BYTE AND DYVE
14501 GROVE RESORT AVE, Winter Garden FL 34787 · 407-818-5556
Last inspected May 27, 2026 · 5 visits since August 2024
3 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,46 f held less than four hours discarded by operator.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Technician has been called.Bar dishmachine.
Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 3 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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Technician has been called.Bar dishmachine.
Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers.
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,46 f held less than four hours discarded by operator.
No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Technician has been called.Bar dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the bar area.
Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers.
Nothing was found. The inspector recorded no violations at all.
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.