ALFOND INN
300 E NEW ENGLAND AVE, Winter Park FL 32789 · 407-998-8090
Last inspected Mar 10, 2026 · 9 visits since September 2023
APR 24
NOV 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Ready to eat sausage links. At prep cooler. Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic container inside flour bin. Operator discarded
Standing water in bottom of reach-in-cooler. Both reach in coolers at cook line
Nov 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator covered ice and cleaned during inspection
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
No conspicuously located ambient air temperature thermometer in holding unit. Pepsi reach in cooler at prep station
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice around curtains at walk in freezer entrance
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 78F. Operator discarded water
Old labels stuck to food containers after cleaning.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate10 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Bread containers and parmesan crisp container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over RTE in walk in cooler.
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
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
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
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
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
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust over prep station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in cook line
Employee with no beard guard/restraint while engaging in food preparation. No beard guard for Line cook engaging in food preparation
Equipment in poor repair. Hot box in kitchen internal temperature 90F and reach in cooler in prep station internal temperature 48F
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer
In-use wet wiping cloth/towel used under cutting board. In prep station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris in prep station
No conspicuously located ambient air temperature thermometer in holding unit. Line cook reach in cooler
Old labels stuck to food containers after cleaning. In use containers in prep reach in cooler
Reach-in cooler shelves with rust that has pitted the surface. In pepsi cooler next to walk in cooler
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines.
Jun 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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.
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
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
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.
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.
Food stored on floor.Soda boxes kept in floor by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer lines.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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
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
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
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.
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
Stop Sale issued due to adulteration of food product. 5lbs of clams no tag at walk in cooler
Toxic substance/chemical improperly stored. Green chemical stored next to flour at small storage area next to ice machine
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
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
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
Spray bottle containing toxic substance not labeled. Green chemical with no label
Bowl or other container with no handle used to dispense food. Bowl used to scoop panko at prep station
Carbon dioxide/helium tanks not adequately secured. Located across from beer keg walk in cooler
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
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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.