Paris Baguette - Winter Garden
15996 New Independence Pkwy Ste 120, Winter Garden, FL 34787 · Permanent Food Service · License 5815805
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.crab meat croquette (47°F - Cold Holding) curry croquette with potato (47°F - Cold Holding) per operator all less than 4 hours transferred to walk in cooler for a quick chill.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (2 repeats), 8 basic (2 repeats); intermediate violations cost 18 at most-51
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score29
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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.crab meat croquette (47°F - Cold Holding) curry croquette with potato (47°F - Cold Holding) per operator all less than 4 hours transferred to walk in cooler for a quick chill.
Repeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .
Chart for the day is not dated.Chart has permanent times on and new dates cannot be added on a daily basis.
Code 11, Employee health: Employee with band aid on portion of the body with a dry cover on the wound and not wearing gloves is handling food in the walk in cooler.Employee washed hands and put on gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Blue wipe under wax paper for tomatoes
Intermediate6
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Metal band paint brush
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times across from walk in cooler
Handwash sink used for purposes other than handwashing.
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/
Repeat violation
Required employee training provided by an unapproved provider.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) S Labour 866-372-7233.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed berries over ready to eat whipped cream in prep cooler
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
Raspberries
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Front line fridge on top
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 in prep area
Bracelet
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Pink yellow and red
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer wipes the ver prep table and bucket stored on prep table in oven line
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.