Jl-Fx Springhill Suites Breakfast & Flamingo's Bar and Grille
Last inspected: Apr 17, 2026
35
Score
The most recent inspection for Jl-Fx Springhill Suites Breakfast & Flamingo's Bar And Grille at 13279 Flamingo Crossings Blvd, Bay Lake, FL, conducted on April 17, 2026, resulted in a high-risk classification with a score of 35. This inspection identified five critical, two major, and two minor violations, including issues with dishmachine sanitizer strength, a failed heat strip on a dish machine, and time/temperature control for safety food. Jl-Fx Springhill Suites Breakfast & Flamingo's Bar And Grille has a history of mostly high-risk classifications across its 12 scored inspections.
12
Inspections
5
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored.Glass cleaner stored next to alcohol bottles at bar area. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sour cream,48 f,salsa,45 f,pork,51 f,cheese,52 f,cut tomatoes,51 f,raw beef,51 f,pizza sauce,45 f,cut lettuce,49 f,shredded cheese,51 f held more than four hours.Stop Sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream,48 f,salsa,45 f,pork,51 f,cheese,52 f,cut tomatoes,51 f,raw beef,51 f,pizza sauce,45 f,cut lettuce,49 f,held more than four hours. **Warning**
01B-02-5
High Priority - 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.Grill kitchen dish machine. **Warning**
22-57-6
High Priority - 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.Chlorine,0 ppm .Bar dish machine. **Warning**
22-41-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Outside walk in cooler by grill kitchen. **Warning**
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding juice and coffee nozzles are soiled. **Warning**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled in the grill kitchen. **Warning**
23-03-4
Basic - Unwashed lettuce stored over bottled peppers in walk in cooler. **Warning**
08B-17-4
35
Oct 16, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner next to gloves in kitchen.. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding coffee nozzles and island oasis machine at the bar. Interior of soda gun nozzle is soiled. White cutting board is stained.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Grille kitchen.
29-28-4
Basic - Employee beverage container on a food preparation storage area. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Waste line missing at soda gun holster.Outside bar area.
29-17-4
50
May 22, 2025
Routine - Food
No violations found.
100
May 15, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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.Breakfast kitchen,bar and grill area. **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-15: Operator is waiting on a part from the supplier.Operator provided documentation. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled at grill kitchen. Can opener is soiled. Small cutting board is stained and grooved throughout the establishment. Ice scoop holder is soiled at the bar. **Warning** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-15: **Time Extended**
22-02-4
78
May 6, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - 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.Breakfast kitchen,bar and grill area. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee did not rinse dish **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
53B-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled at grill kitchen. Can opener is soiled. Small cutting board is stained and grooved throughout the establishment. Ice scoop holder is soiled at the bar. **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
22-02-4
70
Apr 28, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - 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.Breakfast kitchen,bar and grill area. **Warning**
22-57-6
High Priority - One Live, small flying insect at the entrance of the kitchen. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt,48 f held less than four at buffet line.Advised operator to put less in reach in cooler. **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee did not rinse dish **Corrective Action Taken** **Warning**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled at grill kitchen. Can opener is soiled. Small cutting board is stained and grooved throughout the establishment. Ice scoop holder is soiled at the bar. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. **Corrected On-Site** **Warning**
41-17-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Holes in walk by three comp sink area. **Warning**
36-24-5
Basic - Unwashed lettuce stored over cheese in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dishmachine area. **Warning**
23-03-4
39
Nov 25, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jun 4, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Two live small flying insects in kitchen.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over hot dog in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holders are soiled. White cutting board is stained at breakfast kitchen.
22-02-4
Intermediate - 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.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by breakfast kitchen three comp sink. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Clean utensils not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board at bar.
14-09-4
Basic - Dishmachine is in poor repair.Breakfast kitchen.
14-11-5
Basic - Drain cover(s) missing.Dishmachine area by bar kitchen.
29-18-4
45
Apr 29, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker is not at correct location at hose bibbs by mop sinks. - From follow-up inspection 2024-04-12: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-12: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Holes in wall by microwave area at grill area. - From follow-up inspection 2024-04-12: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
36-24-5
74
Apr 12, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker is not at correct location at hose bibbs by mop sinks. - From follow-up inspection 2024-04-12: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Peroxide cleaner stored on food storage rack. Coffee cleaner tablets stored on top of coffee machine. **Corrected On-Site** - From follow-up inspection 2024-04-12: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over ground beef in walk in cooler. - From follow-up inspection 2024-04-12: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - 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.Breakfast kitchen and grill kitchen.Warning** **Warning** - From follow-up inspection 2024-04-12: Hobart will be at the establishment on Monday stated General Manager.Operator requested two weeks time extension in case a part has to be ordered.Time Extended** **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained in kitchen. - From follow-up inspection 2024-04-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-04-12: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Condiment station. - From follow-up inspection 2024-04-12: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-12: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Clean dishes stored in dirty container at grill dishmachine area. - From follow-up inspection 2024-04-12: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-12: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored on a food storage rack. **Corrected On-Site** - From follow-up inspection 2024-04-12: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Holes in wall by microwave area at grill area. - From follow-up inspection 2024-04-12: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Grill kitchen condiments. - From follow-up inspection 2024-04-12: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking by three comp sink area. Vents on ice machine by grill area have a residue build up. Soda gun holster is soiled. - From follow-up inspection 2024-04-12: **Time Extended**
23-03-4
27
Apr 4, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
27
Dec 12, 2022
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.Three comp sink.
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Improper cooling of waffle batter.Waffle batter,48 degrees f.
01B-02-5
High Priority - Time/temperature control for safety waffle batter at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Waffle batter,48 degrees f.
03D-06-5
High Priority - Toxic substance/chemical improperly stored.Glass cleaner stored next to dish storage rack. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Waffle batter is covered while cooling from yesterday.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice scoop holder is soiled.Build up surrounding juice nozzles in the dining room.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. **Corrected On-Site**
13-07-4
Basic - Employee beverage container on a food preparation table in kitchen. **Corrected On-Site**
12B-07-4
35
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