to walk in freezer for a quick chill.
After .5 hour,cream cheese,41 f,butter,41 fCorrective Action Taken Corrected On-Site
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw bacon stored next to frozen avocado in upright freezer.Employee removed the raw bacon to a diffferent location.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,200 ppm.
Fixed on the spot
Intermediate9
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Waffle batter is covered while cooling.Employee transferred to the freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Operator misplaced the plan.Operator completed the time plan.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.Employee washed hands at handwash sink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Residue build up surrounding the juice nozzles in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.Blocked by container.Employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.Employee replaced.
Fixed on the spot
No soap provided at handwash sink.Bar area.
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/Manager Sameer A.arrived later.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill.
Basic4
Code 08, Food protection and cross-contamination: Unwashed celery stored next to ready to eat carrots in walk in cooler.Employee corrected.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee took of the watch.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine and the ovens in kitchen.
Code 24, Clean equipment storage and air drying: Clean utensils
not stored inverted or in a protected manner.Employee switched the utensils.
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.