The Wine Room on Park Avenue
Last inspected: Apr 10, 2026
74
Score
The Wine Room on Park Avenue has been inspected 10 times since 2022. The most recent report on file is from Apr 10, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “hole in or other damage to wall” is the recurring theme, flagged three times.
The city-wide average sits at 83, which The Wine Room on Park Avenue's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500+ppm quaternary. Operator changed solution 300ppm quaternary **Corrected On-Site**
41-27-4
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 not dated. Per operator opened 3 days ago **Corrected On-Site**
02C-03-5
Basic - Ceiling tile missing. At dish area
36-36-4
74
Nov 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Hole in or other damage to wall. Hole next to rinse sink at dish area
36-24-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over RTE in downstairs reach in cooler **Corrected On-Site**
08B-17-4
90
Mar 19, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Bar Dishwasher
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At dish area
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Deli container inside sugar bin at downstairs storage **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to food **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At dish area. Provided operator with a copy **Corrective Action Taken**
31B-04-4
64
Nov 15, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
82
Apr 16, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-04-16: **Time Extended**
50-17-3
86
Apr 15, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched head phones and continue to work. Inspector ask him to go upstairs and wash hands during to area lacking hand sink
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese kept in cooler located in basement area overnight with temperature of 47F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese kept in cooler located in basement area overnight with temperature of 47F
03A-02-5
Intermediate - No handwash sink for employees. No hand sinks located in prep area called storage located at downstairs basement area. Approved plans show two hand sinks. Employee was slicing meats in the area. Touched his head phones and had to go to upstairs kitchen to wash hands.
31A-12-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee conducting prep while wearing a bracelet
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
13-03-4
45
Jan 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef - ROP on site over Mac and cheese in stand up cooler downstairs **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Sous vide Cooked chicken wings in Sous Vide bags, once cooked removed from bag and placed in ROP bag and ROP the same day and done on 10/20. Item in standup cooler downstairs, bags only have date marked on bag, no time for the Tandoori Chicken Lollipops on the menu **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
03G-09-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in dish room upstairs **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has 3 separate rooms downstairs. 2 rooms already on approved plans, 3 prep storage area added a month ago per manager. Additional room has 1-2 door freezer, 1-1 door freezer, 3-2 door stand up coolers, 1 -1 door stand up cooler, 1-4 drawer cooler, prep table, slicer, ROP machine and shelves for sry storage. No hand sink in prep room **Warning** - From follow-up inspection 2024-01-04: Called plan review and no amendments have been made to add the additional store room **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Down stairs in new additionally added prep area and storage area **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
12B-12-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall next to rinse prep sink in dish room upstairs **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Sous vide Cooked chicken wings in Sous Vide bags, once cooked removed from bag and placed in ROP bag and ROP the same day and done on 10/20. Item in standup cooler downstairs Soft and hard cheeses and raw animal food items **Repeat Violation** **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
03G-54-1
50
Oct 30, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef - ROP on site over Mac and cheese in stand up cooler downstairs **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Sous vide Cooked chicken wings in Sous Vide bags, once cooked removed from bag and placed in ROP bag and ROP the same day and done on 10/20. Item in standup cooler downstairs, bags only have date marked on bag, no time for the Tandoori Chicken Lollipops on the menu **Warning**
03G-09-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in dish room upstairs **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has 3 separate rooms downstairs. 2 rooms already on approved plans, 3 prep storage area added a month ago per manager. Additional room has 1-2 door freezer, 1-1 door freezer, 3-2 door stand up coolers, 1 -1 door stand up cooler, 1-4 drawer cooler, prep table, slicer, ROP machine and shelves for sry storage. No hand sink in prep room **Warning**
51-16-7
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line **Corrected On-Site** **Warning**
12B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Sous vide Cooked chicken wings in Sous Vide bags, once cooked removed from bag and placed in ROP bag and ROP the same day and done on 10/20. Item in standup cooler downstairs Soft and hard cheeses and raw animal food items **Repeat Violation** **Warning**
03G-54-1
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Down stairs in new additionally added prep area and storage area **Warning**
51-11-4
Basic - Hole in or other damage to wall. Hole in wall next to rinse prep sink in dish room upstairs **Warning**
36-24-5
50
Jun 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Employee Health Policies Present
FL-03
95
Nov 14, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Mac and cheese kept overnight on reach in cooler downstairs with temperature of 48F
01B-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler with cheeses have debris.
22-16-4
Basic - Food stored on floor.Fiji water stored on floor downstairs.
08B-38-4
78
Frequently Asked Questions
When was The Wine Room on Park Avenue last inspected?
The most recent health inspection at The Wine Room on Park Avenue on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Wine Room on Park Avenue?
Across the inspection record, “hole in or other damage to wall” has been cited three times, more than any other issue at The Wine Room on Park Avenue.
How does The Wine Room on Park Avenue compare to other restaurants in Winter Park?
The Wine Room on Park Avenue most recently scored 74 out of 100, which is lower than the Winter Park average of 83.
Has The Wine Room on Park Avenue's inspection record improved over time?
Results have been roughly steady. Inspections at The Wine Room on Park Avenue have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Wine Room on Park Avenue 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 Wine Room on Park Avenue inspected?
Based on the inspection history on file, The Wine Room on Park Avenue is inspected around three times per year on average.
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