Brewlando Sanford

400 S Sanford Ave, Sanford, FL 32771 · Permanent Food Service · License 6905177

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 1, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 15 basic (4 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 6 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Duct tape used to repair nonfood-contact surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 2 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -roll-top reach-in cooler across from the cooking equipment: bleu cheese crumbles 56°F, shredded mozzarella cheese 48°F, cooked peppers 52°F, cooked onions 51°F, sliced tomatoes 54°F, salsa 53°F, cut lettuce 52°F, sour cream 50°F, per employee all foods less than 4 hours, employee relocated to walk-in cooler to rapidly cool -reach-in cooler drawer: cooked chicken wings 47°F, raw ground beef 48°F, raw chicken 46°F, per employee all foods less than 4 hours
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. -tested 2X, 0ppm, operator changed sanitizer bucket and refilled, retested 200ppm
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -inside of reach-in cooler drawers
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -handwashing sink in kitchen used to store red bucket, employee removed
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -blue solution spray bottle, employee labeled
  Fixed on the spot
Basic15
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  -lower portion of triple door reach-in cooler, employee relocated to the front
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -walk-in cooler: unwashed avocados, oranges, and lemons over cheeses and breads
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -plastic soufflé cups stored in spices
  Equipment in poor repair.
  -reach-in cooler drawer gasket
  Duct tape used to repair nonfood-contact surface.
  -reach-in cooler drawer
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  -tested 0ppm, operator changed sanitizer bucket and refilled, retested 200ppm
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -right side exterior of reach-in cooler drawers,
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -plastic drink cups in beverage service area
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of containers/lids stored on the floor in a storage closet in the brewing area, operator elevated
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  -roll-top reach-in cooler across from the cooking equipment
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -wall behind dishwasher
  Repeat violation
  Floor soiled/has accumulation of debris.
  -floor underneath cooking equipment/reach-in cooler drawers
- 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.
  -employee cell phone stored on prep table, employee removed
  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/helium tanks not adequately secured.
  -multiple unsecured tanks stored near the boiler
Reporting only1
- Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
  For reporting purposes only.
  Repeat violation
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.