DirtyFLRestaurant Inspection Data

URBAN ON PLANT KITCHEN & BAR

URBAN ON PLANT KITCHEN & BAR in WINTER GARDEN has 3 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 3 reports on file

132 Plant Street
Florida, 34787
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 3 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13471809

Met Inspection Standards

4 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./bar ice machine.
  • 24-05-4: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
  • 06-09-1: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
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Stove soiled.
  • 25-05-4:Basic - Single-service articles improperly stored./opened bag pizza box on floor/near pizza oven/ Corrected On-Site
  • 03G-53-1: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.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink/ Repeat Violation
  • 03D-02-5: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.
  • 01B-36-5: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-02-5: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.
  • 03A-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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Can opener soiled.

7/24/2025· 8mo ago

Visit ID: 13470165

Met Inspection Standards

2 basic

  • 05-09-4: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**
  • 23-03-4: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**

7/23/2025· 8mo ago

Visit ID: 13457449

Follow-up Inspection Required

4 high, 2 int, 11 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates next to pizza oven.
  • 06-09-1: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.
  • 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's hat stored next to pizza boxes
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Pizza station small reach in freezer for ice cream.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses./pizza station and kitchen prep table next to oven.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./kitchen cook line reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flour bins exterior soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./all reach in coolers at the bar interior soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler./kitchen cook line reach in cooler with standing water.
  • 08B-17-4: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.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
  • 35A-02-7:High Priority - Live, small flying insects found/observed approximately 15 flying insects in the room with ice machine at the bar. Warning
  • 01B-13-4: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-02-5: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.
  • 03A-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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green and brown cutting boards soiled.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./one hand sink unable to dispense soap/red light on battery.