Ford's Garage
Last inspected: Sep 11, 2025
39
Score
Public records show five inspections at Ford's Garage stretching back to 2022. The most recent visit was on Sep 11, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 12 violations each.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited four times.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
5
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger behind raw portioned steaks in pulled out draw on cooks line. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Beverage cleaned next to single service to go cups in beverage station. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over milk in reach in cooler on cooks line. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Several cutting boards on cooks line, operator replaced . **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean item shelf in prep area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. In dish area **Corrected On-Site**
36-22-4
Basic - Ice buildup in reach-in freezer on cooks line. **Corrected On-Site**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn starch ingredient bin in prep area. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils 68F. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Sanitizer bucket stored next to clean plates on prep table across from walk in cooler. **Corrected On-Site**
21-44-1
Basic - Unwashed avocados stored over ready-to-eat house made ranch. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the bar. **Corrected On-Site**
21-12-4
39
Mar 25, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 flying insects At mop sink 2 at the bar - From follow-up inspection 2025-03-25: **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg at cook line cracked - From follow-up inspection 2025-03-25: **Time Extended**
01B-14-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice for quick cooling Ranch (54F - Cold Holding) - From follow-up inspection 2025-03-25: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator added time mark **Corrected On-Site** - From follow-up inspection 2025-03-25: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled - From follow-up inspection 2025-03-25: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook on cook line wearing bracelets. Employee removed. **Corrected On-Site** - From follow-up inspection 2025-03-25: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-03-25: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler and freezer soiled. - From follow-up inspection 2025-03-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer and walk in freezer - From follow-up inspection 2025-03-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Operator cleaned. **Corrected On-Site** - From follow-up inspection 2025-03-25: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by 3 comp sink soiled - From follow-up inspection 2025-03-25: **Time Extended**
36-27-5
37
Mar 24, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator added time mark **Corrected On-Site**
03F-02-5
High Priority - Live, small flying insects found 2 flying insects At mop sink 2 at the bar
35A-02-7
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg at cook line cracked
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice for quick cooling Ranch (54F - Cold Holding)
03A-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are copies Operator found the original. **Corrected On-Site**
53B-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 130F **Warning**
22-56-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook on cook line wearing bracelets. Employee removed. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler and freezer soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer and walk in freezer
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Operator cleaned. **Corrected On-Site**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by 3 comp sink soiled
36-27-5
30
Oct 31, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Jul 7, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - 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. 0 ppm at kitchen and 0 ppm at the bar. They called company and are using three compartment sink. **Corrective Action Taken**
22-41-4
Intermediate - Spray bottle containing clear toxic substance not labeled by mop sink. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - White Cutting board has cut marks and is no longer cleanable on cooks line **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Ingredient bins in prep room with flour, salt and sugar **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice at the bar. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and glasses next to microwave outside walk in cooler **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Large cambro containers in the prep area. **Corrected On-Site**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles by hot box **Corrected On-Site**
10-07-4
58
Frequently Asked Questions
When was Ford's Garage last inspected?
The most recent health inspection at Ford's Garage on file is from Sep 11, 2025. The public record contains five inspections in total.
What is the most common violation at Ford's Garage?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Ford's Garage.
How does Ford's Garage compare to other restaurants in Orlando?
Ford's Garage most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Ford's Garage's inspection record improved over time?
Results have been roughly steady. Inspections at Ford's Garage have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ford's Garage 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 Ford's Garage inspected?
Based on the inspection history on file, Ford's Garage is inspected around two times per year on average.
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