Serious Sandwiches
Last inspected: Feb 20, 2026
82
Score
Serious Sandwiches has been inspected eight times since 2022. The most recent report on file is from Feb 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged three times.
Compared to the broader Winter Park restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice buildup in reach-in freezer Both chest freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave. Operator cleaned during inspection **Corrected On-Site**
22-08-4
Basic - Stored food not covered. Hash browns at reach in freezer. Operator covered product **Corrected On-Site**
08B-12-5
82
Sep 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice white chest freezer at front counter next to ice machine
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
90
Feb 14, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
78
Oct 22, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken and soup in reach in cooler no date marking more then 24 hours
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sani spray bottle with no label next to dish area **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold-like substance
22-20-5
Basic - Food storage container/container lid cracked or broken. Cracked containers in dish area **Corrected On-Site**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in tall white reach in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with accumulation of food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
23-03-4
64
Apr 22, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over hash browns on chest freezer. Raw salmon over chutney in reach in freezer **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings stored in tall reach in cooler overnight with temperature of 48F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings kept in tall reach in cooler in back of kitchen with temperature of 48F
03A-02-5
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.Operator filled card **Corrected On-Site**
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Records missing trainers certificate number. **Corrected On-Site**
53B-10-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer off by 10 degrees. Inspector fixed for operator **Corrected On-Site**
05-06-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink located by three compartment sink. **Corrected On-Site**
12B-12-5
41
Nov 9, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made over 24 hours no date mark
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap on ice machine has red substance
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with out an effective hair restraint
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor at by oven
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
23-03-4
Basic - Working containers of food removed from original container not identified by common name.flour and sugar no label at storage reach across from grand washing sink
02D-01-5
70
Apr 5, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Rice kept on tall reach in cooler for less than 4 hrs with temperature of 62F. Lettuce kept on drying shelve on three bay sink for less than 4 hours with temperature of 58F. Ask owner to place in cooler and suggested using time control. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
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. **Warning**
11-26-1
Intermediate - Probe thermometer not within the intended measuring range of use.When probe thermometer was check by inspector it was 4 degrees off. **Warning**
05-03-4
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.Feta cheese opened 4 days ago with no date marked. **Warning**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator with plan. **Corrective Action Taken** **Warning**
11-27-4
Basic - Bowl or other container with no handle used to dispense food.Cup use to scoop flour. **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Both employees working at kitchen drinking from a open container. **Warning**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area.Employee food kept directly on cutting board located on make table at cook line. **Warning**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.Multiple food items kept on reach in cooler. **Warning**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Both cooks wearing bracelets while preparing food. **Warning**
13-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Brownies kept at front counter. **Warning**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster. **Corrective Action Taken** **Warning**
51-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons and forks stored under three bay sink facing up. **Warning**
24-18-4
35
Oct 21, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
64
Frequently Asked Questions
When was Serious Sandwiches last inspected?
The most recent health inspection at Serious Sandwiches on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Serious Sandwiches?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Serious Sandwiches.
How does Serious Sandwiches compare to other restaurants in Winter Park?
Serious Sandwiches most recently scored 82 out of 100, which is about the same as the Winter Park average of 83.
Has Serious Sandwiches' inspection record improved over time?
Yes. Recent inspections at Serious Sandwiches have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Serious Sandwiches means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Serious Sandwiches inspected?
Based on the inspection history on file, Serious Sandwiches is inspected around two times per year on average.
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