Chefs Table at Edgewater Hotel
Last inspected: Feb 2, 2026
52
Score
Chefs Table at Edgewater Hotel has been inspected nine times since 2022. Chefs Table at Edgewater Hotel was last inspected on Feb 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged three times.
Compared to other Winter Garden restaurants (averaging 66), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef/cook line prep table/ **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./compound butter prepared more than 10 days ago/prep kitchen reach in cooler.
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw mahi stored over ready to eat fish ball/prep kitchen reach in freezer/ **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times./smoker stored in front of the hand sink/prep kitchen.
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle holder soiled/bar. Grease build up around light bulb cover/cook line.
23-03-4
52
Nov 7, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw fish (51F - Cold Holding).
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw fish (51F - Cold Holding).
01B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler in prep area.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor at prep area next to oven. Floor to the right of prep area. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in the dish area.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at prep table. **Repeat Violation**
36-27-5
55
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Washing Fruits and Vegetables
FL-42
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
41
Dec 2, 2024
Routine - Food
9 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
58
Apr 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided form to operator
11-26-1
90
Dec 22, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over Corn in reach in freezer.Operator moved corn to walk-in cooler. **Corrected On-Site** - From follow-up inspection 2023-12-22: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44,operator place in freezer for quick cooling. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2023-12-22: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Front bar **Corrected On-Site** - From follow-up inspection 2023-12-22: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Large mixing bowl stored on rack in prep area. **Corrected On-Site** - From follow-up inspection 2023-12-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored handle side down in dish area. **Corrected On-Site** - From follow-up inspection 2023-12-22: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk grits, brown sugar **Corrected On-Site** - From follow-up inspection 2023-12-22: **Time Extended**
02D-01-5
58
Dec 15, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over Corn in reach in freezer.Operator moved corn to walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44°,operator place in freezer for quick cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Front bar **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large mixing bowl stored on rack in prep area. **Corrected On-Site**
24-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored handle side down in dish area. **Corrected On-Site**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Bulk grits, brown sugar **Corrected On-Site**
02D-01-5
50
May 26, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
50
Dec 7, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept overnight on reach in cooler at cook line with temperature of 48F.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept on tall reach in cooler located at prep area for less than 4 hrs with temperature of 50F. Cooked pickle onions kept on cook line for less than 4 hrs with temperature of 73DF.
03A-03-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Shelves on reach in cooler at bar have mold like substance.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler at bar.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind oven.
36-27-5
58
Frequently Asked Questions
When was Chefs Table at Edgewater Hotel last inspected?
The most recent health inspection at Chefs Table at Edgewater Hotel on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Chefs Table at Edgewater Hotel?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Chefs Table at Edgewater Hotel.
How does Chefs Table at Edgewater Hotel compare to other restaurants in Winter Garden?
Chefs Table at Edgewater Hotel most recently scored 52 out of 100, which is lower than the Winter Garden average of 66.
Has Chefs Table at Edgewater Hotel's inspection record improved over time?
No. Recent inspections at Chefs Table at Edgewater Hotel have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Chefs Table at Edgewater Hotel means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chefs Table at Edgewater Hotel inspected?
Based on the inspection history on file, Chefs Table at Edgewater Hotel is inspected around three times per year on average.
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