Sixty Vines
110 S Orlando Ave Ste 12, Winter Park, FL 32789 · Permanent Food Service · License 5814018
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 3 complaint inspection3 intermediate (fixed on the spot), 4 basic-10
- Violations at the Sep 9 complaint check1 high priority (fixed by the Sep 10 follow-up)-3
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
5 small flying insects underneath prep sink at bar 2 small flying insects at trash can at bar Total of 7 small flying insects.
Earlier inspections 1
A90Complaint inspection7 violations No follow-up needed
- First visitAug 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened Milk with no date in walk in cooler. Operator placed date
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwash sink at bar Operator placed paper towels
Fixed on the spot
No soap provided at handwash sink.
Hand wash sink at bar. Operator placed soap
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At cook line, operator removed knives
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White cutting board at cook line
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At dish area. Operator cleaned floors during inspection
Fixed on the spot
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents soiled at sunroom dining area
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.