Ford's Garage
459 E Mitchell Hammock Rd, Oviedo, FL 32765 · Permanent Food Service · License 6905519
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 6 intermediate (4 fixed on the spot, 1 repeat), 4 basic (1 repeat)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 1, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
D68Routine inspection14 violations, 4 high priority No follow-up needed
- First visitAug 20, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- garlic Parmesan sauce (73°F - Cold Holding) - less 4 hours operator placed in cooler. - new temp. 41°
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
- operator corrected
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. - employee used bare hands to place lemon in drinks. - Operator corrected employee.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- vacuum breaker in wrong position.Operator corrected
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
- heavy whipping cream at front bar. -operator corrected
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- can opener
Fixed on the spotRepeat violation
Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
-Hot water at hand sink on cooks line.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- hand sink used as dump sink at service area.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
- both hand sink at front bar. operator corrected
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- scoops stored in 77°water at mixer station
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
-spatula stored at flat top grill in grease trap.
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.
- operator corrected.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
- at front bar Operator corrected
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.