FORDS GARAGE
3210 MARGARITAVILLE BLVD, Kissimmee FL 34747 · 407-815-3673
Last inspected Jul 22, 2026 · 14 visits since October 2023
NOV 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buttermilk in walk-in cooler. Operator moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of headphones on prep table next to warming cabinet, operator removed.
In-use tongs stored on equipment door handle between uses. Two pIrs of tongs on grill equipment handle on cook line. Operator removed.
Open dumpster lid. Three dumpsters with lid open. Operator closed.
Show the remaining 1 finding ▾
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table next to warming cabinet, operator removed.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink at dish machine blocked by speed rack. Operator moved speed rack.
Food storage container/container lid cracked or broken. Plastic containers containing pasta cracked, operator removed product and discarded containers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook has old food debris. Operator had employee clean microwave.
Open dumpster lid. At dumpster area. Operator closed lid.
Standing water in bottom of reach-in-cooler. In middle reach in cooler on cooks line. Operator had employee clean cooler.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf between 44-50°, 2nd temp 43° 2:55. advised operator to move into walk in cooler for temperature recovery.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At wait station
Drain cover(s) missing. At mop sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottled stored on expo line
Food storage container/container lid cracked or broken. In make table at wait area holding tuna, operator replaced broken container
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line next to make table Above salad make table
Unnecessary items/unused equipment on the premises. Old grease trap system stored in dishware area
Jan 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed
Jan 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station reach in drawers; raw chicken (46F - Cold Holding); cooked ribs (46-47F - Cold Holding); raw whitefish (48F - Cold Holding) reach in drawers on make table across from clamshell grills: burnt ends in cooler for less than 4 hours per operator (51F - Cold Holding); raw burger in cooler less than 4 hours per operator (46F - Cold Holding) In drawers less than 4 hours per operator Operator moved to freezer to rapid chill
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open milk in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table
No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked
No soap provided at handwash sink. Bar area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area
Spray bottle containing toxic substance not labeled. By handwashing sink at end of cookline Operator labeled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets in bin by ice machine
Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored in grease traps at grill Operator moved
Drain cover(s) missing. On drain under dish sink in warewashing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Headphone case Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Operator provided
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor at entrance
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area - operator removed to clean
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. French onion soup, caramelized onions, mushrooms, peppercorn sauce, brown gravy
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed
Working containers of food removed from original container not identified by common name. Sugar in prep area
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Red onion marmalade marked 8 days
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; chicken Henry sauce (108F - Hot Holding) Operator put on stove to reheat 187F
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Needs to have sink and surface
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar Operator fixed
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.
Soap dispenser at handwash sink not working/unable to dispense soap. In prep area Bar Operator fixed
Floor tiles missing and/or in disrepair. Cookline
Food storage container/container lid cracked or broken. Several on clean dish rack Operator discarded
No handwashing sign provided at a hand sink used by food employees. Bar sinks Emailed copy to operator. Printed and posted
Old labels stuck to food containers after cleaning. Operator discarded
Stored food not covered. Pan of prepped pickles bottom shelf walk in cooler Operator covered
Jun 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection.
Jun 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection.
Jun 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station
May 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 3 findings ▾
Floor tiles missing and/or in disrepair. - ware wash area
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - burger <4 hours (48F - Cold Holding); - cooked chicken <4 hours (56F - Cold Holding); - garlic aioli (48F - Cold Holding) Cook line cooler. Manager moved to freezer for expedited cooling. - shrimp (56F - Cold Holding) Batter station. Manager added more ice and water
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese sauce <2 hours (90 - Hot Holding) Observed Warming unit turned off. Manager turned on.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon
Floor tiles missing and/or in disrepair. - ware wash area
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24
Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cups at soda dispenser
Ice bucket/shovel stored not inverted
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Ladies bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
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.