The Wildflower
107 Magnolia Ave, Sanford, FL 32771 · Permanent Food Service · License 6905529
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 Oct 1 routine inspection3 high priority (2 fixed by the Oct 9 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 2 repeats), 9 basic (2 repeats)-32
- Extension granted on Oct 2, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
More time given
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-operator provided invoice for repairs that are ongoing
More time givenFixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- 1st follow-up visitOct 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat 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: Ripped/worn tin foil used as shelf cover.
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 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-roll-top reach-in cooler: shredded cheese 57°F, pico 56°F, cooked pork 68°F, chorizo 64°F, raw steak 59°F, per operator less than 4 hours, operator relocated foods to reach-in freezer to rapidly cool
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -bar dishwasher tested 10ppm
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. -employee washed and rinsed 1/3 size stainless steel pan and failed to sanitize
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-CHLORINE
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-cutting boards stained -bar area soda gun nozzles
Repeat violation
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
-handwash sink in kitchen, operator removed
Fixed on the spot
Handwash sink used for purposes other than handwashing.
-handwash sink in bar area used to store steel wool, operator removed
Fixed on the spot
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-open bottle of water stored on prep table
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-black plastic soufflé cup stored in spice mixture, operator removed
Fixed on the spot
Ripped/worn tin foil used as shelf cover.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-handwash sink in kitchen -shelf underneath microwave -exterior of two-door oven -two shelf table below the two-door oven -exterior of cooking equipment has an accumulation of grease and food debris
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-roll-top reach-in cooler
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-left side unisex bathroom door
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall behind cooking equipment -wall in dishwashing area
Floor soiled/has accumulation of debris.
-floor underneath cooking equipment
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -rear exit doors blocked by piece of wood, operator removed
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.
- 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.