New York Beer Project
Last inspected: Feb 6, 2026
67
Score
Inspectors have visited New York Beer Project 17 times, with records going back to 2022. The latest inspection on file is from Feb 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly seven violations before.
Looking across the full record, “required employee training provided” is the recurring theme, flagged eight times.
That falls roughly in the middle of the pack for Winter Garden restaurants. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
17
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta,52 f held more than four hours.Stop Sale. **Warning** - From follow-up inspection 2026-01-29: Pasta,47 f in reach incooler. **Time Extended** - From follow-up inspection 2026-02-06: Lettuce,48 f,bok choy,46 f,corn,36 fheld from last night **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pasta,52 f held from last night. **Warning** - From follow-up inspection 2026-01-29: Pasta,47 f **Time Extended** - From follow-up inspection 2026-02-06: Lettuce,48 f,bok choy,46 f, held from last night **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment. Slicer is encrusted. Drink nozzles are soiled **Warning** - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-06: Cutting board on the line are stained. **Time Extended**
22-02-4
67
Jan 29, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta,52 f held more than four hours.Stop Sale. **Warning** - From follow-up inspection 2026-01-29: Pasta,47 f in reach incooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pasta,52 f held from last night. **Warning** - From follow-up inspection 2026-01-29: Pasta,47 f **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment. Slicer is encrusted. Drink nozzles are soiled **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and walk-in freezer. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup under heat up by handwashing sink throughout the establishment. Wall is soiled throughout the establishment. Exterior of ice machine is soiled. Interior of fryer cabinets have grease build up. Gaskets are soiled throughout the establishment. Shelves by assembly station are soiled. Exterior of storage containers are soiled. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination.Lids at the assembly station. Sandwich picks at cooks line. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Unwashed oranges stored over ready-to-eat carrots in walk in cooler. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
08B-17-4
55
Jan 21, 2026
Complaint Full
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored.Sternos next to glass at upstairs bar. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta,52 f held more than four hours.Stop Sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pasta,52 f held from last night. **Warning**
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Hummus in reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment. Slicer is encrusted. Drink nozzles are soiled **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Johnny R **Warning**
53B-03-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
16-23-4
Basic - Accumulation of mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.10 pieces of salmon. **Repeat Violation** **Warning**
06-09-1
Basic - Ice buildup in reach-in freezer and walk-in freezer. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Interior of conveyor oven is soiled. **Repeat Violation** **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooks line by the fryer station. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup under heat up by handwashing sink throughout the establishment. Wall is soiled throughout the establishment. Exterior of ice machine is soiled. Interior of fryer cabinets have grease build up. Gaskets are soiled throughout the establishment. Shelves by assembly station are soiled. Exterior of storage containers are soiled. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.Lids at the assembly station. Sandwich picks at cooks line. **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler.Cooks line. **Warning**
29-49-6
Basic - Unwashed oranges stored over ready-to-eat carrots in walk in cooler. **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name.Sugar,flour in kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
25
Sep 12, 2025
Complaint Partial
No violations found.
100
Sep 10, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - 38 Live, small flying insects found on the ceiling in the kitchen at the back prep area. **Admin Complaint**
35A-02-7
86
Aug 7, 2025
Complaint Full
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored.Sanitizer stored next to the gloves at bar area. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Afterwards,100 ppm. **Corrected On-Site** **Repeat Violation**
22-49-4
High Priority - One live small flying insect found in kitchen area.
35A-02-7
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler.Operator discarded. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Cutting boards stained throughout the establishment
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by containers. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Working containers of food removed from original container not identified by common name.Flour,sugar in kitchen. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Water leaking from pipe throughput the establishment.
29-11-4
Basic - Sanitizer bucket stored next to clean dishes under prep table.
21-44-1
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mop bucket is soiled. Wall is soiled by the mop sink area. Side of grill has a residue build up. Exterior of ice machine is soiled. Top back of fryer cabinets are soiled. Milk reach in cooler gasket is soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Interior of the salamander and oven. **Repeat Violation**
22-08-4
Basic - In-use ice paddle stored on soiled surface between uses.
10-12-5
Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
12B-07-4
Basic - Dishmachine is in poor repair.Gastro bar.
14-11-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Raw salmon.
