VINEYARD WINE COMPANY
1140 TOWNPARK AVE STE 1260, Lake Mary FL 32746 · 407-833-9463
Last inspected Dec 18, 2025 · 8 visits since October 2023
FEB 24
JUL 24
JAN 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024059823 | Jul 25, 2024 | Nov 14, 2024 | $200 |
Inspection history
8 visits, newest first
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - onion soup (45f-47f - Cooling). Operator states cooled overnight
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - blue cheese (50f - Cold Holding). Operator voluntarily discarded.
Buildup of food debris/soil residue on equipment door handles. - grill cooler
Show the remaining 1 finding ▾
Standing water in bottom of reach-in-cooler. - grill cooler
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT:; - romelaude (46F - Cold Holding); - chicken slaw (47F - Cold Holding); - goat cheese (46F - Cold Holding) LOWBOY:; - burger (41f-49F - Cold Holding); - chicken (41f-49F - Cold Holding); - meatloaf (49F - Cold Holding); - shrimp (41f-49fF - Cold Holding)
Toxic substance/chemical improperly stored. - bottle of AP cleaner next to bottle maple syrup.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - carton of milk at bar cooler. Employee states opened 2 days prior.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - menu advertise fresh lime juice. Bottle of lime juice has date sticker 7/8
Bowl or other container with no handle used to dispense food. - ceramic ramekin used to scoop rice at cookline
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over grits - manager moved
Handwash sink used for purposes other than handwashing. - bar hand wash sink used as dump sink
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
No handwashing sign provided at a hand sink used by food employees. - bar hand wash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floor in kitchen worn
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Accumulation of debris on dish racks
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. - leaking plumbing at hand wash sink next to ice machine
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK-IN COOLER: Manager states held overnight. - half and half (50F - Cold Holding); - heavy whipping cream (52F - Cold Holding); - butter (47F - Cold Holding); - pork chop (45F - Cold Holding); - meatloaf (47F - Cold Holding); - quail (46F - Cold Holding); - duck (45F - Cold Holding); - squid (47F - Cold Holding); - rice (46F - Cold Holding); - chicken kabobs (46F - Cold Holding); - raw chicken breast (46F - Cold Holding) LOWBOY: manager states comes from walk in cooler - salmon (46F - Cold Holding); - mahi (46F - Cold Holding); - shrimp (51F - Cold Holding); - beef (51F - Cold Holding); - meatloaf (56F - Cold Holding); - raw burger (52F - Cold Holding); - chicken kabob (52F - Cold Holding); - bison (49F - Cold Holding); - chicken (46F - Cold Holding) PANTRY STATION COOLER. Chef stated less than 4 hours - cut lettuce (52F - Cold Holding); - goat cheese (44F - Cold Holding); - tomato (50F - Cold Holding); - bleu cheese (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards stained at cook line
Handwash sink used for purposes other than handwashing. - bar hand wash sink used as dump sink
No certified food manager for establishment. 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 soap provided at handwash sink. - bar hand wash sink no soap and no hand wash sign
Accumulation of debris on dish racks
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket/shovel stored on floor between uses. - observed on floor in server station
Ice scoop handle in contact with ice. - at bar - at server station
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs on ice balls in reach in freezer at bar
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. - sautée station cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. - leaking plumbing at hand wash sink next to ice machine
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lazagne in walk in cooler temping at 45F. Per operator lazagne was cooked last night and placed in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Lazagne in walk in cooler temping at 45F. Per operator lazagne was cooked last night and placed in walk in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and chicken temping at 44F-45F.Per operator items were placed in reach in cooler under the grill less than 3 hours ago. Operator iced down pork and chicken
Handwash sink used for purposes other than handwashing. Hand wash sink at wait staff area had ice cubes in the sink
Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle door at cooks line
Working containers of food removed from original container not identified by common name. Sugar in clear container with no label,at dry storage area
Oct 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing. In the mop sink room, operator closed the ceiling
Equipment in poor repair. Gasket to pantry low boy ripped -kick plate to the walk in cooler interior is pealing from the door
Floor soiled/has accumulation of debris. Walk in coolerb
No handwashing sign provided at a hand sink used by food employees.
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.