EMPANADA & CO
426 W PLANT ST, Winter Garden FL 34787 · 407-516-4623
Last inspected Jul 22, 2026 · 6 visits since October 2023
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided to operator
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee with no beard guard/restraint while engaging in food preparation.
No conspicuously located ambient air temperature thermometer in hot holding unit on frontline
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw egg wash stored over dough/reach in cooler/
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./per employee, there is no hot water at hand sink, pump not working, water temperature at 76F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ common area hand sink hand sink interior soiled.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to reach in freezer for quick chill. rechecked 43F Pooled eggs (58F - Cold Holding)
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled. Operator cleaned
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Empanada (128F - Hot Holding) Operator turned up heat
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided to operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -emailed form to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -training certificate for employee JH not on site. Operator states they have been trained.
Spray bottle containing toxic substance not labeled.
No Heimlich maneuver/choking sign posted. -provided to operator
Opened employee beverage container in a cold holding unit with food to be served to customers.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over cheese in reach in cooler/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available/
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./hot water not functioning/water at 75F.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2022.
No handwashing sign provided at a hand sink used by food employees./hand sink.
Opened employee beverage container in a cold holding unit with food to be served to customers./
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.