HANGRY BISON
250 WEST PLANT STREET, Winter Garden FL 34787 · 407-347-9099
Last inspected Jul 22, 2026 · 10 visits since December 2023
NOV 24
MAR 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 23 points off where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked beans cooling overnight still at 54F, walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of prewashed lettuce over strawberries in walk in cooler.
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg shell
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45, lettuce mix 47, iceberg 47, squid 46, Bison burgers 47 Less than 4 hours per operator. Moved to alternate refrigeration for temperature recovery.
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. Butter at wait station/manager put time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 117 less than 4 hours reheated to 177 for continued hot holding.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Records/documents for required employee training do not contain all of the required information. Dates of birth missing on some certificates.
Carbon dioxide/helium tanks not adequately secured.
No handwashing sign provided at a hand sink used by food employees. Cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of prewashed lettuce over strawberries in walk in cooler.
Jan 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate14 Basic
Show 18 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./chlorine 0ppm/bar dish machine/chef changed the line, chlorine rechecked at 50ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground turkey over raw ground beef/walk in cooler/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./cook line hand sink/
Spray bottle containing toxic substance not labeled. Three chemical spray bottle at the bar not labeled. One chemical spray bottle at expo area not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine./kitchen dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./all ceiling vents throughout kitchen soiled.
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on food storage rack/back kitchen.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Equipment and utensils not properly air-dried - wet nesting./back kitchen cleaned dish rack.
Equipment in poor repair./cook line reach in freezer gasket torn.
Floor soiled/has accumulation of debris./cook line.
Floor tiles missing and/or in disrepair. In front of cook line deep fryers. Back kitchen near dish machine floor drain area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Cook line reach in freezer gasket soiled. Cook line under flat grill with grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. Behind back kitchen dish machine. Behind potato cutter.
Water leaking from pipe and/or faucet/handle./expo line hand sink.
Working containers of food removed from original container not identified by common name./sugar container/drink station.
Aug 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 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./some employee's training certificates expired.
Current Hotel and Restaurant license not displayed./displayed license from 2024.
Equipment in poor repair./cook line cold drawer gasket torn.
Floor tiles missing and/or in disrepair./cook line in front of deep fryers.
Aug 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw pork burger stored over impossible burger/cook line cold drawer/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw turkey burger stored over raw salmon burger/cook line cold drawer/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roasted tomatoes cold holding at 58F. Roasted peppers cold codling at 56F. Mac and cheese cold holding at 66F. Cooked onions cold holding at 60F. Raw sausage cold holding at 62F Grilled corn cold holding at 57F. All cold holding overnight/more than 4 hours in cook line reach in cold drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomatoes cold holding at 58F. Roasted peppers cold codling at 56F. Mac and cheese cold holding at 66F. Cooked onions cold holding at 60F. Raw sausage cold holding at 62F Grilled corn cold holding at 57F. All cold holding overnight/more than 4 hours in cook line reach in cold drawer. Garlic butter holding at 85F on cook line prep table for less than 4 hours per chef/moved back to cooler for temperature recovery.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink./at bar hand sink.
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./some employee's training certificates expired.
Current Hotel and Restaurant license not displayed./displayed license from 2024.
Equipment in poor repair./cook line cold drawer gasket torn.
Floor tiles missing and/or in disrepair./cook line in front of deep fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
Silverware/utensils/containers dried with a towel/cloth.
Stored food not covered./garnishes at the bar/
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm/changed, rechecked 700ppm/
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. One can of Roasted peppers
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. See stop sale. Bourbon butter no time mark. Operator added time mark
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. Operator reheated. Rechecked 204 Cooked Corn (120F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Can opener soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.in back warehouse washing area.
Bowl or other container with no handle used to dispense food. In salt container. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing spoons at the bar. Operator inverted.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
Hole in or other damage to wall. Holes in wall by hand washing sink
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled Reach in cooler gaskets soiled on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer by cook line soiled Walk in cooler shelves soiled
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at the bar slow draining
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheese sauce and pan of Carmel in walk in cooler. Unwashed tomatoes over Cooked Chicken wings in walk in cooler Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishwasher and three compartment sink soiled Wall by dish rack in ware washing area soiled.
Wet mop not stored in a manner to allow the mop to dry. One mop in bucket in back kitchen area. Operator hung to dry.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 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. Dish machine at the chlorine 0 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bar area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher in the kitchen area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form manager filled out.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area
Employee with no beard guard/restraint while engaging in food preparation. 3 males on cook line
Employee with no hair restraint while engaging in food preparation. One male on cook line
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the kitchen Hood filters in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers in the kitchen
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -At 11:30 am, guacamole with tomato/48F and mac and cheese 48F. Both placed in reach in 1 hr ago per operator. Rechecked Mac and cheese 12:00 42F; guacamole 45F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line soiled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -emailed to operator
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -thermos on can rack
Equipment and utensils not properly air-dried - wet nesting. -in dish storage area
Light not functioning. -in hood over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine exterior and doorframes soiled
Old labels stuck to food containers after cleaning. -container stored over sink
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked beans cooling overnight still at 54F, walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked beans cooling overnight still at 54F, walk in cooler.
Dented/rusted cans present. See stop sale./one dented tomato paste can.
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./ran out of sanitizer, bar dish machine, rechecked chlorine 100ppm/
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/bourbon butter using time control but no time marked, out for 1 hour per manager/
Food-contact surface soiled with food debris, mold-like substance or slime./yellow cutting board soiled, cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink./bar hand sink.
Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled, bar.
Carbon dioxide/helium tanks not adequately secured.
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./tuna/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink on bar table/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook line employees wearing watches and brackets while preparing food.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F, cook line/
Light not functioning./one light bulb out, over the cook line oven.
No handwashing sign provided at a hand sink used by food employees. Cook line hand sink. Wait station hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in freezer gasket soiled. Bread warmer exterior soiled, cook line.
Reach-in cooler interior/shelves have accumulation of soil residues./3 door reach in cooler interior soiled.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm/bar and cook line sanitizing buckets/rechecked 400ppm/
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.