WINTER GARDEN RESTAURANT
7 S DILLARD ST, Winter Garden FL 34787 · 407-227-2556
Last inspected Jul 30, 2026 · 8 visits since September 2023
AUG 24
JAN 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
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/pancake batter on written plan did not have a time marked/less than 4 hours per cook/marked/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions and peppers hot holding at 102F under heat lamp/cook line/less than 4 hours/reheated on grill 185F/
Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm/strip turn white with a purple line/rechecked 100ppm/
Accumulation of black/green mold-like substance in the interior of the ice machine.
Show the remaining 6 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf and plastic cup next to soda machine, front wait station.
Establishment charging automatic 3.9% order processing fees without properly disclosing the information on the menu and the bill. The bill only has OPF on the check.
Food not stored at least 6 inches off of the floor./cooked potatoes in walk in cooler/
Light not functioning./one light bulb out/cook line.
Wiping cloth/towel used under cutting board./white cutting boards in kitchen/removed/
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked sausage holding at 49F in ice/insufficient ice/moved back to walk in cooler/rechecked 41F/
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./one new prep employee/less than 1 month/employee signed form immediately/
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./one front house employee certificate expired.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket on bread rack/removed. Employee's cell phone on prep table/removed.
Floor soiled/has accumulation of debris./heavy grease build up under cook line cooking equipments.
Food not stored at least 6 inches off of the floor./cooked potatoes in walk in cooler/
Light not functioning./one light out/cook line.
Single-service articles not stored inverted or protected from contamination./coffee filters/front coffee station/
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer. 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 chicken in same container as raw pork in walk in freezer. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. From two days prior per date marking. Pumpkin Pancake batter (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From two days prior per date marking. Pumpkin Pancake batter (49F - Cold Holding) Butter (67F - Cold Holding) per operator less than 4 hours moved to cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.
Proof of required state approved employee training not available 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 black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack.
Floor soiled/has accumulation of debris. Floor in the corner of steam table. Floor by cook line.
Hole in or other damage to wall. Holes in wall by reach in cooler at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line.
Water leaking from pipe and/or faucet/handle. At hand washing sink when entering the kitchen.
Working containers of food removed from original container not identified by common name. Sugar at front counter
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate15 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours Shredded Cheese (66F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours manager reheated. Rechecked 201 Green beans (66F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled White Cutting boards op prep tables in kitchen area soiled.
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. Employee filled out and manager signed.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in the kitchen soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks on shelves on storage rack outside walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf above breast and pancake batter.
Employee with no hair restraint while engaging in food preparation. One female on cook line
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in ware washing area.
Floor soiled/has accumulation of debris. Floor under and behind equipments on cook line soiled. Floor in walk in freezer.
In-use wet wiping cloth/towel used under cutting board. At cook line. Operator removed.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer and heat lamp soiled.
Raw fruits/vegetables not washed prior to preparation. Green peppers cut and not washed.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back kitchen area soiled.
Walk-in freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm. operator added chlorine reached 50 ppm.
Oct 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.
Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken eggs/cook line.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, under kitchen small prep table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./eggs, steak and burgers not identified on menu.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone stored over French toast batter, kitchen food rack/
Equipment and utensils not properly air-dried - wet nesting./plastic cups at front wait station.
Floor soiled/has accumulation of debris. Heavy grease build up under deep fryers. Walk in freezer floor soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Water leaking from pipe and/or faucet/handle. Two kitchen hand sinks faucet leaking. One of the three compartment sink leaking.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./chlorine 0ppm, under kitchen steam table.
Wiping cloth/towel used under cutting board.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate9 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male in dishwashing area.
Raw animal food stored over/not properly separated from ready-to-eat food raw ground beef over ready to eat sausages walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Turkey bacon stored over raw ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (56F - Cold Holding) per operator less than four hours.
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. Raw shell eggs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Rice 117F, cooked beef patties 117F and home fried potatoes 96 held less than one hour per operator.
Handwash sink used for purposes other than handwashing. Knife cover and ice in sink next to the cooks line.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler in the kitchen.
Floor not cleaned when the least amount of food is exposed.
Food stored on floor. Bottle of cooking oil next to managers office.
Grease on the ground and/or pad around grease receptacle.
Light not functioning. One hood light over the stover the stove.
Open dumpster lid. Dumpster in the back of restaurant.
Plumbing system in disrepair. No cold water at both hand washing sink.
Unnecessary items stored in garbage enclosure. Old equipment stored in dumpster area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dishwashet
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator rapid chill to 41°f shred cheese (56F - Cold Holding)
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. Rapid Reheating to 165°f sausage links (117F - Hot Holding) sausage's (195F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine heads heavily soiled
Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand wash sink in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing over walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored with food in kitchen
Equipment and utensils not properly air-dried - wet nesting on clean rack near dishwasher
Light not functioning in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of potatoes storage container heavily soiled
Shelves with rust that has pitted the surface throughout establishment
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat spinach 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.