The Alfond Inn
Last inspected: Mar 10, 2026
74
Score
Across the available record, The Alfond Inn has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Mar 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Ice buildup in reach-in freezer and/or walk-in freezer” comes up most often, recorded three times in the inspection record.
That's lower than the typical Winter Park restaurant, which scores around 83. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Ready to eat sausage links. At prep cooler. Operator removed **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container inside flour bin. Operator discarded
14-01-5
Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers at cook line
29-49-6
74
Nov 3, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Potatoes date marked 10/24 and Cooked lamb date marked 10/25. More than 7 days from preparation. Operator discarded
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at 100F for less than 2 hours. Operator reheated to 165F **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator covered ice and cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on cutting board at cook line. Operator removed **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pepsi reach in cooler at prep station **Corrected On-Site**
05-09-4
64
Mar 25, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 78F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice around curtains at walk in freezer entrance
14-69-4
74
Nov 12, 2024
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
17
Jun 26, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. **Warning** - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. **Warning** - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
23-03-4
86
Jun 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
23-03-4
86
Apr 9, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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 fries in reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tenders and breast stored in reach in cooler under waffle maker , kept overnight with temperatures of 46F, chicken breast 45F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter kept at room temperature for less than 4 hrs with no time marked **Warning**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No written plan for butter kept on time control. **Corrected On-Site** **Warning**
03F-10-5
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 placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. **Warning**
03G-50-1
Basic - Food stored on floor.Soda boxes kept in floor by walk in cooler. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. **Warning**
23-03-4
47
Sep 20, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order Tags not marked with the last date served - From follow-up inspection 2023-09-20: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around floor by door and speed racks at walk in freezer - From follow-up inspection 2023-09-20: **Time Extended**
14-69-4
86
Sep 13, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
30
Mar 28, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 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.
22-57-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
29-34-4
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. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On brunch menu. Emailed operator consumer advisory **Corrected On-Site**
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable Cutting board on cooks line
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line tong on stove handle **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand washing sink.emailed operator hand washing sign **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. At dish storage area **Corrected On-Site**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over ready to eat at reach in cooler at prep area
08B-17-4
43
Oct 17, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 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
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Jul 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Alfond Inn last inspected?
The most recent health inspection at The Alfond Inn on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Alfond Inn?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited three times, more than any other issue at The Alfond Inn.
How does The Alfond Inn compare to other restaurants in Winter Park?
The Alfond Inn most recently scored 74 out of 100, which is lower than the Winter Park average of 83.
Has The Alfond Inn's inspection record improved over time?
Results have been roughly steady. Inspections at The Alfond Inn have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Alfond Inn 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 The Alfond Inn inspected?
Based on the inspection history on file, The Alfond Inn is inspected around three times per year on average.
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