Fairbanks Restaurant
1800 West Fairbanks Ave, Winter Park, FL 32789 · Permanent Food Service · License 5802308
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority, 2 intermediate, 9 basic-21
- Safety score79
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 visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
On shelf at server station
Intermediate2
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.
Potato salad and coleslaw not date marked in walk in cooler
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
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 flour container. Operator removed
Fixed on the spot
Equipment in poor repair.
Torn gaskets in make table at cook line
Ripped/worn tin foil used as shelf cover.
Shelves in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
White chest freezer at prep station
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
00ppm chlorine. Operator added more chlorine 50ppm chlorine
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gaskets in both reach in cooler at cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles damaged above water heater
Floor soiled/has accumulation of debris.
Floors behind equipment at cook line and dish area
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.