DirtyFLRestaurant Inspection Data

FLUFFY'S

Food safety records indicate FLUFFY'S in WINTER HAVEN has 7 inspections with a 3.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

1174 Havendale Boulevard Northwest
Winter Haven, Florida, 33881
Polk County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13490019

Met Inspection Standards

1 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of debris in the interior of the ice machine/bin. Observed on interior white shield. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top area of machine. Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed on soft drink drain rack. Employee removed ice scoop. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in Pepsi glass door unit.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed in chest freezer bread in black trash bag.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

8/12/2025· 7mo ago

Visit ID: 10882188

Met Inspection Standards

4 basic

  • 22-20-5:Basic - Accumulation of debris in the interior of the ice machine/bin. Observed on interior shield.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area of unit.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in pico de gallo in flip top unit across from grill.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, and food debris. Observed on sides of cook line equipment.

1/27/2025· 1y 1mo ago

Visit ID: 8866204

Met Inspection Standards

1 high, 1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hair net during inspection.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed Knives in between reach in cooler on cook line. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on trash can on cook line. Employee removed tongs and took to ware washing area. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack eggs and continued to grab clean dishes with no glove change. Coached employee on proper hygiene washing procedures and took dishes to ware washing area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee removed Bowl in hand sink in prep area. Corrected On-Site

8/20/2024· 1y 6mo ago

Visit ID: 8758911

Met Inspection Standards

1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in dry storage and expo window on cook line. Employee throughout All cups.Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil on floor in dry storage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris in between equipment on cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice and lemon in hand sink in ware washing area. Operator removed lemon from sink. **Corrective Action Taken**

12/8/2023· 2y 3mo ago

Visit ID: 8460953

Met Inspection Standards

1 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table on cook line. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Corrected On-Site

8/2/2023· 2y 7mo ago

Visit ID: 8460314

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom panel missing on the side by side reach in cooler in the back prep area next to the employees restroom. Warning - From follow-up inspection 2023-08-02: Panel missing **Time Extended**

8/1/2023· 2y 7mo ago

Visit ID: 8368133

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Bottom panel missing on the side by side reach in cooler in the back prep area next to the employees restroom. Warning
  • 08B-38-4:Basic - Food stored on floor. A case of Keebler ice cream cones on the floor in the service station area. Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Egg cartons used to drain the bacon. I informed the operator the egg cartons can't be reused for any other purpose. Operator discarded the cartons and informed the employee. **Corrective Action Taken** Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink on the front counter next to the cash register. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The operator put ice under the products. diced ham (47F - Cold Holding); shredded cheese (47F - Cold Holding); crumble sausage (46F - Cold Holding); feta cheese (46F - Cold Holding) Inside the top and bottom section of the large flip top reach in cooler across from the cook line. Warning
  • 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. Eggs on the prep table in the kitchen. Operator was able to determine the time. Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided the operator with a copy Corrected On-Site Warning