06-09-1
Basic - Avocados not washed prior to preparation. **Corrected On-Site**
08B-39-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
18
May 21, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-06: Sliced tomatoes,43 f,lettuce,45 f,spring mix,43 f,pasta,45 f.Operator transferred pasta,lettuce in walk in cooler held less than four hours. **Admin Complaint** - From follow-up inspection 2025-05-13: Pasta,40 f,cheese sauce,39 f,,cut lettuce,48 f,spring mix,49 f less than four hours transferred to walk in cooler fora quick chill. Feta,40;f,shredded cheese,39 f,diced tomatoes,38 f,sour cream,39 f. **Admin Complaint** - From follow-up inspection 2025-05-21: Pasta,46 f,sour cream,40 f,lettuce,46 f,spring mix,47 f,shredded cheese,43 f **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera. - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended** - From follow-up inspection 2025-05-21: **Time Extended**
53B-03-5
78
May 13, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-06: Sliced tomatoes,43 f,lettuce,45 f,spring mix,43 f,pasta,45 f.Operator transferred pasta,lettuce in walk in cooler held less than four hours. **Admin Complaint** - From follow-up inspection 2025-05-13: Pasta,40 f,cheese sauce,39 f,,cut lettuce,48 f,spring mix,49 f less than four hours transferred to walk in cooler fora quick chill. Feta,40;f,shredded cheese,39 f,diced tomatoes,38 f,sour cream,39 f. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: Tap room bar dish machine is waiting on a part stated manager. Dishroom downstairs uses chlorine. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot box Interior reach in cooler Interior reach in drawers Interior rotation toaster Interior ice bin next to ice machine **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: Rotation toaster has to be cleaned. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Pizza station area. - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: Operator requested time extension for handwashing sink.Time extension given per Supervisor M.Time Extended** **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera. - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
53B-03-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled. Sheet pan under cutting boards Exterior ice machine Interior can opener holder Gaskets soiled all drawers Filters soiled Hood Exterior hot box Back of fryer Exterior rotary toaster All shelves on front expo line Fan in beer cooler soiled **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: Back of fryer and exterior of rotary toaster has to been cleaned **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher in kitchen **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster upstairs bar middle **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
29-17-4
35
May 6, 2025
Routine - Food
7 critical violations. 10 major violations. 17 minor violations.
View 34 violations
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. Upstairs 0ppm **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken strips over cauliflower **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW bacon stored over ready to eat brownies upstairs kitchen **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **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. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-06: Sliced tomatoes,43 f,lettuce,45 f,spring mix,43 f,pasta,45 f.Operator transferred pasta,lettuce in walk in cooler held less than four hours. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Ne t to alcohol bottles upstairs bar. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is scooping ice at the bar. - From follow-up inspection 2025-05-06: **Time Extended**
13-06-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling sealed containers **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot box Interior reach in cooler Interior reach in drawers Interior rotation toaster Interior ice bin next to ice machine **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored inside near 3 compartment Cart in front of hand sink in prep area **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **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.Pizza station area. - From follow-up inspection 2025-05-06: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lexan **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
14-16-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.produce **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera. - From follow-up inspection 2025-05-06: **Time Extended**
53B-03-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine in kitchen **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Stored food not covered. Celery and sauces not covered walk in cooler **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster upstairs bar middle **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under hot side equipment in kitchen Floor drains on main line heavily soiled **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher in kitchen **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Take out lid **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled. Sheet pan under cutting boards Exterior ice machine Interior can opener holder Gaskets soiled all drawers Filters soiled Hood Exterior hot box Back of fryer Exterior rotary toaster All shelves on front expo line Fan in beer cooler soiled **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Light not functioning. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit located in bar. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
40-06-5
6
May 2, 2025
Routine - Food
9 critical violations. 11 major violations. 22 minor violations.
View 42 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW bacon stored over ready to eat brownies upstairs kitchen **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken strips over cauliflower **Warning**
08A-02-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar **Warning**
22-57-6
High Priority - Employee touched soiled dishes and then handled clean dishes without washing hands. **Repeat Violation**
12A-29-4
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. Upstairs 0ppm **Warning**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Ne t to alcohol bottles upstairs bar. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk **Warning**
01B-17-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
01C-10-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is scooping ice at the bar.
13-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling sealed containers **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot box Interior reach in cooler Interior reach in drawers Interior rotation toaster Interior ice bin next to ice machine **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored inside near 3 compartment Cart in front of hand sink in prep area **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Pizza station area.
31A-04-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Brunch Menu Eggs Benedict x2 Avocado toast Smoked Brisket Hash and Eggs **Warning**
02B-04-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lexan **Warning**
14-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.produce **Warning**
16-37-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera.
