Sixty Vines
Last inspected: Feb 9, 2026
58
Score
Sixty Vines appears in inspection records nine times, starting in 2022. On Feb 9, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “spray bottle containing toxic substance not labeled” has been the most frequent reason, cited three times.
That's lower than the typical Winter Park restaurant, which scores around 83. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper for herbs. Operator discarded **Corrected On-Site**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label over soda boxes. Operator discarded **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with container. Operator removed **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers at dish area
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink
29-11-4
58
Aug 13, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over RTE in reach in freezer **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at bar **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior vents on ice machine soiled with dust **Corrected On-Site**
23-03-4
74
Feb 17, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Nov 13, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
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. Per operator Milk opened more then 24 hours with no date marking **Warning**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sink next to dish area **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator uses sous vide process to cook steak and then cooling in packaging more then 48 hours **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Sani spray bottles not labeled in bar area **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt container in prep area **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink containers next to clean single service articles in pizza station**Corrected On-Site** **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. Under 3 compartment sink **Corrected On-Site** **Warning**
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. In sink next to dish area **Warning**
31B-04-4
Basic - Food storage container/container lid cracked or broken. Broken container in walk in cooler **Warning**
14-38-4
52
Feb 15, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
Basic - Equipment in poor repair. Gasket to the line drawers -pasta basket damaged
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Scrap sink faucet is leaking
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in a bucket
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
21-08-4
67
Sep 27, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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. **Warning**
22-57-6
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 no date mark,per operator opened over 24 hours ago
02C-03-5
Basic - Cutting board has cut marks and is no longer cleanable. Medium 2 green and 1 white cutting boards at cooks line and prep area grooved
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored next to clean bus tubs at wash ware area **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Observed lids in walk in cooler cracked
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Flour cutter at pizza station in between make table and cutting board In use tongs stored on oven handle on cooks line**Corrected On-Site** **Corrected On-Site**
10-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer located between cooks line and prep area is soiled on the bottom surface
22-16-4
61
Apr 4, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish wash area blocked by ice buckets **Corrected On-Site**
31A-09-4
Intermediate - No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For the two heat dish machines
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to cutting boards at prep area
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. At cooks line tongs on oven handle **Corrected On-Site**
10-20-4
64
Nov 4, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter 58F, mussels 48F, tomatoes 48F, feta 47F Ask chef to place somewhere else . **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on kitchen . **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee making orders while wearing bracelets. Chef wearing a watch.
13-07-4
78
Frequently Asked Questions
When was Sixty Vines last inspected?
The most recent health inspection at Sixty Vines on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Sixty Vines?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Sixty Vines.
How does Sixty Vines compare to other restaurants in Winter Park?
Sixty Vines most recently scored 58 out of 100, which is lower than the Winter Park average of 83.
Has Sixty Vines' inspection record improved over time?
Results have been roughly steady. Inspections at Sixty Vines have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sixty Vines 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 Sixty Vines inspected?
Based on the inspection history on file, Sixty Vines is inspected around three times per year on average.
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