FORD'S GARAGE
8201 VINELAND AVE STE 1801, Orlando FL 32821 · 407.602.3673
Last inspected Feb 11, 2026 · 10 visits since July 2023
JAN 24
JUL 24
JAN 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground bison over whole muscle beef in walk-in
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023002812 | Sep 13, 2022 | Feb 3, 2023 | $400 |
Inspection history
10 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender hald line for drink with bare hands. Operation coached employee
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127-128F - Hot Holding) cheese sauce (117F - Hot Holding) on cookline. Operator discarded
Single-service articles improperly stored. To go container case on floor in server station
Single-service articles not stored inverted or protected from contamination. Coffee filters at server station
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Location is a test location for auto service charge.
Single-service articles not stored inverted or protected from contamination. Coffee filters at service station
Mar 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Per operator
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration
Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink
Handwash sink used for purposes other than handwashing. At bar, using as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination
Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination
No handwashing sign provided at a hand sink used by food employees. At bar
Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Per operator
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration
Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to mop sink, on plans appears to have never been installed
Handwash sink used for purposes other than handwashing. At bar, using as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination
Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination
No handwashing sign provided at a hand sink used by food employees. At bar
Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Per operator
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line handled raw ground beef then changed gloves and handled bread. Operator coached employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade ranch (65F - Cold Holding) portioned dressings on ice at pass at server area. raw fish (40-47F - Cold Holding); on cook line make table insufficient to keep product cold. Our one hour, operator will place under refrigeration
Handwash sink not accessible for employee use at all times. At bar, drain in sink, using as dump sink
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to mop sink, on plans appears to have never been installed
Handwash sink used for purposes other than handwashing. At bar, using as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Cleaned and sanitized equipment or utensils not properly stored. Plates on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination
Food stored in a prohibited area. Tortilla chips and other items on metro shelving under equipment motor at end of cookline, plans show area to be soda dispensing system and CO2 tank. Operator will place a barrier between the source of possible contamination
No handwashing sign provided at a hand sink used by food employees. At bar
Working containers of food removed from original container not identified by common name. Bin of corn starch in prep area
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave cookline with gloves on, open walk-in cooler, return to cookline with product and begin working. Operator coached employee on proper glove changing
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station
Clean utensils stored between equipment and wall. Knife on cookline
Cleaned and sanitized equipment or utensils not properly stored. Dished stored below raw ahi tuna in reach in cooler ne t to salad station
No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawer holding ground beef
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave cookline with gloves on, open walk-in cooler, return to cookline with product and begin working. Operator coached employee on proper glove changing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table; guacamole with cut tomatoes (50F - Cold Holding); pico (47F - Cold Holding); garlic aioli (47F - Cold Holding); blue cheese (47F - Cold Holding) top of cookline make table, ground beef (43-45F) in cooler drawer under cookline. in unit less then four hours, pls ed ice bags on top. pasta (60F - Cold Holding) on counter top, less then four hours, placed in walk-in cooler
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station
Clean utensils stored between equipment and wall. Knife on cookline
Cleaned and sanitized equipment or utensils not properly stored. Dished stored below raw ahi tuna in reach in cooler ne t to salad station
Equipment in poor repair.dish machine in kitchen not working.
No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawer holding ground beef
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cooked ribs in cookline lowboy
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground bison over whole muscle beef in walk-in
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placed incorrectly
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Employee with no beard guard/restraint while engaging in food preparation. Cook on cookline
Equipment and utensils not properly air-dried - wet nesting. At dish area
Raw fruits/vegetables not washed prior to preparation. Evidenced by stackers on avocado on cookline
Jul 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom make table facing the grill; pulled pork (47F - Cold Holding)-shredded cheese yellow (47F - Cold Holding) Operator stated that was checked 2 hours ago and was 41,then he moved it the main cooler to cool it down.
Handwash sink used for purposes other than handwashing. Observed ice at the employee hand sink.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream at the walk-in cooler no label.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Storage area.
In-use wet wiping cloth/towel used under cutting board. By the make table.
Old labels stuck to food containers after cleaning. Storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
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.