53B-03-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine in kitchen **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In salt **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation** **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable in back storage area **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - Floor soiled/has accumulation of debris under hot side equipment in kitchen Floor drains on main line heavily soiled **Warning**
36-73-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit located in bar. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Light not functioning. **Repeat Violation** **Warning**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled. Sheet pan under cutting boards Exterior ice machine Interior can opener holder Gaskets soiled all drawers Filters soiled Hood Exterior hot box Back of fryer Exterior rotary toaster All shelves on front expo line Fan in beer cooler soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out lid **Warning**
25-06-4
Basic - Stored food not covered. Celery and sauces not covered walk in cooler **Corrected On-Site** **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces **Corrected On-Site** **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher in kitchen **Warning**
36-27-5
Basic - Waste line missing at soda gun holster upstairs bar middle **Warning**
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Large containers in prep area not labeled with dry ingredient **Warning**
02D-01-5
3
Nov 26, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
45
Jun 7, 2024
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored.Stainless cleaner stored next to gloves on storage rack. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ranch dressing,61 f held four hours.Operator transferred to walk in freezer for a quick chill.Afterwards,38 f. **Corrected On-Site**
03A-02-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler and walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Container in handwash sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table . **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris.Walk in freezer.
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.Pizza oven. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Wall soiled throughout the establishment. Caulking is soiled by three comp sink. Ceiling is soiled with dust throughout the establishment.
23-03-4
Basic - Single-service articles improperly stored.Sandwich picks at cooks line and lids not inverted at servers station area.
25-05-4
29
Nov 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serve Safe training. **Warning** - From follow-up inspection 2023-11-06: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
53B-03-5
90
Nov 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Tap room bar. **Warning** - From follow-up inspection 2023-11-06: Dishmachine will be repaired tomorrow. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serve Safe training. **Warning** - From follow-up inspection 2023-11-06: **Time Extended**
53B-03-5
Basic - - From initial inspection : Basic - Ceiling vents and walls soiled with accumulated dust throughout the establishment. **Warning** - From follow-up inspection 2023-11-06: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Warning** - From follow-up inspection 2023-11-06: **Time Extended**
35B-05-4
70
Oct 26, 2023
Routine - Food
6 critical violations. 8 major violations. 11 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink area. **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw steak stored next to cooked ribs in walk in cooler. **Warning**
08A-05-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Marinara,77 f held less than four hours is reheated. **Warning**
03B-15-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Tap room bar. **Warning**
22-57-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm at kitchen dishmachine . **Warning**
22-49-4
High Priority - Three Live, small flying insects at bar area. **Warning**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded the liquid. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Key lime pie,milk in kitchen. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Kitchen employee. **Corrected On-Site** **Warning**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Ahi Tuna Steak. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serve Safe training. **Warning**
53B-03-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Warning**
35B-05-4
Basic - Unwashed lettuce stored over prepped Cole slaw in walk in cooler. **Warning**
08B-17-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling vents and walls soiled with accumulated dust throughout the establishment. **Warning**
36-34-5
Basic - Clean bowls not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table. **Warning**
12B-07-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop. **Corrected On-Site** **Warning**
10-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Pizza oven and kitchen ovens. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at top back of fryer cabinets. **Warning**
23-03-4
11
Dec 5, 2022
Complaint Full
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink sink area.
29-42-4
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. Lettuce,sour cream at assembly station Corrected On-Site** **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Lettuce,48 f,pasta,47 f held less than four hours transferred to walk-in freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes and then continued working without washing hands. **Corrected On-Site**
12A-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground beef stored over raw bacon in walk in cooler.
08A-20-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Quaternary ammonia,over 400 ppm at bar area.Afterwards,200 ppm.
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board at cooks line is stained.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - No handwashing sign provided at a hand sink used by food employees throughout the establishment. **Repeat Violation**
31B-04-4
27
Nov 14, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Single-service articles improperly stored. Box of cups on floor in upstairs storage room.
25-05-4
Basic - No handwashing sign provided at a hand sink used by food employees in upstairs restrooms
31B-04-4
90
Frequently Asked Questions
When was New York Beer Project last inspected?
The most recent health inspection at New York Beer Project on file is from Feb 6, 2026. The public record contains 17 inspections in total.
What is the most common violation at New York Beer Project?
Across the inspection record, “required employee training provided” has been cited eight times, more than any other issue at New York Beer Project.
How does New York Beer Project compare to other restaurants in Winter Garden?
New York Beer Project most recently scored 67 out of 100, which is about the same as the Winter Garden average of 65.
Has New York Beer Project's inspection record improved over time?
No. Recent inspections at New York Beer Project have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at New York Beer Project 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 New York Beer Project inspected?
Based on the inspection history on file, New York Beer Project is inspected around five times per year on average.
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