FORDS GARAGE
5375 HAMLIN GROVES TRAIL, Winter Garden FL 34787 · 407-887-3673
Last inspected May 4, 2026 · 9 visits since July 2023
JUN 24
NOV 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Three Live, small flying insects found by the dishwashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Three Live, small flying insects found by the dishwashing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding drink nozzles. Iced tea holder is soiled. Small white cutting board is stained.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired 4/2026.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build under heat lamps in kitchen.
Sanitizer bucket stored next to gloves in kitchen area.
Unwashed tomatoes stored over ready to eat lettuce in walk in cooler.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority5 Intermediate11 Basic
Show 23 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 ran 4 times
Nonfood-grade containers used for food storage - direct contact with food. Truffle oil in bottle made for chemical
Server handled soiled dishes or utensils and then prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.operator discarded butter (75F - Cold Holding) cut lettuce (47F - Cold Holding)Afterwards,lettuce,35 f.
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 and the time removed from temperature control cannot be determined. Tomatoes sliced in kitchen
Toxic substance/chemical improperly stored. Grease strip stored next to canola oil
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb wrong side
Food-contact surface soiled with food debris, mold-like substance or slime. Stainless racks soiled and rusted sheet pan size Dicer Burger maker Under shake nozzle Oasis nozzles Nozzles both tea machine
Handwash sink not accessible for employee use at all times. Bar bar hand sink blocked by paper towel dispenser
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. Cooked mushrooms and French onion soup 6 days
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled.pink liquid in dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area
Employee with no beard guard/restraint while engaging in food preparation cooking
Equipment and utensils not properly air-dried - wet nesting.
Equipment or utensils not designed or constructed in a durable manner. Tops of dry goods container cracked cornstarch and flour
Food-contact surface not smooth and easily cleanable. Sliced plastic warn and frayed on clean rack
Hole in or other damage to wall in dish area multiple holes
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko
In-use utensil stored in standing water less than 135 degrees Fahrenheit bar
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heat lamp over fries soiled Spray head pre rinse soiled
Old labels stuck to food containers after cleaning.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Mushroom,127 f held less than four hours is reheated to 165 f.Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch,54 f held less than four hours transferred to walk in freezer for a quick chill.After,1 hour,41 f.
Toxic substance/chemical improperly stored.Stainless steel cleaner stored on top of the dishmach.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained at the bar. Island oasis nozzle is soiled at bar. Interior of sprayer hose is soiled at dishwashing area. Interior of ice scoop holder is soiled at the bar. Ice tea holder is soiled at the bar area.
Handwash sink not accessible for employee use at all times.Blocked by cart.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired 2/25.
Interior of microwave has accumulation of black substance/grease/food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area. Grill cover has a residue build up in kitchen. Interior of fryer cabinets have a grease build up.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flying insects in back storage area across from mop sink. 15 behind rack storing tomatoes in back storage next to mop sink area.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flying insects in back storage area across from mop sink. 15 behind rack storing tomatoes in back storage next to mop sink area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Move to freezer for quick chill. Fish (46F - Cold Holding) Raw Chicken (52F - Cold Holding) Blu Cheese dressing (52F - Cold Holding)
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse 145F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed filled out and posted.
Floor soiled/has accumulation of debris. In walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
In-use ice scoop stored on soiled surface between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves on cook line soiled. Operator cleaned
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket across from mop sink
Jun 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Iced tea basket is soiled. Can opener is soiled. Interior of island oasis machine is soiled. Shelves are soiled in the walk in cooler area. Interior of oven is soiled.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature control without a HACCP plan approved by the Division of Hotels and Restaurants.Operator placed the gravy in containers.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.1 4 7 Academy.
Spray bottle containing toxic substance not labeled.Operator discarded.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dishmachine area. Fryer station has a residue build up under the heat lamps. Exterior of ice machine is soiled.
Sanitizer bucket stored next to clean equipment under prep table.
Unwashed cilantro stored over cole slaw in walk in cooler.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,47 f,raw beef,47 f held less than four hours transferred to walk in freezer for a quick chill. Afterwards,raw beef,40 f,cheese,41 fCorrective Action TakenCorrected On-SiteRepeat Violation**
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Ice scoop holder is soiled. Iced tea dispenser holder is soiled. Island oasis nozzle is soiled at the bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided a copy to operator.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.Bar area.
Accumulation of black/green mold-like substance in the interior of the ice bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Insect control device installed over food preparation area.Cutlery assembly station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dishmachine area. Fryer station has a residue build up over the heat shield and surrounding areas.
Sanitizer bucket stored next to clean cutting boards in kitchen.
Walk in cooler and dish storage shelves have accumulation of soil residues.
Water leaking from pipe at mop sink area.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Caulkng soiled with accumulated grease, food debris, and/or dust on soiled side dish table.
Gap around ceiling pipes over fryer an dish area. Holes in wall in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heat shield soiled over fry holder
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.