Tjf 260 LLC

14410 Shoreside Way Ste 100, Winter Garden, FL 34787 · Permanent Food Service · License 5815514

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
1 high priority (no follow-up needed), 7 intermediate (2 fixed on the spot), 7 basic; intermediate violations cost 18 at most
-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 · 1 visit

Oct232026

Routine inspection

15 violations found

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.
15 violations found:
- 1 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
Intermediate7
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Chicken is covered while ambient cooling.Employee removed lid.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used for the chip holder.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
- 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 chip holder is soiled. Iced tea nozzle and holder are soiled.
- Code 27, Water source: Water with a temperature of least 85°F not provided at employee handwash sink.Restroom.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.Blocked by trash can.Employee moved trash can
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Unwashed lettuce stored over cheese in walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Spatula and tong at cooks line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table .
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.
- Code 14, Food-contact surfaces designed and maintained: Fryer skimmer and white spatula in poor condition.
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Vents are soiled in the kitchen. Exterior of panini press is soiled. Exterior of chip containers are soiled. Caulking is soiled by the three comp sink area. Side of walk in cooler door is soiled. Fans in the walk in cooler are soiled.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.