Whistle Stop Restaurant

2726 Cayman Circle, Zellwood, FL 32798 · Permanent Food Service · License 5803956

A
Grade A
Safety score 93 of 100
Latest visit: Jul 17, 2026

What drove the grade

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Intermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 17 routine inspection
    1 intermediate, 4 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 17, 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.

    5 violations found:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

      Steaks and burgers are cooked to order, has no Consumer advisory

    Basic4

    • Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

      4 pieces of salmon in sealed ROP packaging - defrosted, packaging states to remove before thawing

    • Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.

      Fixed on the spot

    • Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

      Employee drink on shelving on cooks line with clean sheet pans

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

      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.

Most cited

Labeling, date marking and consumer advisory1
Food properly thawed1
In-use utensils properly stored1
Handwashing and hygienic practices1
Premises and cleaning equipment1