Fords Garage
Last inspected: Jan 6, 2026
74
Score
Across the available record, Fords Garage has 14 inspections on file, the first dated 2022. On Jan 6, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “time/temperature control” is the recurring theme, flagged three times.
Fords Garage's latest score of 74 falls below the Kissimmee average of 78. The inspection history reads as standard for a restaurant of this size.
14
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
74
Oct 28, 2025
Routine - Food
No violations found.
100
Aug 27, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
50
Jan 31, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing - From follow-up inspection 2025-01-31: **Time Extended**
12A-12-4
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves - From follow-up inspection 2025-01-31: **Time Extended**
12A-28-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed **Corrective Action Taken** - From follow-up inspection 2025-01-31: **Time Extended**
08B-17-4
70
Jan 29, 2025
Complaint Full
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing
12A-12-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station reach in drawers; raw chicken (46F - Cold Holding); cooked ribs (46-47F - Cold Holding); raw whitefish (48F - Cold Holding) reach in drawers on make table across from clamshell grills: burnt ends in cooler for less than 4 hours per operator (51F - Cold Holding); raw burger in cooler less than 4 hours per operator (46F - Cold Holding) In drawers less than 4 hours per operator Operator moved to freezer to rapid chill **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open milk in walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area **Repeat Violation**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. By handwashing sink at end of cookline Operator labeled **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets in bin by ice machine
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored in grease traps at grill Operator moved **Corrected On-Site**
24-07-4
Basic - Drain cover(s) missing. On drain under dish sink in warewashing area
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Headphone case Operator removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor at entrance
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area - operator removed to clean **Corrected On-Site**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. French onion soup, caramelized onions, mushrooms, peppercorn sauce, brown gravy **Warning**
03G-54-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed **Corrective Action Taken**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area
02D-01-5
20
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
39
Jun 25, 2024
Complaint Full
No violations found.
100
Jun 18, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection. - From follow-up inspection 2024-06-18: Per operator, awaiting parts and installation. Expected to be completed on 6/21/24 **Time Extended**
27-16-5
90
Jun 17, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection.
27-16-5
90
May 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - ware wash area - From follow-up inspection 2024-05-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24 - From follow-up inspection 2024-05-03: Viewed HACCP PLAN but not approved through DBPR. Please submit for review. **Time Extended**
03G-54-1
90
May 1, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese sauce <2 hours (90 - Hot Holding) Observed Warming unit turned off. Manager turned on. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - burger <4 hours (48F - Cold Holding); - cooked chicken <4 hours (56F - Cold Holding); - garlic aioli (48F - Cold Holding) Cook line cooler. Manager moved to freezer for expedited cooling. - shrimp (56F - Cold Holding) Batter station. Manager added more ice and water
03A-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon **Corrected On-Site**
06-09-1
Basic - Floor tiles missing and/or in disrepair. - ware wash area
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
10-20-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24
03G-54-1
61
Oct 12, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda dispenser **Repeat Violation**
24-08-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
74
Mar 23, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw beef then touched clean equipment shakers and plates Operator coached employee to always wash hands and changing gloves before starting a new project **Corrective Action Taken**
12A-09-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm)at bar three sink Second reading at 100ppm **Corrected On-Site**
22-42-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda on back prep table Operator threw away **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Monster energy drink mixed in with food in salad station reach in Operator threw away **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Cambros in server area Operator removed to dry properly **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Prep oven door Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching cornstarch Operator removed **Corrected On-Site**
10-01-5
55
Jul 13, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - 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.
53B-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed measuring cup handle in contact with flour in large flour container
10-01-5
Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler
36-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees engaged in food handling with watch on. Coached employee and they removed **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers by server station. Plastic cups at server station
24-08-4
Basic - Floor tiles missing and/or in disrepair. By ice machine
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was removed **Corrected On-Site**
10-17-4
67
Frequently Asked Questions
When was Fords Garage last inspected?
The most recent health inspection at Fords Garage on file is from Jan 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Fords Garage?
Across the inspection record, “time/temperature control” has been cited three times, more than any other issue at Fords Garage.
How does Fords Garage compare to other restaurants in Kissimmee?
Fords Garage most recently scored 74 out of 100, which is lower than the Kissimmee average of 78.
Has Fords Garage's inspection record improved over time?
Yes. Recent inspections at Fords Garage have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fords Garage means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fords Garage inspected?
Based on the inspection history on file, Fords Garage is inspected around four times per year on average.
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