HAWKERS ASIAN STREET FARE

Name: HAWKERS ASIAN STREET FARE
Address: 9100 CONROY WINDERMERE RD STE 110, WINDERMERE, FL, 34786, US
Rating: 89.2

9100 CONROY WINDERMERE RD STE 110, WINDERMERE, FL 34786

License #5814469

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HAWKERS ASIAN STREET FARE in WINDERMERE currently holds an InspectFL Health Score of 89.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 11, 2025. Across those visits, inspectors documented 19 total violations — 7 critical, 4 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 11, 2025 shows 15 observation rows: 7 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles in walk in cooler. Raw chicken stored over lamb in reach in cooler.
[16-46-4] Old labels stuck to food containers after cleaning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Wall and ceiling are soiled by the dishwashing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.
[41-10-4] Toxic substance/chemical improperly stored.Glass cleaner stored over deli paper at the servers station area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink area.
[21-44-1] Sanitizer bucket stored next to oil under prep table in kitchen.
[35A-02-7] Two Live, small flying insects found in back prep area.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Technician arrived.Chlorine,100 ppm.
[09-20-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched mint and orange with bare hands to place in glass.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Small green cutting board is stained.
[28-02-4] Condensation on vent by dishwashing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Dressing,48 f,noodle,47 f held less than four hours transferred to walk in freezer for a quick chill.After .5 hour,noodles,43 f,dressing,42 f.
[25-32-4] Reuse of single-service or single-use articles.Rice nets.

Community reaction

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Community pulse