CINEPOLIS

Name: CINEPOLIS
Address: 14111 SHORESIDE WAY, WINTER GARDEN, FL, 34787, US
Rating: 0

14111 SHORESIDE WAY, WINTER GARDEN, FL 34787

License #5814536

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 18 findings · 0 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

CINEPOLIS in WINTER GARDEN currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 132 total violations — 21 critical, 41 major, 70 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 7, 2026 shows 18 observation rows: no critical rows, 7 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

132

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch bartender
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment in prep area
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs over cheese
[29-11-4] Water leaking from pipe at handwashing sink and under dishmachine area and frozen drip machine in kitchen Bar dishwasher leaking
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[36-17-5] Floor tiles missing and/or in disrepair. Missing in front of dish machine
[52-01-4] Identity of food or food product misrepresented. Menu shows ribeye and box is marked sirloin
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Scooping food
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained throughout the establishment. Coffee nozzles have a residue buildup. Interior of popcorn maker has a residue build up. Interior of dipper well is soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in freezer .Operator replaced the thermometer.
[36-11-4] Floors not maintained smooth and durable.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Dated 8/25 install
[31B-03-4] No soap provided at handwash sink.Cooks line area.Operator replaced the soap.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Wall is soiled by the three comp sink area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Operator turned on handwashing sink. Restroom womens 70° Employee restroom 70°

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine and dipper well.
[14-01-5] Bowl or other container with no handle used to dispense food.Condiments at reach in cooler.
[14-11-5] Dishmachine is in poor repair.Bar area.
[12B-07-4] Employee beverage container on a food preparation table .
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-11-4] Floors not maintained smooth and durable.Kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.Popcorn area and bar area.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Residue build under the heat lamps.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to raw bacon in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans,51 f,pico de gallo,50 f,roasted poblanos,53 f,cut lettuce,52 f,corn,52 f,Cole slaw,51 f,mushrooms,52 f,quiche,48 f,sausage,52 f,cheese,52 f,pork,52 f held more than four hours.Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans,51 f,pico de gallo,50 f,roasted poblanos,53 f,cut lettuce,52 f,corn,52 f,Cole slaw,51 f,mushrooms,52 f,quiche,48 f,sausage,52 f,cheese,52 f,pork,52 f held more than four hours.Stop Sale.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided a copy to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are soiled throughout the establishment.s Residue build up surrounding shake nozzles.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink.Bar area.
[41-17-4] Spray bottle containing toxic substance not labeled.Glass cleaner.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. In rice and salt and pepper containers.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, plates and bowls on dish rack by ware washing area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line water temperature 102F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. South end oven on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in cooler at the end of prep table. Manager removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer on cook line soiled
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in across from cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishwasher soiled Wall by prep area soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. At sink by dish washer. At handwashing sink by prep sink
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects at the bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to ham on shelf in walk in cooler. Manager removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager Less than 4 hours. Manager immediately placed on stove to reheat. Reheated to 165F. Queso (129F - Hot Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Two long white cutting boards soiled on prep table on cook line Can opener soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to dump beans

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[36-11-4] Floors not maintained smooth and durable.
[08B-38-4] Food stored on floor.Oil in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.Bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the grill. Residue build up on the stove.Drain holes in kitchen.
[25-05-4] Single-service articles improperly stored.Straws on floor.
[22-57-6] 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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw bacon stored next to ground beef in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ham,47 f held less than four hour.Advised operator to place in walk in cooler for a quick chill.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are soiled throughout the establishment.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna tartare.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Kyle Grigson
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

Disposition: Warning Issued
[06-09-1] 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.Tuna and salmon.Stop Sale.
[14-11-5] Dishmachine in poor repair at the bar.
[40-06-5] Employee personal items stored on dish storage rack. Phone.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-11-4] Floors not maintained smooth and durable.Paint is peeling.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill and stove have a residue build up.
[22-16-4] Reach-in freezer interior have accumulation of soil residues.Ice cream freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Lids at front line area.
[08B-39-4] Tomatoes not washed prior to preparation.
[08B-02-4] Displayed food not properly protected from contamination.Sugar,lime juice at the bar.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[02C-03-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are soiled throughout the establishment. Iced tea nozzle is soiled. Soda gun is soiled. Iced bin is soiled. Can opener is soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Ruben Ramos.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/RubenRamos.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[11-26-1] 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.
[53B-13-5] 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.