DirtyFLRestaurant Inspection Data

FIDDLERS GREEN

FIDDLERS GREEN in WINTER PARK has 7 health inspections on record with an overall food safety rating of 3.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

544 W FAIRBANKS AVE UNIT 4B, WINTER PARK 32789

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13615598

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

1/20/2026· 1mo ago

Visit ID: 13486270

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath ice bins at bar
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line Corrected On-Site
  • 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. 00ppm chlorine. Operator will wash, rinse and sanitize at 3 compartment sink Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at bar Corrected On-Site

8/7/2025· 7mo ago

Visit ID: 10940149

Met Inspection Standards

2 int, 1 basic

  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line Corrected On-Site

2/4/2025· 1y 1mo ago

Visit ID: 8841807

Met Inspection Standards

1 int, 4 basic

  • 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 bag at prep table Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors around kitchen area soiled with food debris
  • 08B-38-4:Basic - Food stored on floor. Oil container next to dish area Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand wash sink next to dish area
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at bar area Corrected On-Site

7/26/2024· 1y 7mo ago

Visit ID: 8786204

Met Inspection Standards

1 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop inside powder sugar container Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees open drink container next to RTE food Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in dish area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In server area and cook line
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of cook line and griddle
  • 08B-38-4:Basic - Food stored on floor. Container with carrots in walk in cooler Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease around fryers
  • 08B-12-5:Basic - Stored food not covered. In tall reach in cooler, cut lettuce, sliced tomatoes. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar handwash sink

1/19/2024· 2y 1mo ago

Visit ID: 8440871

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at the cooks line soiled, ac vent at the cooks line as well
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and drip tray
  • 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. 0 -sanitizer was empty, changed primed and tested 50 ppm
  • 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. Scotch egg operator dated Corrected On-Site

7/10/2023· 2y 8mo ago

Visit ID: 8390827

Met Inspection Standards

1 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé bowl instead of scoop with handle
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at cooks line
  • 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 book bag stored on prep table at kitchen
  • 36-24-5:Basic - Hole in or other damage to wall. Wall by hand washing sink and prep table is damaged and has a hole
  • 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink between cooks line and prep area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at prep area and cooks line Floor at cooks line where grill and fryer are located
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at prep table
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with bleach no label Spray bottle of bleach stored on prep table