Ford's Garage

1415 Rinehart Rd, Sanford, FL 32771 · Permanent Food Service · License 6905701

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 27, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (1 fixed on the spot), 2 intermediate (fixed on the spot), 8 basic
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -2 live, small flying insects in the kitchen, operator states he had contacted their professional pest control company and will continue treatment
  More time givenFixed on the spot
Basic2
- 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
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -tested 4x, no color change, repair technician arrived to affect repairs during the inspection
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -1 live, small flying insect over dishwashing area
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -small white cutting boards on top of reach-in cooler are stained
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -handwash sink next to salad station, employee restocked
  Fixed on the spot
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -raw steak thawing in standing water in rear prep area, operator discarded
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -ice cream scoops stored in dipperwell turned off with water 69°F, operator turned on the dipperwell faucet
  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.
  -employee beverage stored on rack with utensil holder, operator discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  -"fry freezer"
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
  -tested 2X, 0ppm, operator drained and refilled sanitizer solution, retested 272ppm
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  -thermostat next to kitchen exit door is hanging down, exposing a hole in the wall
  Wall soiled with accumulated grease, food debris, and/or dust.
  -wall below sprayer sink in dishwashing area
  Floor soiled/has accumulation of debris.
  -floor in corner and underneath sprayer sink in dishwashing area
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.