ALFOND INN BANQUET
300 EAST NEW ENGLAND AVE, Winter Park FL 32789 · 407.998.8090
Last inspected Mar 10, 2026 · 8 visits since September 2023
APR 24
NOV 24
MAR 25
NOV 25
MAR 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made ranch, marinara sauce, house made aioli date marked 11/2
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned during inspection
Floor tiles missing and/or in disrepair. Floor tiles in disrepair at entrance walk in freezer
Old labels stuck to food containers after cleaning. At dish area. Operator removed
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Blocked with racks At cook line
No paper towels or mechanical hand drying device provided at handwash sink. At server station
Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over clean utensils at dish area
Old labels stuck to food containers after cleaning. At dish area
Wet mop not stored in a manner to allow the mop to dry. At mop sink
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized eggs
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made ranch, marinara sauce, house made aioli date marked 11/2
Spray bottle containing toxic substance not labeled. Sani spray bottle in dish area no label
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar container
Ceiling tile missing. In chemical storage room
In-use wet wiping cloth/towel used under cutting board. In prep station
No handwashing sign provided at a hand sink used by food employees. Both Employee bathroom
Old labels stuck to food containers after cleaning. In clean containers in dish area
Water leaking from pipe and/or faucet/handle. Leaking pipe underneath handwashing sink next to dish area
Wet mop not stored in a manner to allow the mop to dry.
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats.
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 priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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 keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelve over clean lids
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelet and watch
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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 keeping food inROP bags for more than 48 hrs. Cold cuts and raw meats.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelve over clean lids
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelet and watch
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Small colored cutting boards stored at dry dish storage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on bottom shelf of prep table at scoops line
In-use tongs stored on equipment door handle between uses. In use tongs stored stored on handle of tilt skillet
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor next to prep table
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.