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3005 Cypress Garden Rd, Winter Haven, FL 33884 · Permanent Food Service · License 6305929
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (no follow-up needed, 1 repeat), 1 intermediate (1 repeat), 4 basic (1 repeat)-17
- Safety score83
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 visitAug 19, 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
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over shrimp Raw beef over Napa ( cabbage) The product(s) was reversed. Inside the top section of the flip top reach in cooler across from the cook line.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Meats and vegetables inside the walk in cooler.
Repeat violation
Intermediate1
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.
Egg rolls, general chicken, wontons inside the walk in cooler.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
A bag of jasmine rice on the floor in the kitchen near dry storage area.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
Code 33, Garbage and refuse: Open dumpster lid.
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.