The Hangry Bison

250 West Plant Street, Winter Garden, FL 34787 · Permanent Food Service · License 5815491

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 22, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · fixed by the Jul 22 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
5 high priority (3 fixed by the Jul 22 follow-up, 2 fixed on the spot), 1 intermediate, 3 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 22, 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:
- 1 Basic
What was still cited
Basic1
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 5 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. One egg shell
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken 45, lettuce mix 47, iceberg 47, squid 46, Bison burgers 47 Less than 4 hours per operator. Moved to alternate refrigeration for temperature recovery.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked onions 117 less than 4 hours reheated to 177 for continued hot holding.
  Fixed on the spot
  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.
  Butter at wait station/manager put time mark.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Mop sink
Intermediate1
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Dates of birth missing on some certificates.
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Boxes of prewashed lettuce over strawberries in walk in cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Cook line
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.