The Alfond Inn Catering
Last inspected: Mar 10, 2026
82
Score
The Alfond Inn Catering has been inspected 11 times since 2022. The newest entry in the record is dated Mar 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
“Employee personal items stored” accounts for the largest share of issues, appearing four times across the record.
The Alfond Inn Catering scores about where you'd expect for a Winter Park restaurant. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned during inspection **Corrected On-Site**
22-02-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair at entrance walk in freezer
36-17-5
Basic - Old labels stuck to food containers after cleaning. At dish area. Operator removed **Corrected On-Site**
16-46-4
82
Nov 3, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with racks At cook line **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label. **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink **Corrected On-Site**
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over clean utensils at dish area **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. At dish area **Corrected On-Site**
16-46-4
64
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Jun 26, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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.Facility keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats. **Warning** - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
03G-50-1
90
Jun 17, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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.Facility keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelet and watch **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
13-07-4
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. Employee back packs stored on shelve over clean lids **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
40-06-5
74
Apr 9, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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.Facility keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats. **Warning**
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelve over clean lids **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelet and watch **Corrected On-Site** **Warning**
13-07-4
74
Sep 13, 2023
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
82
Mar 28, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bags stored with single serve items
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to small flat pans and baking tins
12B-07-4
Basic - Food stored on floor. Case stored on floor at walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on the curtains and around door
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to small flat pans and baking tins
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat at the walk in cooler
08B-17-4
74
Oct 17, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Jul 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Alfond Inn Catering last inspected?
The most recent health inspection at The Alfond Inn Catering on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Alfond Inn Catering?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at The Alfond Inn Catering.
How does The Alfond Inn Catering compare to other restaurants in Winter Park?
The Alfond Inn Catering most recently scored 82 out of 100, which is about the same as the Winter Park average of 83.
Has The Alfond Inn Catering's inspection record improved over time?
Yes. Recent inspections at The Alfond Inn Catering have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at The Alfond Inn Catering 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 The Alfond Inn Catering inspected?
Based on the inspection history on file, The Alfond Inn Catering is inspected around three times per year on average.
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