Urban on Plant Kitchen & Bar
Last inspected: Feb 25, 2026
33
Score
Urban on Plant Kitchen & Bar has been inspected nine times since 2022. Urban on Plant Kitchen & Bar was last inspected on Feb 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Urban on Plant Kitchen & Bar's latest score of 33 falls below the Winter Garden average of 66. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cheese sauce cooling overnight still at 45F/walk in cooler.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cheese sauce cooling overnight still at 45F/walk in cooler.
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw salmon cold holding overnight at 45F/walk in cooler. Home made ranch dressing (with buttermilk) cold holding overnight at 52F/front pizza station cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon cold holding overnight at 45F/walk in cooler. Home made ranch dressing (with buttermilk) cold holding overnight at 52F/front pizza station cooler. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Can opener soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./bar ice machine.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates and bowls next to pizza oven/ **Repeat Violation**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./grouper fillet and tuna/immediately removed form packaged/ **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Stove soiled.
23-03-4
Basic - Single-service articles improperly stored./opened bag pizza box on floor/near pizza oven/ **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./establishment packaged raw chicken wings using a reduced oxygen method with no label. Per manager, raw chicken wings packaged yesterday.
03G-53-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink/ **Repeat Violation**
36-27-5
33
Jul 24, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./kitchen cook line reach in cooler. - From follow-up inspection 2025-07-24: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flour bins exterior soiled. - From follow-up inspection 2025-07-24: **Time Extended**
23-03-4
90
Jul 23, 2025
Food-Licensing Inspection
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition./6 packs of tuna cubes thawed in walk in cooler/all bags are sealed and unopened.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy meatballs 51F, marbled potatoes 51F, potato chip 47F, cooked Brussel sprouts 53F, chicken salad 51F/all inside reach in cooler near the back door overnight. Fresh cream base sauce 47F, pizza station overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy meatballs 51F, marbled potatoes 51F, potato chip 47F, cooked Brussel sprouts 53F, chicken salad 51F/all inside reach in cooler near the back door overnight. Fresh cream base sauce 47F, pizza station overnight. **Warning**
03A-02-5
High Priority - Live, small flying insects found/observed approximately 15 flying insects in the room with ice machine at the bar. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green and brown cutting boards soiled.
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./one hand sink unable to dispense soap/red light on battery.
31B-06-4
Basic - Ice buildup in reach-in freezer. Pizza station small reach in freezer for ice cream.
14-69-4
Basic - In-use utensil stored in sanitizer between uses./pizza station and kitchen prep table next to oven.
10-18-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./kitchen cook line reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flour bins exterior soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./all reach in coolers at the bar interior soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler./kitchen cook line reach in cooler with standing water.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored over spinach dip/walk in cooler. Unwashed tomatoes stored over cooked potatoes/walk in cooler.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates next to pizza oven.
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./6 packs of tuna cubes thawed in walk in cooler/sealed.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items/Employee's hat stored next to pizza boxes
40-06-5
26
Feb 7, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Live, small flying insects found 3 flying insects at the bar **Repeat Violation**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Operator moved to freezer for quick chill. Mac and cheese (48F); Spinach and Artichoke Dip (46F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese and spinach artichoke dip in walk in cooler.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled on prep area. **Repeat Violation**
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler at prep area. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled Reach in cooler gaskets in prep area soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At prep station on cook line Operator cleaned. **Corrected On-Site**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked wings and Au Jus. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-17-4
52
Oct 29, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 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. 0 ppm at the bar. manager changed it was empty. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects at bar area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with metal pans. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. 2 with date of birth missing. Manager filled out. **Corrected On-Site**
53B-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dry storage area 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. Employees water cup above prep table in the kitchen Shirt and hat on rack with to go boxes and bags **Repeat Violation**
40-06-5
Basic - Floor area(s) covered with standing water. At bat area next to dish washer.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in kitchen area. **Corrected On-Site** **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen area at 76F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of cook line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler gaskets Vents in dry storage
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and peppers over cooked chicken wings in walk in cooler. Manager corrected. **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. In kitchen area
29-11-4
35
Apr 19, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scampi butter 58F. In reach in overnight. Disposed of by operator. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -2 handbags on clean dish rack **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. -gasket torn on reach in cooler by mop sink **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer. -reach in freezer in back cook line area **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -both microwaves in prep area
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -at bar handwash sink **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -raisins **Corrected On-Site** **Repeat Violation**
02D-01-5
61
Dec 22, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Mar 24, 2023
Routine - Food
6 critical violations. 13 major violations. 15 minor violations.
View 34 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./fresh garlic with butter sauce dated more than 1 month. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fresh garlic with butter on buns at 66F, less than 4 hours per chef/moved back to reach in cooler for temperature recovery. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw pork, walk in cooler/ **Warning**
08A-20-5
High Priority - Dish washer handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands./advised/ **Corrected On-Site** **Warning**
12A-02-4
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. **Warning**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./kitchen employees touched raw fish then handle ready to eat chicken/advised/ **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./hand sink by kitchen entrance 96F and dish washing area 89F. **Repeat Violation** **Warning**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ambient cooling diced tomatoes 61F wrapped in walk in cooler, 58F another 45 minutes later still wrapped in plastic. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./bar area hand sink, across from ice machine. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as a dump sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Identity of food or food product misrepresented./menu board promoted snapper but the establishment has no proof of the fish item is snapper./manager removed snapper from the menu board. **Warning**
52-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front kitchen/ **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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.bar dish machine not on original plan. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Front kitchen. Bar hand sink. **Repeat Violation** **Warning**
31B-03-4
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./several employee's training certificates expired. **Warning**
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above main kitchen prep table. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./party trays store on raptor shelve/storage area. **Warning**
24-05-4
Basic - Clean utensils stored between equipment and wall./knives stored in between coolers/ **Corrected On-Site** **Warning**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on top shelve over kitchen make table and on expo area/ **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing bracket and watches while preparing food. **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./front line cook with no beard guard. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Flatbread serving board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./main kitchen oven and two microwaves. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Main kitchen cold drawers gaskets soiled. Bread roller bottom with debris build up. **Warning**
23-03-4
Basic - Stored food not covered./cut fruits at bar area. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name./brown sugar, cornmeal containers not labeled/main kitchen. **Warning**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
5
Dec 7, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Strainer full of lemons and oranges inside hand wash sink at bar. Evidence of dumping present . - From follow-up inspection 2022-12-07: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Both hand sinks located close to dish area with temperature of 73F. - From follow-up inspection 2022-12-07: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on pantry station. - From follow-up inspection 2022-12-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair.Gaskets on reach in cooler at entree area on build station. - From follow-up inspection 2022-12-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.Standing water on floor under dish machine located at bar. **Repeat Violation** - From follow-up inspection 2022-12-07: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak coming from dish washer machine located at bar, creating standing water on floor. - From follow-up inspection 2022-12-07: **Time Extended**
29-11-4
67
Frequently Asked Questions
When was Urban on Plant Kitchen & Bar last inspected?
The most recent health inspection at Urban on Plant Kitchen & Bar on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Urban on Plant Kitchen & Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Urban on Plant Kitchen & Bar.
How does Urban on Plant Kitchen & Bar compare to other restaurants in Winter Garden?
Urban on Plant Kitchen & Bar most recently scored 33 out of 100, which is lower than the Winter Garden average of 66.
Has Urban on Plant Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Urban on Plant Kitchen & Bar have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Urban on Plant Kitchen & Bar 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 Urban on Plant Kitchen & Bar inspected?
Based on the inspection history on file, Urban on Plant Kitchen & Bar is inspected around three times per year on average.
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