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5487 Hamlin Groves Trl, Winter Garden, FL 34787 · Permanent Food Service · License 5816410
What drove the grade
Two , small flying insects found.One in the kitchen and one by the ice machine area.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 fixed by the Nov 5 follow-up, 2 fixed on the spot, 3 repeats), 10 intermediate (1 fixed on the spot), 14 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-45
- Extension granted on Sep 11, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- 1st follow-up visitSep 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board is stained.All other food contact surfaces clean.
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 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.Buttermilk,44 f,eggs,44 f held less than four hours.Operator iced,after .5 hour,buttermilk,40 f,eggs,41 f.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna stored next to vegetables in the reach in cooler.Open package of raw chicken stored over French fries in upright freezer.Operator corrected.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Two , small flying insects found.One in the kitchen and one by the ice machine area.
Repeat violation
Intermediate10
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cole slaw is covered while cooling.Operator removed lid.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting boards are stained. Can opener is soiled. Iced tea nozzle is soiled. Interior of sprayer hose is soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.Blocked by the linen basket.
Handwash sink used for purposes other than handwashing.Employee filled water in handwashing sink.
No soap provided at handwash sink.Middle bar area.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Wadeley P.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic14
Code 08, Food protection and cross-contamination: Unwashed celery stored next to broccoli in the walk in cooler.Operator moved.
Fixed on the spotRepeat violation
Carrots not washed prior to preparation.Employee washed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cut melons.Operator removed tong.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.Bar area.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Basket in poor condition.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Sanitizer bucket stored next to clean dishes in kitchen area.
Operator moved the bucket.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Filters under the hood suppression system. Gaskets are soiled at the bar area. Caulking is soiled by the three comp sink area. Fans are dusty in the walk in cooler.
Code 24, Clean equipment storage and air drying: Clean bowls and utensils not stored inverted or in a protected manner.
Repeat violation
Clean utensils stored in dirty container.
Code 35, Insects, rodents, pests and animals: Insect control device installed over gloves and clean linen in kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.