Life Time

1225 Bennett Ave, Winter Park, FL 32789 · Permanent Food Service · License 5816585

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 complaint inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Oct62026

Complaint inspection

14 violations found

First visitOct 6, 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:
- 5 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Two 6lb cans of Black beans. Operator discarded
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked chicken made 10/2 dated until 10/9. Advised operator that day of prep counts as day 1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -partially cooked beef (46°F - Cold Holding) in omelette station prep cooler. Less than 4hrs per operator. Operator removed to other cooler for temperature recovery . Advised not to fill food items above line and pan.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw shell, eggs, overcooked, potatoes, and liquid eggs and omelette station cooler. -Partially cooked beef over salsa, corn, and cooked sausage and omelette station cooler Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Service towels used for raw shell eggs in pan . Operator removed
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Establishment is cooking beef, undercooked, cooling it then fully cooking it at a later time.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Handsink at pool bar blocked by Matt and trash can. Operator removed
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On oven door . Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Dishwasher and prep person
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Several prep persons wearing watches. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At salad station
  Food storage container/container lid cracked or broken.
  4 Spatulas cracked
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  At pool bar. Operator removed
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.