DirtyFLRestaurant Inspection Data

SIZZLIN GREENS

Health inspection records show SIZZLIN GREENS in WINTER GARDEN has 5 inspections with a food safety rating of 2.2/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

12639 W COLONIAL DR STE C

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13474416

Met Inspection Standards

1 high, 4 int, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 22-20-5:Basic - Accumulation of substance in the interior of the ice machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-62-4:Basic - Light not functioning./two lights burn out/front cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade avocado ranch dressing cold holding at 54F/less than 4 hours/iced/rechecked 30F/ Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./two sheet pans with cookies on top of front line hand sink/removed/ Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./sanitizing bottle on dish rack not labeled/ Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./one cook line hand sink water temperature at 69F.

7/28/2025· 7mo ago

Visit ID: 10872834

Met Inspection Standards

1 high, 3 int, 5 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers in prep room. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawer gasket soiled.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry./ Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled chicken hot holding at 128F on grill, less than 4 hours/chicken recooked to 174F/ Corrected On-Site
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held less than 48 hours not labeled with the begin and end time of the products/soups, chili.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board/prep room. Cutter soiled/prep room.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

4/1/2025· 11mo ago

Visit ID: 10756045

Met Inspection Standards

2 high, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on dish rack in ware washing area.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. One female at front line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler. Operator cleaned. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. Operator hung mops Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.Expires 4-1-25
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill Sautéed Onions (49F - Cold Holding) **Corrective Action Taken**

1/8/2025· 1y 2mo ago

Visit ID: 8762679

Met Inspection Standards

2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice Bin to the left of the dish washer
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over prep table soiled
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottles and bag next to to go containers. Operator removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic container on dish rack.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter soiled.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Store next to single service container. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table soiled. Can opener soiled Soda Nozzles in dining area
  • 53B-13-5: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.

4/4/2024· 1y 11mo ago

Visit ID: 8536576

Met Inspection Standards
  • N/A:No Violations Were Observed