Uno Chicago Grill
3167 Daniels Road, Winter Garden, FL 34787 · Permanent Food Service · License 5812075
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 5 complaint inspection1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 2 repeats), 10 basic (4 repeats); basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitNov 5, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked tomatoes,46 f,cooked vegetables,46 f held less than four hours transferred to walk in freezer for a quick chill.After .5 hour,cooked tomatoes,38 f,cooked vegetables,33 f.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Torn packages/bags of food exposing the contents to contamination.
Salt in dry storage area.Employee wrapped.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk.Operator date marked.
Fixed on the spotRepeat violation
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cheese cake in walk in freezer.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pasta is covered while cooling.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer is encrusted. Can opener is soiled. Residue build surrounding the drink nozzles Pizza dough cutter is soiled. Encrusted pizza pans.
Repeat violation
Basic10
Code 08, Food protection and cross-contamination: Unwashed pepper stored over ready to eat broccoli in walk in cooler.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.Garlic and oil in walk in cooler.Operator removed.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.Blue cutting boards.
Cambro lids in poor condition.
Code 22, Food-contact surfaces clean and sanitized: Interior of pizza oven has accumulation of black substance/grease/food debris.
Repeat violation
Reach-in cooler interior have accumulation of soil residues.Bar area.Employee cleaned.
Fixed on the spotRepeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of fryer cabinets have a grease build up Residue build up in the interior of the salamander. Residue build up on top and side of grill. Gaskets are soiled throughout the establishment.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.Lids at the bar.Employee re arranged.
Fixed on the spot
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.