Flightline Cafe and Catering
2073 US Highway 92, Winter Haven, FL 33881 · Permanent Food Service · License 6308021
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 intermediate (fixed on the spot), 2 basic-8
- Safety score92
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 6, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
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.
Observed on macaroni and cheese in walk in cooler, employee properly date marked from 8/2/26.
Fixed on the spot
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Observed apple at front counter, employee removed apple from display.
Fixed on the spot
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Employee labeled spray bottle.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Observed in stacked imperial ovens.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
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.