East Gourmet II
Last inspected: Oct 28, 2025
82
Score
Inspectors have visited East Gourmet II nine times, with records going back to 2022. The most recent report on file is from Oct 28, 2025. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited six times.
Compared to the broader Winter Garden restaurant scene, where the average is 65, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. - From follow-up inspection 2025-10-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in cooler gaskets at cook line. Exterior equipment at cook line. - From follow-up inspection 2025-10-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. **Repeat Violation** - From follow-up inspection 2025-10-28: **Time Extended**
22-16-4
82
Oct 27, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over cooked egg rolls in walk in freezer. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach at cook line. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated to 165F. Egg drop Soup (114F - Hot Holding)
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
22-02-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in cooler gaskets at cook line. Exterior equipment at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. **Repeat Violation**
22-16-4
50
Jan 21, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining and kitchen area soiled
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor under fry station at cook line. Floor in walk in freezer soiled Operator cleaned. **Corrected On-Site**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy at cook line
22-16-4
Basic - Stored food not covered. Won ton in walk in freezer
08B-12-5
Basic - Vending machine exterior soiled. Gaskets low boy at cook line soiled.
23-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket at mop sink
42-01-4
67
Sep 23, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler Raw chicken over sauce in calk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. In Sugar and flour containers **Repeat Violation**
14-01-5
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
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over sauce in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. One on the side of mop sink and another in bucket at mop sink. **Repeat Violation**
42-01-4
64
Jan 29, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef over roasted pork and Krab Rangoon in walk in freezer. Raw beef over sweet and sour pork in reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over buckets of sauce, raw chicken over cooked sweet and sour pork in walk cooler. Raw shrimp over cut cabbage. Cook line reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken (53F - Cold Holding) per operator more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (53F - Cold Holding) per operator more than four hours.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In sugar container. **Corrected On-Site**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from three compartment sink.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops one in a bucket and one in the mop sink. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On table next to cook line.
21-09-4
45
Jul 27, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
5 critical violations. 7 major violations. 22 minor violations.
View 34 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw pork in walk in freezer not in original container **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp inwalk in cooler **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours eggs ambient (58F - Cold Holding) 54°f cooling;cooked chicken (57F - Cold Holding); egg roll (55F - Cold Holding)52°f cooling moved to freezer to recover temperature **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (121F - Hot Holding); reheat 188f **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Chicken,90 f cooling at room temperature for less than two hours. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of smoker soiled Interior of dry seasoning container heavily soiled Cutting boards heavily soiled Interior of plastic container holding broccoli soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored tools in hand sink **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at 2 handwash sink. **Warning**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork **Warning**
02C-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls from yesterday per operator. **Warning**
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Bathroom facility not clean. Sink and floors soiled **Warning**
32-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Cardboard used to line food-contact shelves. Watermelon stored on cardboard shelf in walk in cooler. **Warning**
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Back line. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning**
36-34-5
Basic - Employee beverage container on a food storage shelf. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler per operator **Warning**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - Employee with soiled clothing. **Repeat Violation** **Warning**
13-01-4
Basic - Heavily Soiled floors under equipment **Warning**
36-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Light not functioning. **Warning**
36-62-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels near register **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout establishment soiled Exterior large storage cans heavily soiled Soiled shelves walk in cooler soiled Exterior rice cooked soiled All shelves in prep area and kitchen soiled. Exterior of reach in heavily soiled. Exterior of wok heavily soiled Wok burner surface Exterior of hot box heavily soiled Exterior fryer heavily soiled Exterior of all condiment containers in storage area Hood filters heavily soiled Crash cart shelves heavily soiled **Warning**
23-03-4
Basic - Storage area not maintained clean and organized in kitchen Smallwares storage Food storage Excessive empty boxes stored amount food items Single service items under counter Area under soup warmer **Warning**
33-34-4
Basic - Stored food not covered. walk in cooler Egg roll Cut cabbage Chicken Pork **Corrected On-Site** **Warning**
08B-12-5
Basic - Trash receptacles not provided where needed in establishment by handwash sinks **Warning**
33-06-4
Basic - Wall's heavily soiled with accumulated grease, food debris, and/or dust throughout establishment **Warning**
36-27-5
8
Mar 29, 2023
Routine - Food
1 critical violation. 7 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over noodles in walk-in cooler.
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fry chicken wings at room temperature. Operator placed in walk-in freezer for quick chill.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line Can opener
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine test strips.
16-36-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
53B-02-5
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. 2 new employees.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared 2 days prior in walk-in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. All Reach-in cooler next to fryers.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor open at the time of inspection.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located across 3 compartment sink.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cooks line.
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting. Under fryers Walk-in freezer
36-10-4
30
Dec 22, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces, walk in cooler. Raw shrimp over cut cabbage, cook line reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw beef 46F, out for 30 minutes, back to reach in cooler/ **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by boxes.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./egg rolls, walk in cooler.
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner./raw shrimp thawed in standing water/ **Corrected On-Site**
06-01-5
52
Frequently Asked Questions
When was East Gourmet II last inspected?
The most recent health inspection at East Gourmet II on file is from Oct 28, 2025. The public record contains nine inspections in total.
What is the most common violation at East Gourmet II?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at East Gourmet II.
How does East Gourmet II compare to other restaurants in Winter Garden?
East Gourmet II most recently scored 82 out of 100, which is higher than the Winter Garden average of 65.
Has East Gourmet II's inspection record improved over time?
Results have been roughly steady. Inspections at East Gourmet II have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at East Gourmet II means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is East Gourmet II inspected?
Based on the inspection history on file, East Gourmet II is inspected around three times per year on average.
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