FORD'S GARAGE
8201 Vineland Avenue
Orlando, Florida, 32821
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Per operator Corrected On-Site Repeat Violation - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-03-03: **Time Extended**
Food safety inspection conducted on 3/3/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 1/30/2025
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
- 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2025-01-30: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area - From follow-up inspection 2025-01-30: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Per operator Corrected On-Site Repeat Violation - From follow-up inspection 2025-01-30: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to mop sink, on plans appears to have never been installed Warning - From follow-up inspection 2025-01-30: Operator states sink is on order and will be reinstalled **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar, using as dump sink - From follow-up inspection 2025-01-30: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2025-01-30: **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 1/23/2025
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken**
- 08B-37-4:Basic - Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area
- 22-41-4: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. Per operator Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to mop sink, on plans appears to have never been installed Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, using as dump sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar
Food safety inspection conducted on 1/23/2025 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 8/2/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Knife on cookline Corrected On-Site - From follow-up inspection 2024-08-02: **Time Extended**
- 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Dished stored below raw ahi tuna in reach in cooler ne t to salad station Corrected On-Site - From follow-up inspection 2024-08-02: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawer holding ground beef - From follow-up inspection 2024-08-02: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef Corrected On-Site Repeat Violation - From follow-up inspection 2024-08-02: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave cookline with gloves on, open walk-in cooler, return to cookline with product and begin working. Operator coached employee on proper glove changing **Corrective Action Taken** - From follow-up inspection 2024-08-02: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site Repeat Violation - From follow-up inspection 2024-08-02: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station Corrected On-Site - From follow-up inspection 2024-08-02: **Time Extended**
Food safety inspection conducted on 8/2/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/31/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife on cookline Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Dished stored below raw ahi tuna in reach in cooler ne t to salad station Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair.dish machine in kitchen not working. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawer holding ground beef
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave cookline with gloves on, open walk-in cooler, return to cookline with product and begin working. Operator coached employee on proper glove changing **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table; guacamole with cut tomatoes (50F - Cold Holding); pico (47F - Cold Holding); garlic aioli (47F - Cold Holding); blue cheese (47F - Cold Holding) top of cookline make table, ground beef (43-45F) in cooler drawer under cookline. in unit less then four hours, pls ed ice bags on top. pasta (60F - Cold Holding) on counter top, less then four hours, placed in walk-in cooler **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station Corrected On-Site
Food safety inspection conducted on 7/31/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 1/5/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cookline
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by stackers on avocado on cookline Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cooked ribs in cookline lowboy Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground bison over whole muscle beef in walk-in Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placed incorrectly Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site
Food safety inspection conducted on 1/5/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 7/5/2023
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen . Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. By the make table .
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Storage area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
- 22-41-4: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. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom make table facing the grill ; pulled pork (47F - Cold Holding)-shredded cheese yellow (47F - Cold Holding) Operator stated that was checked 2 hours ago and was 41 ,then he moved it the main cooler to cool it down. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice at the employee hand sink .
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream at the walk-in cooler no label .
Food safety inspection conducted on 7/5/2023 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).