WINTER GARDEN RESTAURANT
7 Dillard Street
Florida, 34787
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
3
Intermediate
2
Basic
15
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in the kitchen soiled.
- 24-05-4: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
- 40-06-5: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
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One female on cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in ware washing area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under and behind equipments on cook line soiled. Floor in walk in freezer. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At cook line. Operator removed. Corrected On-Site Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer and heat lamp soiled.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers cut and not washed.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back kitchen area soiled.
- 14-17-4:Basic - Walk-in freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm. operator added chlorine reached 50 ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer Operator corrected. Corrected On-Site
- 03A-02-5: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)
- 03B-01-6: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
- 22-02-4: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
- 11-26-1: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
Food safety inspection conducted on 1/21/2025 revealed 20 total violations (3 high priority, 2 intermediate, 15 basic).
Inspection on 10/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/19/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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 cell phone stored over French toast batter, kitchen food rack/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic cups at front wait station.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy grease build up under deep fryers. Walk in freezer floor soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Two kitchen hand sinks faucet leaking. One of the three compartment sink leaking.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./chlorine 0ppm, under kitchen steam table.
- 21-04-4:Basic - Wiping cloth/towel used under cutting board. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024. Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken eggs/cook line.
- 41-15-5: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.
- 02B-01-5: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
Food safety inspection conducted on 8/19/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 1/19/2024
High Priority
6
Intermediate
1
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler in the kitchen.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bottle of cooking oil next to managers office.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 36-62-4:Basic - Light not functioning. One hood light over the stover the stove. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster in the back of restaurant.
- 29-08-4:Basic - Plumbing system in disrepair. No cold water at both hand washing sink.
- 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Old equipment stored in dumpster area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dishwashet
- 12A-13-4: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.
- 08A-05-6: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-20-5: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
- 03A-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
- 03F-02-5: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
- 03B-01-6: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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife cover and ice in sink next to the cooks line. Repeat Violation
Food safety inspection conducted on 1/19/2024 revealed 16 total violations (6 high priority, 1 intermediate, 9 basic).
Inspection on 9/8/2023
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing over walk in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored with food in kitchen
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on clean rack near dishwasher
- 36-62-4:Basic - Light not functioning in hood
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of potatoes storage container heavily soiled
- 14-33-4:Basic - Shelves with rust that has pitted the surface throughout establishment
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat spinach in walk in cooler. Corrected On-Site
- 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. Operator rapid chill to 41°f shred cheese (56F - Cold Holding) **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Rapid Reheating to 165°f sausage links (117F - Hot Holding) sausage's (195F - Reheating) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine heads heavily soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand wash sink in kitchen
Food safety inspection conducted on 9/8/2023 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).