Sizzlin Greens
Last inspected: Feb 6, 2026
43
Score
Sizzlin Greens appears in inspection records five times, starting in 2024. The most recent report on file is from Feb 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 11 violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded four times in the inspection record.
That's lower than the typical Winter Garden restaurant, which scores around 66. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade avocado ranch dressing cold holding at 54F/less than 4 hours/iced/rechecked 30F/ **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./one cook line hand sink water temperature at 69F.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times./two sheet pans with cookies on top of front line hand sink/removed/ **Corrected On-Site**
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 - Spray bottle containing toxic substance not labeled./sanitizing bottle on dish rack not labeled/ **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Light not functioning./two lights burn out/front cook line.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
36-27-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of substance in the interior of the ice machine.
22-20-5
43
Jul 28, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled chicken hot holding at 128F on grill, less than 4 hours/chicken recooked to 174F/ **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held less than 48 hours not labeled with the begin and end time of the products/soups, chili.
03G-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board/prep room. Cutter soiled/prep room.
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers in prep room. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawer gasket soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry./ **Corrected On-Site** **Repeat Violation**
42-01-4
50
Apr 1, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.Expires 4-1-25
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill Sautéed Onions (49F - Cold Holding) **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on dish rack in ware washing area.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. One female at front line
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler. Operator cleaned. **Corrected On-Site**
36-73-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. Operator hung mops **Corrected On-Site**
42-01-4
58
Jan 8, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table soiled. Can opener soiled Soda Nozzles in dining area
22-02-4
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over prep table soiled
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottles and bag next to to go containers. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic container on dish rack.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Store next to single service container. Operator removed. **Corrected On-Site**
21-44-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice Bin to the left of the dish washer
22-20-5
61
Apr 4, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sizzlin Greens last inspected?
The most recent health inspection at Sizzlin Greens on file is from Feb 6, 2026. The public record contains five inspections in total.
What is the most common violation at Sizzlin Greens?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Sizzlin Greens.
How does Sizzlin Greens compare to other restaurants in Winter Garden?
Sizzlin Greens most recently scored 43 out of 100, which is lower than the Winter Garden average of 66.
Has Sizzlin Greens' inspection record improved over time?
No. Recent inspections at Sizzlin Greens have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sizzlin Greens 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 Sizzlin Greens inspected?
Based on the inspection history on file, Sizzlin Greens is inspected around three times per year on average.
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