Sizzlin Greens
12639 W Colonial Dr Ste C, Winter Garden, FL 34787 · Permanent Food Service · License 5815999
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition./raw yellowfin tuna in sealed package not removed from bag while thawing./prep room reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 high priority (3 fixed by the Sep 17 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic (1 repeat)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition./raw yellowfin tuna in sealed package not removed from bag while thawing./prep room reach in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale./cooked pasta.
Code 08, Food protection and cross-contamination: Food service line lacking adequate sneezeguards or other proper protection from contamination./observed customer talking on the phone and leaning over the sneeze guard at the cold food service area.
Sneeze guard too low to protect from possible contamination.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license./operator renewed immediately/license now current active, expires 4/1/2027.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Establishment offers undercooked comminuted meat on the child menu./asterisk on kid menu (burger)indicated covered under consumer advisory on menu board/removed asterisk from menu board/
Fixed on the spot
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice has a 4 hour time marked but no written plan available/form emailed to operator.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions./filter expired 5/2026.
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw yellowfin tuna/see stop sale.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed peppers stored over bags of soup/walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./112°F, on grill.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./prep room female employee wearing a watch while preparing food.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider. /observed 56 seats inside and 24 seats outside with a total of 80 seats./form emailed to operator.
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.
- 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.