The Hangry Bison
Last inspected: Jan 6, 2026
30
Score
Across the available record, The Hangry Bison has 11 inspections on file, the first dated 2022. The Hangry Bison was last inspected on Jan 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 12 violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
Compared to other Winter Garden restaurants (averaging 66), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
2
Major latest
14
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground turkey over raw ground beef/walk in cooler/ **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/bar dish machine/chef changed the line, chlorine rechecked at 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./cook line hand sink/ **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Three chemical spray bottle at the bar not labeled. One chemical spray bottle at expo area not labeled.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./all ceiling vents throughout kitchen soiled.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine./kitchen dish machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on food storage rack/back kitchen.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./back kitchen cleaned dish rack.
24-08-4
Basic - Equipment in poor repair./cook line reach in freezer gasket torn. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris./cook line.
36-73-4
Basic - Floor tiles missing and/or in disrepair. In front of cook line deep fryers. Back kitchen near dish machine floor drain area. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Cook line reach in freezer gasket soiled. Cook line under flat grill with grease build up.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind back kitchen dish machine. Behind potato cutter.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle./expo line hand sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name./sugar container/drink station. **Corrected On-Site**
02D-01-5
30
Aug 13, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some employee's training certificates expired. - From follow-up inspection 2025-08-13: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed./displayed license from 2024. - From follow-up inspection 2025-08-13: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair./cook line cold drawer gasket torn. - From follow-up inspection 2025-08-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair./cook line in front of deep fryers. - From follow-up inspection 2025-08-13: **Time Extended**
36-17-5
78
Aug 11, 2025
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomatoes cold holding at 58F. Roasted peppers cold codling at 56F. Mac and cheese cold holding at 66F. Cooked onions cold holding at 60F. Raw sausage cold holding at 62F Grilled corn cold holding at 57F. All cold holding overnight/more than 4 hours in cook line reach in cold drawer. Garlic butter holding at 85F on cook line prep table for less than 4 hours per chef/moved back to cooler for temperature recovery. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roasted tomatoes cold holding at 58F. Roasted peppers cold codling at 56F. Mac and cheese cold holding at 66F. Cooked onions cold holding at 60F. Raw sausage cold holding at 62F Grilled corn cold holding at 57F. All cold holding overnight/more than 4 hours in cook line reach in cold drawer.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw turkey burger stored over raw salmon burger/cook line cold drawer/ **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw pork burger stored over impossible burger/cook line cold drawer/ **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./at bar hand sink.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some employee's training certificates expired.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed./displayed license from 2024.
50-09-4
Basic - Equipment in poor repair./cook line cold drawer gasket torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair./cook line in front of deep fryers.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
23-03-4
Basic - Silverware/utensils/containers dried with a towel/cloth.
24-17-4
Basic - Stored food not covered./garnishes at the bar/ **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm/changed, rechecked 700ppm/ **Corrected On-Site**
21-45-1
29
Mar 12, 2025
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated. Rechecked 204 Cooked Corn (120F - Hot Holding) **Corrective Action Taken**
03B-01-6
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 and the time removed from temperature control cannot be determined. See stop sale. Bourbon butter no time mark. Operator added time mark **Corrected On-Site**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. One can of Roasted peppers
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Can opener soiled **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.in back warehouse washing area. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing spoons at the bar. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
24-08-4
Basic - Hole in or other damage to wall. Holes in wall by hand washing sink
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled Reach in cooler gaskets soiled on cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer by cook line soiled Walk in cooler shelves soiled **Repeat Violation**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at the bar slow draining
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheese sauce and pan of Carmel in walk in cooler. Unwashed tomatoes over Cooked Chicken wings in walk in cooler Operator removed. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishwasher and three compartment sink soiled Wall by dish rack in ware washing area soiled.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in bucket in back kitchen area. Operator hung to dry. **Corrected On-Site**
42-01-4
32
Nov 8, 2024
Routine - Food
No violations found.
100
Nov 1, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at the chlorine 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bar area. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher in the kitchen area
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form manager filled out. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers in the kitchen
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the kitchen Hood filters in the kitchen **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in the kitchen
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. One male on cook line **Corrected On-Site**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 males on cook line **Corrected On-Site**
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area
22-20-5
47
Apr 19, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -At 11:30 am, guacamole with tomato/48F and mac and cheese 48F. Both placed in reach in 1 hr ago per operator. Rechecked Mac and cheese 12:00 42F; guacamole 45F **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line soiled **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -emailed to operator
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -thermos on can rack **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -in dish storage area
24-08-4
Basic - Light not functioning. -in hood over cook line **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine exterior and doorframes soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -container stored over sink **Corrected On-Site**
16-46-4
52
Dec 22, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
18
Jun 7, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
50
Jun 6, 2023
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bourbon butter 78F/out for 3.5 hours/moved back to walk in cooler. Raw chicken 48F, raw salmon burger 48F, raw burger 48F, cheese 48F, ham 46F, raw tuna 44F/cook line cold drawers less than 4 hours per manager/moved all to walk in cooler for temperature recovery. **Warning**
03A-02-5
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./gallon of milk at expo area reach in cooler/ **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used to dump ice.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./cooked mushrooms, cooked onions, cut tomatoes with time marked but plan not available.
03F-10-5
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./one employee certificate expired.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information./most certificates missing employee's date of birth/ **Repeat Violation**
53B-10-4
Basic - Carbon dioxide/helium tanks not adequately secured./back kitchen.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking in a food preparation or other restricted area. Cook drinking at cook line. Server drinking at the bar.
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./salad reach in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees./expo station and back kitchen hand sinks.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both ice machines in kitchen exterior soiled. Ice machine air filters soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/ **Corrected On-Site**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
29
Dec 16, 2022
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over bread in stand up reach in freezer Raw beef over raw fish in stand up 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. Calamari 51, sliced green tomatoes 46,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 51, sliced green tomatoes 46,
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth, trainers name, trainers certificate number
53B-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back ware wash area blocked by rolled up rugs **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle hanging on shelf with coffee packs **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Hanging empty Fly trap over plates at server area **Corrected On-Site**
35A-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall at fry potato cutter and splashed food on cans next to cutter **Corrected On-Site**
36-27-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Sides of wall at mop sink not covered
36-30-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs for ice at bar **Corrected On-Site**
10-20-4
Basic - Floor area(s) covered with standing water. Beer walk in cooler
36-22-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen entrance doors, not tight fitting for open bar area. Per approved plans provisos 1) INSPECTOR TO VERIFY SOLID TIGHT-FITTING DOORS INSTALLED NEAR KITCHEN AREA TO PROTECT THE FOOD PREP AND WARE WASHING AREAS FROM ENVIRONMENTAL CONTAMINATION FROM OPEN AIR BAR.
35B-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Bar staff **Corrected On-Site**
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoons at server area **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over cook line
36-34-5
27
Frequently Asked Questions
When was The Hangry Bison last inspected?
The most recent health inspection at The Hangry Bison on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Hangry Bison?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at The Hangry Bison.
How does The Hangry Bison compare to other restaurants in Winter Garden?
The Hangry Bison most recently scored 30 out of 100, which is lower than the Winter Garden average of 66.
Has The Hangry Bison's inspection record improved over time?
No. Recent inspections at The Hangry Bison have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Hangry Bison 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 The Hangry Bison inspected?
Based on the inspection history on file, The Hangry Bison is inspected around four times per year on average.
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