Urban on Plant Kitchen & Bar
132 W Plant St, Winter Garden, FL 34787 · Permanent Food Service · License 5813082
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 Jul 21 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 10 basic (1 repeat)-38
- Safety score62
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 visitJul 21, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut melon cold holding at 51°F/bar. Roast beef cold holding at 45°F/kitchen reach in cooler near exit door./roasted beef moved to reach in freezer/rechecked 40°F. All less than 4 hours per manager.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw salmon stored over ready to eat food/two door reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food./raw fish container (cleaned) used to store bread, dough and other food items
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/ran out of sanitizer/replaced/rechecked 50ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./gravy made two days ago per manager/walk in cooler/
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./ice dumped in wait station hand sink.
No paper towels or mechanical hand drying device provided at handwash sink./dish area hand sink/
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./one expired 4/2026. Matt S.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./brown sugar container/dry storage room/
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed berries and vegetables stored over cooked chicken wings and cooked potatoes/walk in cooler/
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away./bar utensils/
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine./kitchen dish machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bar ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gasket soiled. Bar hand sink/across from ice machine soiled. Kitchen stove soiled.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler./front pizza station reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above kitchen prep table.
Ceiling tile missing./wait station.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.