Courtyard by Marriott Winter Haven
6225 Cypress Gardens Blvd SE, Winter Haven, FL 33884 · Permanent Food Service · License 6308477
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (2 fixed by the Aug 20 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 2 basic-18
- Safety score82
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 visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
No test kit available.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
meatballs (53°F - Cold Holding); pico (48°F - Cold Holding); shredded cheese (51°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside the top section of the flip top reach in cooler above the expo window. meatballs (53°F - Cold Holding); pico (48°F - Cold Holding); shredded cheese (51°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Product on the flat top grill. scrambled eggs (113°F - Hot Holding); potatoes (98°F - Hot Holding) The items was discarded.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Sandwiches in the Market.
Repeat violation
Code 16, Dishwashing facilities and test kits: chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Test kits expired. June 2024 and December 2025.
Basic2
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Cloth used under raw brown eggs. The cloth was removed.
Fixed on the spot
Code 40, Employee personal belongings: Dressing room not provided for employees who must regularly change clothes.
Red lunch bag and a beige purse stored on the rack with bread and bagels in the kitchen next to the fryers. The items was removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.