Red Robin - Winter Garden
Last inspected: Dec 30, 2025
47
Score
The health department has logged eight inspections at Red Robin - Winter Garden, the earliest from 2022. The most recent visit was on Dec 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to two violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Compared to other Winter Garden restaurants (averaging 66), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours. Home made Tamatillo (56F - Cold Holding) Home made Roja (55F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours. Home made Tomatillo (56F - Cold Holding) Home made Roja (55F - Cold Holding) **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned. **Corrected On-Site**
22-02-4
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./one new hired waitress/three weeks/form provided to manager, employee signed immediately/ **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink./hand sink across from 3 compartment sink/ **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack. **Repeat Violation**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet wipe cloth on prep table. Operator removed. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. Operator replaced bottle/rechecked quart 200ppm **Corrected On-Site**
21-08-4
47
Oct 15, 2025
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Per operator from this morning salsa house made ambient (521F)
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill cheese (53F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from this morning salsa house made ambient (521F)cooling
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee can in from outside back door with gloves n, took off gloves and did not wash hands prior to touching clean utensils to store **Corrective Action Taken**
12A-09-4
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.Employee touched lemon with bare hands. **Corrected On-Site**
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked house made salsa with lid in cooler top
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime wedges Cutting boards
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Domanik Harding.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled in mop area
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Repeat Violation**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation in prep area
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Fryer baskets broken wire
14-11-5
Basic - Floor area(s) covered with standing water. Walk In cooler produce
36-22-4
Basic - Food-contact surface not smooth and easily cleanable. Strainer
14-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Breadcrumbs
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray head at 3 compartment Hood filters Sides of grill
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum takeout containers
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
08B-49-4
18
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cilantro rice,119 f,chicken,127 f held less than four hours is reheated in the oven. **Corrective Action Taken**
03B-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is stained. Interior of sprayer hose is soiled. Residue build up surrounding the ice nozzle.
22-02-4
Basic - Sanitizer bucket stored next to chip basket under prep table. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Avocados not washed prior to preparation. **Corrected On-Site**
08B-39-4
Basic - Cloth used as a food-contact surface.Sponge at the bar. **Corrected On-Site**
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
61
Oct 1, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija cheese,46 f held less than four hours transferred to reach in freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked bacon in walk in cooler Raw chicken stored over rice mixture in reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Interior of sprayer hose is soiled.
22-02-4
Basic - Sanitizer bucket stored next to plastic wrap under prep table. **Corrected On-Site**
21-44-1
Basic - Spaces in the ceiling at the back line area.
36-24-5
Basic - Unwashed celery stored with ready-to-eat onions in walk in cooler. **Corrected On-Site**
08B-17-4
58
Apr 17, 2024
Complaint Full
1 critical violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
86
Mar 6, 2024
Food-Licensing Inspection
No violations found.
100
Feb 15, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing./plastic lid inside dish washing room hand sink/ **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal containers.
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./spoon handle in food, corn/cook line cold drawer/ **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./small oven bottle shelf with grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./salad plates cooler at cook line.
22-16-4
74
Oct 28, 2022
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves turned his hat around and returned to food prep. Manager coached. **Corrected On-Site** **Warning**
12A-09-4
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 at bar. **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over French fries and onion rings. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to Ready to eat cooked eggs and customer bottled beverages. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -tea brewer area near basket at wait station -interior of dessert freezer soiled - dispense area of ice cream machine at bar - milk shake blender blades soiled at bar **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese in walk in cooler not dated. Manager unable to identify day prepared. **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of equipment on cooks line soiled **Warning**
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over ice machine. **Warning**
38-07-4
Basic - Light not functioning in hood over grill. **Warning**
36-62-4
Basic - Hole in or other damage to wall. Several small holes in walls throughout kitchen. **Warning**
36-24-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Manager advised employee to put on a hat. **Corrected On-Site** **Warning**
13-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Warning**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager wiped down. **Corrected On-Site** **Warning**
22-20-5
Basic - Drain cover(s) missing at floor drain in dish machine area **Warning**
29-18-4
Basic - Current Hotel and Restaurant license not displayed. Manager unable to locate. We provided email with license. **Corrected On-Site** **Warning**
50-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind grill and cooks line. **Warning**
36-27-5
Basic - Stored food not covered. Cake in dessert freezer not covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Reach-in freezer shelves with rust that has pitted the surface to right of breading station, and in walk in cooler. **Warning**
14-33-4
22
Frequently Asked Questions
When was Red Robin - Winter Garden last inspected?
The most recent health inspection at Red Robin - Winter Garden on file is from Dec 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Red Robin - Winter Garden?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Red Robin - Winter Garden.
How does Red Robin - Winter Garden compare to other restaurants in Winter Garden?
Red Robin - Winter Garden most recently scored 47 out of 100, which is lower than the Winter Garden average of 66.
Has Red Robin - Winter Garden's inspection record improved over time?
No. Recent inspections at Red Robin - Winter Garden have averaged around 12 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Red Robin - Winter Garden 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 Red Robin - Winter Garden inspected?
Based on the inspection history on file, Red Robin - Winter Garden is inspected around three times per year on average.
Nearby Restaurants