The French Cafe
16412 New Independence Pkwy Ste 140, Winter Garden, FL 34787 · Permanent Food Service · License 5814639
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Creme brûlée,56 f cooling from last night.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 3 repeats), 2 intermediate (1 repeat), 7 basic (3 repeats)-32
- Safety score68
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 23, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.Creme brûlée,56 f cooling from last night.
Repeat violation
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.Creme brûlée is cooling from last night.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored next to pasta in walk in cooler.
Fixed on the spotRepeat violation
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Creme brûlée is covered while cooling.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards are stained. Interior of sprayer hose is soiled. Interior of ice machine is soiled. Grill panini press.
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee with no beard guard/restraint while engaging in food preparation.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 24, Clean equipment storage and air drying: Clean bowls and spoons not stored inverted or in a protected manner.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.Crepe station area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Front door.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.License states 40 but establishment has 60 seats.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.