FRESH KITCHEN 164
3337 DANIELS RD #120, Winter Garden FL 34787 · 407-287-5480
Last inspected Mar 25, 2026 · 7 visits since December 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Spray hose at dish sink lower than flood rim of sink.Prep sink area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder is soiled. Small cutting boards are stained.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled in kitchen.
Single-service articles not stored inverted or protected from contamination.Lids and sandwich picks at the front line area.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Nonfood-grade bottle used for food storage - direct contact with food.Oil at cooks line.
Food-contact surface soiled with food debris, mold-like substance or slime. Small green cutting board is stained. Residue build up surrounding the soda nozzles.
Torn packages/bags of food exposing the contents to contamination. Sugar in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall by three comp sink area.
Single-service articles not stored inverted or protected from contamination.Lids at assembly station.
Unwashed cauliflower stored with ready-to-eat cauliflower in walk in cooler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Noodles,45 f,46 f cooling from yesterday.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Noodles,45 f,46 f from yesterday.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Noodles is covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained.
Accumulation of lime scale on the inside of the dishmachine.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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.
Cutting board has cut marks and is no longer cleanable. -Tan cutting board by dish machine.
Equipment and utensils not properly air-dried - wet nesting.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed produce over cooked pasta.
Water leaking from pipe and/or faucet/handle. -At 2 compartment sink.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. -2 spray bottles of cleaners stored next Togo containers at front line.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at drink station in dining area. -white cutting boards in prep area.
Hood filter missing from automatic fire suppression/exhaust system.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Brown and green cutting boards are stained. Dishwashing racks are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine is soiled.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Brown and green cutting boards are stained. Dishwashing racks are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishmachine is soiled.
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.