Winter Garden Restaurant
7 S Dillard St, Winter Garden, FL 34787 · Permanent Food Service · License 5800486
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./cooked onions and peppers hot holding at 102°F under heat lamp/cook line/less than 4 hours/reheated on grill 185°F/
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (fixed on the spot), 7 basic (2 repeats)-18
- Safety score82
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 30, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./cooked onions and peppers hot holding at 102°F under heat lamp/cook line/less than 4 hours/reheated on grill 185°F/
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 marking/pancake batter on written plan did not have a time marked/less than 4 hours per cook/marked/
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm/strip turn white with a purple line/rechecked 100ppm/
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor./cooked potatoes in walk in cooler/
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Wiping cloth/towel used under cutting board./white cutting boards in kitchen/removed/
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf and plastic cup next to soda machine, front wait station.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning./one light bulb out/cook line.
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic 3.9% order processing fees without properly disclosing the information on the menu and the bill.
The bill only has OPF on the check.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.