PERKINS RESTAURANT & BAKERY #1129
215 W HWY 436, Altamonte Springs FL 32714 · 407-862-2230
Last inspected Apr 24, 2026 · 9 visits since December 2023
APR 24
DEC 24
MAR 25
SEP 25
APR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 8 dead small flying insects on fly strip hanging by furnace. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017001433 | Nov 14, 2016 | Jan 27, 2017 | $160 |
Inspection history
9 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw burgers over raw pork in walk in cooler. -raw Burgers and raw beef over raw fish, in drawer cooler on cook line. Operator removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen burgers out of their original packaging over onion rings in freezer drawer on cook line. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (52F - Cold Holding) in ice well at wait station less than 4hrs per operator. Operator voluntarily discarded -Potato pancake mix 52F cold holding in ice well on cook line less than 4hrs per operator. Operator removed to cooler for temperature recovery
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete. Missing gravys, sauces, cut tomatoes and cut lettuce
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. Portion cup in cut tomatoes container. Operator removed
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Several soiled metal pans stored with clean pans on shelf at warewashing area. Operator immediately removed to be re washed and sanitized
Cutting board has cut marks and is no longer cleanable. Unused cutting board on cook line. Even though unused can still gather bacteria as cut marks are deep
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler -Sides of fryers
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cutting board has cut marks and is no longer cleanable. -cook line and wait station.
Equipment in poor repair. -walk-in cooler door, metal sheeting torn, rusted.
Exterior door has a gap at the threshold that opens to the outside. -back door, door frame rusted opening to outside on bottom left corner.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. - food debris on table under flat grill.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -wood strip above wait station hand wash sink not cleanable. -wall behind cook line coolers soiled, no longer cleanable.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee cracked raw shell eggs, then handled toast without removing gloves and washing hands.
Live, small flying insects found. -1 small flying insect near mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (54-57F - Cold Holding); milk (50F - Cold Holding); cut lettuce (50F - Cold Holding); cut tomato (48F - Cold Holding) less than 4 hours in wait station cooler. Cut melon double panned, other items in bottom cooler. Ambient thermometer reading 50°
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/ -manager arrived prior to end of inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 8 dead small flying insects on fly strip hanging by furnace. Operator discarded.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty above 3 compartment sink.
Cutting board has cut marks and is no longer cleanable. -cook line and wait station.
Equipment in poor repair. -walk-in cooler door, metal sheeting torn, rusted.
Exterior door has a gap at the threshold that opens to the outside. -back door, door frame rusted opening to outside on bottom left corner.
Floor area(s) covered with standing water. -tile missing around mop sink, area filled with standing water.
Floor soiled/has accumulation of debris. -under cooking equipment.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -torn bag of food garbage on ground next to dumpster, other trash on ground around dumpster. -discarded tables in dumpster area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior top of microwave in wait station soiled.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. - food debris on table under flat grill.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -wood strip above wait station hand wash sink not cleanable. -wall behind cook line coolers soiled, no longer cleanable.
Working containers of food removed from original container not identified by common name. -bulk sugar container in wait station not labeled.
Mar 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -2 hand pies in bakery case.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato pancake batter 50° less than 4 hours, double panned in cook line cooler. Operator removed 2nd pan. -multiple items in walk-in cooler 44-45°. Establishment had multiple deliveries in morning, employees verified that walk-in cooler door propped open during deliveries. Temperature dropping during inspection.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -General Manager Ramon, unable to locate certificate.
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 CFM on duty at time of inspection.
Floor soiled/has accumulation of debris. -extreme build up of grease and food debris behind and under cooking equipment.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to bakery case slow draining.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon 57/ sausage patties 47; per operator in cold u it less than 4 hours, moved to walk-in-cooler for immediate temperature recovery
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Restaurant manager Ramon King employed over 30 days has no food manager certificate
Food-contact surface soiled with food debris, Cut boards on line has staining on several boards
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. Several employee certificates expired March 2024
Ceiling/ceiling tile shows damage or is in disrepair. Prep area has active ceiling leak going onto floor and in garbage can
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling tiles soiled throughout back of house
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable to boards on line
Food storage container/container lid cracked or broken. Food lid on clean dish rack is broken on corners, several food containers on same rack broken
Hole in or other damage to wall at mop sink by back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack holding can goods in dry storage heavily soiled
Water leaking from pipe and/or faucet/handle. Pipe leaking under ware washing spray sink
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 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. In use DISH machine tested 0 ppm, manager primed, tested 3 times, operator set up triple sink for ware washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon 57°/ sausage patties 47°; per operator in cold u it less than 4 hours, moved to walk-in-cooler for immediate temperature recovery
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Restaurant manager Ramon King employed over 30 days has no food manager certificate
Food-contact surface soiled with food debris, Cut boards on line has staining on several boards
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. Several employee certificates expired March 2024
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Prep area has active ceiling leak going onto floor and in garbage can
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling tiles soiled throughout back of house
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable to boards on line
Food storage container/container lid cracked or broken. Food lid on clean dish rack is broken on corners, several food containers on same rack broken
Hole in or other damage to wall at mop sink by back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at wait station in crock pot - water temp 129°, left side of pass through window
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 baked breads on table in lobby for individual sale not labeled, manager removed items from table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack holding can goods in dry storage heavily soiled
Water leaking from pipe and/or faucet/handle. Pipe leaking under ware washing spray sink
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 118F water. Operator discarded and replaced with water of 177F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. operator disconnect hose
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.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher
Cutting board has cut marks and is no longer cleanable. Both Cutting boards on expo station
Floor soiled/has accumulation of debris. Heavy food debris build up on floor behind cooking equipment on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf above flattop grill slight food debris -Under flattop grill -Sides of flattop and floor under flattop
Standing water in bottom of reach-in-cooler. At cool well on cook line
Water leaking from pipe and/or faucet/handle. Faucet at hand sink at opposite side of cook line. Operator is aware and has repairs scheduled
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 118F water. Operator discarded and replaced with water of 177F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler well: cut tomatoes, potatoes, diced ham, egg wash, diced tomatoes, sausage; (46-60F - Cold Holding) less than 4hrs per operator. Operator immediately put on ice for temperature recovery
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. operator disconnect hose
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.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher
Cutting board has cut marks and is no longer cleanable. Both Cutting boards on expo station
Floor soiled/has accumulation of debris. Heavy food debris build up on floor behind cooking equipment on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf above flattop grill slight food debris -Under flattop grill -Sides of flattop and floor under flattop
Standing water in bottom of reach-in-cooler. At cool well on cook line
Water leaking from pipe and/or faucet/handle. Faucet at hand sink at opposite side of cook line. Operator is aware and has repairs scheduled
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee was spreading butter on toast after been toasted with no gloves.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs stored in ice on white bucket located on cook-line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept on white bucket on cook line with temperature of 66F. Ask manager to place in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.White toast been touched with bare hands after been touched.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Whipped butter kept on cook line for less tha. 4 hrs with temperature of 46F. Ask manager to place in cooler
No paper towels or mechanical hand drying device provided at handwash sink by three bay sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.Cutting boards on cook-line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee food stored over restaurant food on servers area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Cook making eggs while wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation.Employee toasting bread and no beard guard.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on water with temperature of 90F at servers area.
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.