Tibby's New Orleans Kitchen
2203 Aloma Ave, Winter Park, FL 32792 · Permanent Food Service · License 5812615
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (1 fixed by the Nov 5 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate, 5 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 cold held at greater than 41°F.
Double door reach in cooler in prep kitchen next to oven gumbo mix (46°F - Cold Holding); seafood cheesecake (47°F - Cold Holding); cooked pasta (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding) Less than four hours per manager Moved items to Walk in cooler for temperature recovery
Repeat violation
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 and the time removed from temperature control cannot be determined.
Compound butter on grill station Operator placed time stamp on pan
Fixed on the spot
Code 29, Plumbing and backflow prevention: Dipperwell faucet bent downward eliminating required air gap.
Disher in dipper well at the bar
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
White cutting board on sandwich top reach in cooler across from stove eyes on cooks line
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Sifter next to sandwich top reach in cooler on cooks line
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee working line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of fryer
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Dry item shelf
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Under microwave station on cooks line
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.