Ford's Garage
Last inspected: Feb 11, 2026
67
Score
Ford's Garage appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Feb 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to two violations per visit.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up three times.
The city-wide average sits at 79, which Ford's Garage's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127-128F - Hot Holding) cheese sauce (117F - Hot Holding) on cookline. Operator discarded
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender hald line for drink with bare hands. Operation coached employee **Corrective Action Taken**
09-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at server station **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Single-service articles improperly stored. To go container case on floor in server station **Corrected On-Site**
25-05-4
67
Oct 2, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Location is a test location for auto service charge. **Warning**
55-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at service station **Corrected On-Site**
25-06-4
90
Mar 3, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
12A-07-5
High Priority - - From initial inspection : 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. Per operator **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
08B-37-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
02D-01-5
35
Jan 30, 2025
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
12A-07-5
High Priority - - From initial inspection : 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. Per operator **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-30: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to mop sink, on plans appears to have never been installed **Warning** - From follow-up inspection 2025-01-30: Operator states sink is on order and will be reinstalled **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
08B-37-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2025-01-30: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area - From follow-up inspection 2025-01-30: **Time Extended**
02D-01-5
32
Jan 23, 2025
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 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. Per operator **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar, using as dump sink
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to mop sink, on plans appears to have never been installed **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken**
08B-37-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken**
24-07-4
32
Aug 2, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave cookline with gloves on, open walk-in cooler, return to cookline with product and begin working. Operator coached employee on proper glove changing **Corrective Action Taken** - From follow-up inspection 2024-08-02: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-02: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-02: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station **Corrected On-Site** - From follow-up inspection 2024-08-02: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Dished stored below raw ahi tuna in reach in cooler ne t to salad station **Corrected On-Site** - From follow-up inspection 2024-08-02: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawer holding ground beef - From follow-up inspection 2024-08-02: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Knife on cookline **Corrected On-Site** - From follow-up inspection 2024-08-02: **Time Extended**
24-14-4
52
Jul 31, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
43
Jan 5, 2024
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. Chicken over cooked ribs in cookline lowboy **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placed incorrectly **Corrected On-Site**
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground bison over whole muscle beef in walk-in **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cookline
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area
24-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by stackers on avocado on cookline **Corrected On-Site**
08B-39-4
50
Jul 5, 2023
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 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. **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom make table facing the grill ; pulled pork (47F - Cold Holding)-shredded cheese yellow (47F - Cold Holding) Operator stated that was checked 2 hours ago and was 41 ,then he moved it the main cooler to cool it down. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice at the employee hand sink .
31A-11-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream at the walk-in cooler no label .
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen . **Repeat Violation**
23-24-4
Basic - In-use wet wiping cloth/towel used under cutting board. By the make table .
21-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area.
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
22-16-4
Basic - Old labels stuck to food containers after cleaning. Storage area.
16-46-4
41
Jun 9, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Sep 16, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers by 3 compartment sink - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee put in hair restraint **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Straws at bar - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers by 3 compartment sink **Repeat Violation** - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Light not functioning. 2 lights out at hood/cook line - From follow-up inspection 2022-09-13: **Time Extended** - From follow-up inspection 2022-09-16: **Time Extended**
36-62-4
55
Frequently Asked Questions
When was Ford's Garage last inspected?
The most recent health inspection at Ford's Garage on file is from Feb 11, 2026. The public record contains 12 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 three 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 67 out of 100, which is lower than the Orlando average of 79.
Has Ford's Garage's inspection record improved over time?
Yes. Recent inspections at Ford's Garage have averaged around two violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ford's Garage means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ford's Garage inspected?
Based on the inspection history on file, Ford's Garage is inspected around four times per year on average.
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