PARIS BAGUETTE - WINTER GARDEN
15996 NEW INDEPENDENCE PKWY STE 120, Winter Garden FL 34787 · 309.444.0668
Last inspected Jan 12, 2026 · 9 visits since March 2024
MAR 24
MAR 25
JAN 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Football cake,45 f,mocha cake,45 f held more than four hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
In-use utensil stored in water below 135 degrees Fahrenheit.130 degrees f.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Football cake,45 f,mocha cake,45 f held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mocha cake,45 f,mocha cake,45 f held more than four hours.Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pastry frank,46 f,pizza,47 f,croquettes,47 f,cooling for 5 hours.Advised operator to chill all time temperature control for safety that is cooling in the reach in cooler to be placed in the walk in freezer for a quick chill.Too many time temperature control for safety food in the cooling process in the reach in cooler.
Show the remaining 9 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.Serv Safe,Florida Food Handlers Solutions.
Employee beverage container on a food preparation table.
Interior of oven has accumulation of black substance/grease/food debris.
Sanitizer wipes stored next to gloves in kitchen.
Single-service articles improperly stored. Cups on floor in back line area.
Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers.
Unwashed strawberries stored with ready-to-eat coconut in walk in cooler.
Working containers of food removed from original container not identified by common name.Water at cooks line.
May 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Mar 6, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter dated 6/2023.Ovens.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink by manager office.Water,75/degrees f.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies and sandwiches.
Mar 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority7 Intermediate7 Basic
Show 18 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) manager untwisted solution line refilled Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over next to prepared sandwiches Canned drink stored next to raw shelled eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chocolate chip pastry (64F - Cold Holding); strawberry tart (61F - Cold Holding); strawberry croissant (68F - Cold Holding); cheese tart (68F - Cold Holding); pasta de nata (64F - Cold Holding); blueberry pastry (68F - Cold Holding); fruit pastry (65F - Cold Holding); berry pastry (68F - Cold Holding); mango cream brioche (65F - Cold Holding); cheese quiche (73F - Cold Holding); ham and cheese croissant (72F - Cold Holding); hash brown bread (72F - Cold Holding); hot dog roll (67F - Cold Holding); ranch pizza (67F - Cold Holding); raspberry almond croissant (73F - Cold Holding) held more than four hours.Stop Sale.WarningWarning**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator placed in walk in freezer for quick chill: 1. turkey club sandwich (48F - Cold Holding); 2. caprese baguette (48F - Cold Holding) held less than four hours. chocolate chip pastry (64F - Cold Holding); strawberry tart (61F - Cold Holding); strawberry croissant (68F - Cold Holding); cheese tart (68F - Cold Holding); pasta de nata (64F - Cold Holding); blueberry pastry (68F - Cold Holding); fruit pastry (65F - Cold Holding); berry pastry (68F - Cold Holding); mango cream brioche (65F - Cold Holding); cheese quiche (73F - Cold Holding); ham and cheese croissant (72F - Cold Holding); hash brown bread (72F - Cold Holding); hot dog roll (67F - Cold Holding); ranch pizza (67F - Cold Holding); raspberry almond croissant (73F - Cold Holding) held more than four hours.Stop Sale. Advised new operator to use time as a public health control.
Handwash sink used for purposes other than handwashing. Front counter employee using hand wash sink to rinse dirty tongs.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter dated 6/2023.Ovens.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink by manager office.Water,75/degrees f.
Employee beverage container on a food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coats hanging next to ready to eat chips and food grade paper towels
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sandwiches wearing watch.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies and sandwiches.
Old labels stuck to food containers after cleaning stored over 3 compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over washed lettuce Strawberries over prepared cream Grapes over almond cream
Wall soiled with accumulated grease, food debris, and/or dust behind 3 compartment sink.
Jun 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to cooked eggs in walk in cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basil not washed prior to preparation.
Cutting board has cut marks and is no longer cleanable.Green cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in sanitizer between uses.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Sandwiches and salads.
No conspicuously located ambient air temperature thermometer in cold holding unit.Salad station in kitchen.
Old labels stuck to food containers after cleaning.
Uncleanable knife block in use to store knives.
Unwashed blueberries stored over arugula in walk in cooler.
May 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to cooked eggs in walk in cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basil not washed prior to preparation.
Cutting board has cut marks and is no longer cleanable.Green cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in sanitizer between uses.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Sandwiches and salads.
No conspicuously located ambient air temperature thermometer in cold holding unit.Salad station in kitchen.
Old labels stuck to food containers after cleaning.
Uncleanable knife block in use to store knives.
Unwashed blueberries stored over arugula in walk in cooler.
Mar 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to cooked eggs in walk in cooler.
Toxic substance/chemical improperly stored.Glass cleaner stored next to plates on storage rack
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Dipper well is soiled.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basil not washed prior to preparation.
Cutting board has cut marks and is no longer cleanable.Green cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in sanitizer between uses.
Interior of oven has accumulation of black substance/grease/food debris.Front line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Sandwiches and salads.
No conspicuously located ambient air temperature thermometer in cold holding unit.Salad station in kitchen.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer stored next to clean pand
Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers at condiment station.
Uncleanable knife block in use to store knives.
Unwashed blueberries stored over arugula in walk in cooler.
Mar 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Smoked sausage bread,74 f,,sausage stick bread,72 f,hot dog roll,71 f held more than four hours.Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to cooked eggs in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. créme croissant,51 f,créme brioche, 65 f,blueberry créme,69 f,croissant créme,69 f held more than four hours.Stop Sale.
Toxic substance/chemical improperly stored.Glass cleaner stored next to plates on storage rack
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Dipper well is soiled.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basil not washed prior to preparation.
Cutting board has cut marks and is no longer cleanable.Green cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in sanitizer between uses.
Interior of oven has accumulation of black substance/grease/food debris.Front line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Sandwiches and salads.
No conspicuously located ambient air temperature thermometer in cold holding unit.Salad station in kitchen.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer stored next to clean pand
Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers at condiment station.
Uncleanable knife block in use to store knives.
Unwashed blueberries stored over arugula in walk in cooler.
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.