MOON CRICKET CAFE

Name: MOON CRICKET CAFE
Address: 14 W. PLANT STREET, WINTER GARDEN, FL, 34787, US
Rating: 0

14 W. PLANT STREET, WINTER GARDEN, FL 34787

License #5811054

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 34 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MOON CRICKET CAFE 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 7 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 133 total violations — 30 critical, 25 major, 78 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 25, 2026 shows 34 observation rows: 3 critical, 8 major, and 23 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

133

Coverage note

Inspector notes linked where available

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MOON CRICKET CAFE has a rough inspection history. Would you risk it?

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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food in spinach dip
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair over dish machine, prep area
[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. Salmon
[28-02-4] Condensation or other drainage not disposed of bottom reach in cooler
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils near fryers
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Cracked lettuce containers
[36-73-4] Floor soiled/has accumulation of debris. Under hot side equipment in kitchen
[36-11-4] Floors not maintained smooth and durable.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[36-24-5] Hole in or other damage to wall under hand sink near 3 compartment sink
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit middle kitchen
[51-18-6] No copy of latest inspection report available.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment./plan review stated that there is a mop sink outside the exit door. No mop sink provided at the time of the inspection. Showing on plans located outside the back door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket walk in cooler soiled Hood filters Wall behind hot side equipment
[29-08-4] Plumbing system in disrepair. Leak under pre rinse sink
[33-30-4] Unnecessary items stored in garbage enclosure. 3 fryers Multiple holding units Bread racks Co2 cartridges
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat dressing in walk in cooler Unwashed lemons in case over ready to each cheese
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under pre rinse sink
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Recheck 50ppm
[22-41-4] 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. 0ppm Recheck 50 ppm
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 88°f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours raw burger (50F - Cold Holding) 43° corn beef (52F - Cold Holding); raw burger (47F - Cold Holding); Philly steak (50F - Cold Holding) 43°f cooked mushrooms (50F - Cold Holding) 41°fplace all in ice bath.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom of tall boy soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Knives stored in hand sink next to 3 component sinks and dumped soiled water
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/three compartment sink moved to a different location based on original plan review./called plan review to relocate to the current location/
[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./missing one kitchen employee certificate/stephen 6 months.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings per operator 2-3 days
[41-17-4] Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle on chemical rack

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen.
[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. Salmon in reach in cooler. Operator cut the bag.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Operator swapped covered trash can from mens restroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line.
[36-11-4] Floors not maintained smooth and durable. Floor in the kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 76F at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In women restroom. Operator replace sign.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler at the bar.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe under dish washing sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and Raw Calamari over cooked chicken wings in cooler at cook line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans dated 11-20-25/walk in cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Black beans in walk in cooler dated 11-20-25. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Philly Steak (46 F- Cold Holding)/cook line reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Philly Steak (46 F- Cold Holding);
[41-10-4] Toxic substance/chemical improperly stored. Hydrogen peroxide on dry storage shelf with food. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets at cook line. White cutting board on prep table spike.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at the bar.
[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. Manager have employee filled out and sign.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with clear liquid hanging on shelf. Operator removed.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[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. Salmon and Mahi/manager removed from package.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door.
[36-22-4] Floor area(s) covered with standing water. In kitchen in front of the stove.
[36-73-4] Floor soiled/has accumulation of debris. Cook line behind cooking equipment.
[08B-38-4] Food stored on floor./buckets of pickles on walk in cooler floor.
[36-62-4] Light not functioning. Cook line two lights are not functioning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ike substance or slime. Ice machine exterior soiled. Cook line hood filters soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dish machine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working on raw fish changed gloves without washing hands then grabbed sauerkraut and put on grill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over pickles Mahi over Sauerkraut in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 47F Tuna salad 46F, cooked beans 47F, Cole slaw 47F less than 4 hours per manager moved to Walk in cooler temperature rechecked Tuna salad37F, Cooked Rice 36F, Cole slaw 39F, cooked beans 39F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushroom holding at 117F on cook line holding for less than 4 hours reheated to 176F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop at front bar soil.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken wings held more than twenty four hours per operator no date mark, walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle at the bar.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./fry station kitchen employee/
[36-73-4] Floor soiled/has accumulation of debris./under cook line cooking equipments.
[36-24-5] Hole in or other damage to wall./under kitchen han sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Kitchen hand sink soiled.
[22-16-4] Reach-in cooler and freezer interior/shelves have accumulation of soil residues./3 door reach in freezer next to ice machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner./raw fish thawed in standing water/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.
[12A-05-4] Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./kitchen employee, advised/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken wings/fry station cooler. Raw calamari stored over sauerkraut/walk in cooler/
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed employee pick up raw fish and shrimp then touched containers and handles without washing hands, advised/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw calamari 46F, less than 4 hours/walk in cooler/iced/rechecked 40F.
[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 at the bar cooler.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./spinach dip, front reach in cooler/
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle at the bar not labeled. Chemical spray bottle hanging on storage rack/kitchen not labeled.