PERKINS RESTAURANT & BAKERY #1129

Name: PERKINS RESTAURANT & BAKERY #1129
Address: 215 W HWY 436, ALTAMONTE SPRINGS, FL, 32714, US
Rating: 32.6

215 W HWY 436, ALTAMONTE SPRINGS, FL 32714

License #6900687

☕ Café/Breakfast ℹ️

32.6 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 8 findings · 3 critical

Routine - Food

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Quick take

PERKINS RESTAURANT & BAKERY #1129 in ALTAMONTE SPRINGS currently holds an InspectFL Health Score of 32.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 98 total violations — 21 critical, 13 major, 64 minor.

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The latest inspection on April 24, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

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PERKINS RESTAURANT & BAKERY #1129 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in cut tomatoes container. Operator removed
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Several soiled metal pans stored with clean pans on shelf at warewashing area. Operator immediately removed to be re washed and sanitized
[14-09-4] Cutting board has cut marks and is no longer cleanable. Unused cutting board on cook line. Even though unused can still gather bacteria as cut marks are deep
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first prep cooler -Sides of fryers
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw burgers over raw pork in walk in cooler. -raw Burgers and raw beef over raw fish, in drawer cooler on cook line. Operator removed
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen burgers out of their original packaging over onion rings in freezer drawer on cook line. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (52F - Cold Holding) in ice well at wait station less than 4hrs per operator. Operator voluntarily discarded -Potato pancake mix 52F cold holding in ice well on cook line less than 4hrs per operator. Operator removed to cooler for temperature recovery
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is incomplete. Missing gravys, sauces, cut tomatoes and cut lettuce

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door, door frame rusted opening to outside on bottom left corner.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 8 dead small flying insects on fly strip hanging by furnace. Operator discarded.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty above 3 compartment sink .
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cook line and wait station.
[14-11-5] Equipment in poor repair. -walk-in cooler door, metal sheeting torn, rusted.
[36-22-4] Floor area(s) covered with standing water. -tile missing around mop sink, area filled with standing water.
[36-73-4] Floor soiled/has accumulation of debris. -under cooking equipment.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -torn bag of food garbage on ground next to dumpster, other trash on ground around dumpster. -discarded tables in dumpster area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior top of microwave in wait station soiled.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. - food debris on table under flat grill.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -wood strip above wait station hand wash sink not cleanable. -wall behind cook line coolers soiled, no longer cleanable.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bulk sugar container in wait station not labeled.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee cracked raw shell eggs, then handled toast without removing gloves and washing hands.
[35A-02-7] Live, small flying insects found. -1 small flying insect near mop sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (54-57F - Cold Holding); milk (50F - Cold Holding); cut lettuce (50F - Cold Holding); cut tomato (48F - Cold Holding) less than 4 hours in wait station cooler. Cut melon double panned, other items in bottom cooler. Ambient thermometer reading 50°
[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/ -manager arrived prior to end of inspection.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Prep area has active ceiling leak going onto floor and in garbage can
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling tiles soiled throughout back of house
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable to boards on line
[14-38-4] Food storage container/container lid cracked or broken. Food lid on clean dish rack is broken on corners, several food containers on same rack broken
[36-24-5] Hole in or other damage to wall at mop sink by back door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at wait station in crock pot - water temp 129°, left side of pass through window
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies and baked breads on table in lobby for individual sale not labeled, manager removed items from table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack holding can goods in dry storage heavily soiled
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under ware washing spray sink
[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. In use DISH machine tested 0 ppm, manager primed, tested 3 times, operator set up triple sink for ware washing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon 57°/ sausage patties 47°; per operator in cold u it less than 4 hours, moved to walk-in-cooler for immediate temperature recovery
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Restaurant manager Ramon King employed over 30 days has no food manager certificate
[22-02-4] Food-contact surface soiled with food debris, Cut boards on line has staining on several boards
[53B-14-5] 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. Several employee certificates expired March 2024

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Prep area has active ceiling leak going onto floor and in garbage can
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling tiles soiled throughout back of house
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable to boards on line
[14-38-4] Food storage container/container lid cracked or broken. Food lid on clean dish rack is broken on corners, several food containers on same rack broken
[36-24-5] Hole in or other damage to wall at mop sink by back door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack holding can goods in dry storage heavily soiled
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under ware washing spray sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon 57/ sausage patties 47; per operator in cold u it less than 4 hours, moved to walk-in-cooler for immediate temperature recovery
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Restaurant manager Ramon King employed over 30 days has no food manager certificate
[22-02-4] Food-contact surface soiled with food debris, Cut boards on line has staining on several boards
[53B-14-5] 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. Several employee certificates expired March 2024

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Cutting boards on cook-line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee food stored over restaurant food on servers area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Cook making eggs while wearing a watch.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.Employee toasting bread and no beard guard.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on water with temperature of 90F at servers area.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee was spreading butter on toast after been toasted with no gloves.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs stored in ice on white bucket located on cook-line.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.Shell eggs kept on white bucket on cook line with temperature of 66F. Ask manager to place in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.White toast been touched with bare hands after been touched.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Whipped butter kept on cook line for less tha. 4 hrs with temperature of 46F. Ask manager to place in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by three bay sink.