The Vineyard Wine Company
1140 Townpark Ave Ste 1260, Lake Mary, FL 32746 · Permanent Food Service · License 6904770
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 14 basic; basic violations cost 12 at most-24
- Safety score76
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 visitSep 8, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. - housemade chicken salad prepared 09/01
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw sliced tuna over cooked lobster
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- spray cleanser stored over wine bottles in expediting area
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- quat tested over 400 ppm. Operator diluted. Final reading 200ppm
Fixed on the spot
Basic14
Code 08, Food protection and cross-contamination: Food stored on floor.
- bagged gluten free flour in back area.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- bracelets on cooks
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- shelves in dish area rusted
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
- walk in cooler door, along edge
Code 24, Clean equipment storage and air drying: Ice buckets not stored inverted or in a protected manner.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- back exit door from dining area partially
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall and ceiling soiled with accumulated grease, food debris, and/or dust.
- cookline
Gaps in ceiling where conduit enters
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 1 tile in cookline area
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.
- backpack, laptop bag stored on clean linens
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
- small tanks next to bag in box soda rack
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. - back exit path from dining area partially obstructed by shelf corrective action taken: manager set shelf on its side to create a less obstructed path
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.