Armando's

463 West New England Ave, Winter Park, FL 32789 · Permanent Food Service · License 5810297

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
1 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 8 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

14 violations found

First visitOct 20, 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.
14 violations found:
- 1 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over cooked meatballs in reach in cooler at prep station. Operator removed chicken
  Fixed on the spot
Intermediate5
- 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.
  Lasagna and meatballs in walk in cooler Meatballs in reach in cooler at prep station Meat sauce in reach in cooler at cook line. Operator placed label during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles soiled at bar. Operator cleaned during inspection
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Plastic container inside handwash sink at cook line. Operator removed container
  Fixed on the spot
  No soap provided at handwash sink.
  Handwash sink at cook line. Operator added soap
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 back of house employees and 3 front of house employees
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Tomato sauce and broth in walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Small bowl with no handle inside sugar container. Operator removed
  Fixed on the spot
  Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  White chest freezer at prep station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Vent cover soiled with dust in walk in cooler.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Clean Plates not inverted at front counter
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water at dish area next to ice machine
  Floor soiled/has accumulation of debris.
  Floors soiled behind equipment at cook line and bar
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.
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.