DirtyFLRestaurant Inspection Data

THE ALFOND INN

THE ALFOND INN in WINTER PARK has 9 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 2 days ago · 9 reports on file

300 New England Avenue
Florida, 32789
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3691845

Inspection Completed - No Further Action

11/3/2025· 4mo ago

Visit ID: 13564268

Met Inspection Standards

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator covered ice and cleaned during inspection Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on cutting board at cook line. Operator removed Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pepsi reach in cooler at prep station Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Potatoes date marked 10/24 and Cooked lamb date marked 10/25. More than 7 days from preparation. Operator discarded
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at 100F for less than 2 hours. Operator reheated to 165F Corrected On-Site

3/25/2025· 11mo ago

Visit ID: 10718130

Met Inspection Standards

1 int, 4 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice around curtains at walk in freezer entrance
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 78F. Operator discarded water Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label Corrected On-Site

11/12/2024· 1y 4mo ago

Visit ID: 8754555

Met Inspection Standards

8 high, 1 int, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust over prep station
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in cook line Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for Line cook engaging in food preparation
  • 14-11-5:Basic - Equipment in poor repair. Hot box in kitchen internal temperature 90F and reach in cooler in prep station internal temperature 48F
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep station Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris in prep station
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Line cook reach in cooler Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers in prep reach in cooler
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In pepsi cooler next to walk in cooler
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Bread containers and parmesan crisp container
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over RTE in walk in cooler. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chorizo gravy in walk in cooler 10/31
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chorizo gravy 10/31
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator Cooling over night in walk in cooler Chili 50F, chowder 51F, corn chowder 50F butter 48F shredded cheese 48F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 48F and shredded cheese at 48F per operator more than 4 hours
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits cakes 82F and cooked onions 85F less than 4 hours. Operator discarded
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Black cod is indicated in the Menu. No proof of identity for product. Invoice with Samuels and son Corrected On-Site

6/26/2024· 1y 8mo ago

Visit ID: 8695786

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. Warning - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Facility placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. Warning - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-26: **Time Extended**

6/17/2024· 1y 8mo ago

Visit ID: 8649581

Follow-up Inspection Required

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. Warning - From follow-up inspection 2024-06-17: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Facility placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. Warning - From follow-up inspection 2024-06-17: **Time Extended**

4/9/2024· 1y 11mo ago

Visit ID: 8499210

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor.Soda boxes kept in floor by walk in cooler. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over fries in reach in freezer. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tenders and breast stored in reach in cooler under waffle maker , kept overnight with temperatures of 46F, chicken breast 45F 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. Butter kept at room temperature for less than 4 hrs with no time marked Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No written plan for butter kept on time control. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Facility placing raw meats and cold cuts in ROP bags. No approved plan found on the special processes list. Warning

9/20/2023· 2y 5mo ago

Visit ID: 8498655

Met Inspection Standards

1 int, 1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around floor by door and speed racks at walk in freezer - From follow-up inspection 2023-09-20: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order Tags not marked with the last date served - From follow-up inspection 2023-09-20: **Time Extended**

9/13/2023· 2y 6mo ago

Visit ID: 8366539

Follow-up Inspection Required

4 high, 4 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop panko at prep station Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Located across from beer keg walk in cooler Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around floor by door and speed racks at walk in freezer
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and sugar had scoop handles in direct contact with product Tongs stored on oven door handles at cooks line Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese at reach in cooler at cooks line Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 5lbs of clams no tag at walk in cooler
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Green chemical stored next to flour at small storage area next to ice machine Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order Tags not marked with the last date served
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 5lbs of clams no tag in walk in cooler
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and hollandaise sauce with no time plan. Emailed operator time plan **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Green chemical with no label Corrected On-Site