WHITE RABBIT DESSERT EXPERIENCE
153 SUGAR BELLE DR STE D, Winter Garden FL 34787 · 716-930-4691
Last inspected Mar 24, 2026 · 7 visits since October 2023
APR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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 →
Inspection history
7 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime.Small white cutting board is stained.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of crepe maker has a residue build up.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of substance in the interior of the ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of crepe maker has a residue build up.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cookies in upright cooler.
Toxic substance/chemical improperly stored. Delimer,bleach stored over the sanitizer in the three comp sink
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is using one glove.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on coffee nozzle.
Handwash sink used for purposes other than handwashing.Employee dumped water in handwashing sink.
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.Kelly.
Torn packages/bags of food exposing the contents to contamination. Sugar and flour under prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Crepe stick.Operator placed in dipper well.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up outside crepe maker.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to toffee in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Butter,72 f held at room temperature for more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Clarified butter,72 f,held at room temperature for more than four hours.Stop Sale.
Toxic substance/chemical improperly stored.Cal blue stored next to sugar. Toilet cleaner stored above three comp sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine,over 200 ppm.Afterwards,100 ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.Coffee containers are stained.
Torn packages/bags of food exposing the contents to contamination. Sugar under prep table.
Accumulation of residue on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. Front line area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
In-use utensil stored in sanitizer between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build around crepe maker.
Sanitizer bucket stored on top of prep table.
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Front line area.
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 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.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to whipping cream in upright cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese cake,46 f,red velvet cake,47 f held less than four hours transferred to walk in freezer for a quick chill.Afterwards,red velvet cake,40 f,cheesecake,37 f.
Toxic substance/chemical improperly stored.Soap stored over sanitizing solution at three comp sink area. Cafiza stored on top of prep table at coffee station area.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. Front line area.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Spoons at front line area.
No conspicuously located ambient air temperature thermometer in cold holding unit.Cheese cake reach in cooler.
Oct 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.