Sherry's Trini Flavor

1200 W SR 436, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905440

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
5 high priority (1 fixed by the Sep 11 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most
-45
Safety score55

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

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
16 earlier violations still noted, but not enough to need another visit:
- 4 High priority
- 2 Intermediate
- 10 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. shepherd pie (114°F - Hot Holding); less than four hours on the service line.
  More time given
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at the splitter added to hose bibb.
  More time given
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  More time given
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
  Light not functioning.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 5 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  raw chicken, goat, beef (44-46°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw chicken, goat, beef (44-46°F - Cold Holding) from yesterday.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. shepherd pie (114°F - Hot Holding); less than four hours on the service line.
  Manager took to reheat.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at the splitter added to hose bibb.
  Need one on the other side of the splitter. Disconnected the splitter.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Cleaners stored on the self next to go containers.
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Facility using meat thermometer that goes to 100°F.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Employee signed during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Sink at entrance to kitchen. Replaced paper towels.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish in standing water.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Chic peas in a bucket under triple sink. Cases of chicken in walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Between wall and triple sink. Staff removed.
  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.
  Bottled drinks throughout kitchen and food.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo containers at front service counter.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Dry storage area.
  Light not functioning.
  Entrance to front counter.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Purses on the shelf with equipment.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.