Winter Garden Restaurant
Last inspected: Feb 26, 2026
45
Score
Across the available record, Winter Garden Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Feb 26, 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 17 violations per visit.
“Employee personal items stored” comes up most often, recorded five times in the inspection record.
That's lower than the typical Winter Garden restaurant, which scores around 66. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked sausage holding at 49F in ice/insufficient ice/moved back to walk in cooler/rechecked 41F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
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./one new prep employee/less than 1 month/employee signed form immediately/ **Corrected On-Site**
11-26-1
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./one front house employee certificate expired.
53B-14-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket on bread rack/removed. Employee's cell phone on prep table/removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris./heavy grease build up under cook line cooking equipments. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor./cooked potatoes in walk in cooler/ **Corrected On-Site**
08B-47-4
Basic - Light not functioning./one light out/cook line.
36-62-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/front coffee station/ **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
45
Oct 16, 2025
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From two days prior per date marking. Pumpkin Pancake batter (49F - Cold Holding) Butter (67F - Cold Holding) per operator less than 4 hours moved to cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From two days prior per date marking. Pumpkin Pancake batter (49F - Cold Holding)
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in same container as raw pork in walk in freezer. Operator removed. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. **Repeat Violation**
22-02-4
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor in the corner of steam table. Floor by cook line.
36-73-4
Basic - Hole in or other damage to wall. Holes in wall by reach in cooler at cook line.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink when entering the kitchen.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar at front counter
02D-01-5
23
Jan 21, 2025
Routine - Food
3 critical violations. 2 major violations. 15 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer Operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours Shredded Cheese (66F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours manager reheated. Rechecked 201 Green beans (66F - Hot Holding) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled White Cutting boards op prep tables in kitchen area soiled. **Repeat Violation**
22-02-4
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. Employee filled out and manager signed. **Corrected On-Site**
11-26-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm. operator added chlorine reached 50 ppm. **Corrected On-Site**
21-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled. **Repeat Violation**
36-27-5
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back kitchen area soiled.
22-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf above breast and pancake batter. **Repeat Violation**
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers cut and not washed.
08B-39-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks on shelves on storage rack outside walk in cooler
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in the kitchen soiled.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer and heat lamp soiled.
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use wet wiping cloth/towel used under cutting board. At cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Floor soiled/has accumulation of debris. Floor under and behind equipments on cook line soiled. Floor in walk in freezer. **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in ware washing area.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. One female on cook line
13-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
25
Oct 30, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, under kitchen small prep table.
41-15-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken eggs/cook line.
01B-14-4
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024. **Admin Complaint**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./eggs, steak and burgers not identified on menu. **Warning**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./chlorine 0ppm, under kitchen steam table.
21-08-4
Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone stored over French toast batter, kitchen food rack/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic cups at front wait station.
24-08-4
Basic - Floor soiled/has accumulation of debris. Heavy grease build up under deep fryers. Walk in freezer floor soiled.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Two kitchen hand sinks faucet leaking. One of the three compartment sink leaking.
29-11-4
39
Jan 19, 2024
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
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. Raw shell eggs **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (56F - Cold Holding) per operator less than four hours. **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Turkey bacon stored over raw ground beef. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food raw ground beef over ready to eat sausages walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male in dishwashing area.
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Rice 117F, cooked beef patties 117F and home fried potatoes 96 held less than one hour per operator. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Knife cover and ice in sink next to the cooks line. **Repeat Violation**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler in the kitchen.
23-24-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Bottle of cooking oil next to managers office.
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Light not functioning. One hood light over the stover the stove. **Repeat Violation**
36-62-4
Basic - Open dumpster lid. Dumpster in the back of restaurant.
33-16-4
Basic - Plumbing system in disrepair. No cold water at both hand washing sink.
29-08-4
Basic - Unnecessary items stored in garbage enclosure. Old equipment stored in dumpster area.
33-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dishwashet
36-27-5
23
Sep 8, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
39
Jan 27, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Bottle with cleaner next to clean equipment under preparation table. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cooked bacon. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. At the entrance of kitchen. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear an metal pans stored in shelf by dish machine area. **Repeat Violation**
24-08-4
Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan located next to preparation table. Soiled exterior of oven at cook line.
23-03-4
Basic - Plumbing system in disrepair. Hand was sink at entrance of kitchen.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed banana over ready to eat cooked potatoes at walk-in cooler. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels in preparation area. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine located in the kitchen.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. By exit back door **Repeat Violation**
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at preparation table at cook line next to stove.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on preparation table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server handling ice fro drinks at front counter. Employee handling food at preparation table. **Corrected On-Site**
13-07-4
37
Jul 13, 2022
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Pattie's 125 Hash browns 85 Roasted potatoes 80 Less than four hours per manager Reheated and 15 minutes later Sausage patties 170 Roasted potatoes 177 And discarded has browns Recommend that they place on time plan **Corrected On-Site**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.Expired 4-1-22 **Admin Complaint**
50-17-2
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, had sanitizer line in soap canister. Put in sanitizer canister and then was 50PPM **Corrected On-Site**
22-41-4
High Priority - Toxic substance/chemical improperly stored. fryer cleaner over toaster in kitchen. Oven cleaner bottle bottle stored next to clean dishes in dish room.
41-10-4
Basic - Buildup of food debris/soil residue on oven black splash and shelf **Corrected On-Site**
23-24-4
Basic - Clean silverware not stored inverted or in a protected manner on drink station. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing by back door.
36-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda bottle in walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags on front line and keys in beverage area. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting in dish room.
24-08-4
Basic - Exterior door has a gap on the side that opens to the outside.
35B-01-4
Basic - Light shield damaged/in disrepair in dish room.
38-01-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on cooks line.
25-06-4
Basic - Unwashed fruits/vegetables stored over with ready-to-eat food. Prepped lettuce tomato setups under unwashed tomatoes in walk in cooler. **Corrected On-Site**
08B-17-4
32
Frequently Asked Questions
When was Winter Garden Restaurant last inspected?
The most recent health inspection at Winter Garden Restaurant on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Winter Garden Restaurant?
Across the inspection record, “employee personal items stored” has been cited five times, more than any other issue at Winter Garden Restaurant.
How does Winter Garden Restaurant compare to other restaurants in Winter Garden?
Winter Garden Restaurant most recently scored 45 out of 100, which is lower than the Winter Garden average of 66.
Has Winter Garden Restaurant's inspection record improved over time?
No. Recent inspections at Winter Garden Restaurant have averaged around 17 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Winter Garden Restaurant 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 Winter Garden Restaurant inspected?
Based on the inspection history on file, Winter Garden Restaurant is inspected around two times per year on average.
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