PERKINS RESTAURANT & BAKERY

Name: PERKINS RESTAURANT & BAKERY
Address: 701 E. SR 434, WINTER SPRINGS, FL, 32708, US
Rating: 7.7

701 E. SR 434, WINTER SPRINGS, FL 32708

License #6905178

☕ Café/Breakfast ℹ️

7.7 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2025 · 21 findings · 5 critical

Complaint Full

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Quick take

PERKINS RESTAURANT & BAKERY in WINTER SPRINGS currently holds an InspectFL Health Score of 7.7 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 September 22, 2025. Across those visits, inspectors documented 142 total violations — 31 critical, 11 major, 100 minor.

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The latest inspection on September 22, 2025 shows 21 observation rows: 5 critical, 2 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

142

Coverage note

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PERKINS RESTAURANT & BAKERY 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
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - tiles in dining area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. - cook
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Back door
[36-73-4] Floor soiled/has accumulation of debris. - floors under all cooking equipment
[08B-38-4] Food stored on floor. - case of eggs in walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwaves on cooks line
[36-62-4] Light not functioning. - 2 Lights in hood system
[38-01-4] Light shield damaged/in disrepair. - missing light cover in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all equipment in kitchen -exterior of fryers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers on cooks line - pie reach reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw beef patties in walk-in cooler.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - diced ham 46° - diced sausage 44° - Operator placed in ice bath. - new temps: 43°
[41-10-4] Toxic substance/chemical improperly stored. - bottle of cleaner stored under grill.
[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. - pies - gallon milk
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at soda station -interior of fryers and baskets - white cutting board on front line

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - damaged ceiling tiles in dining 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. - thawed salmon stored in walk-in cooler. Operator discarded.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. - under all equipment in kitchen area.
[08B-38-4] Food stored on floor. - walk-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwaves: prep area, cooks line, dessert area.
[38-01-4] Light shield damaged/in disrepair. - light in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Speed racks in walk-in cooler -exterior of ice machine. - exterior of fryers
[16-46-4] Old labels stuck to food containers after cleaning.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - pie reach in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - all wall throughout kitchen area.
[29-11-4] Water leaking from pipe and/or faucet/handle. - hand sink in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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 operator does not have back chlorine. Manual sanitation required.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pre cooked sausage patties (50F - Cold Holding); pre cooked sausage links (50F - Cold Holding); sliced ham (54F - Cold Holding); turkey sausage (54F - Cold Holding); sausage link (54F - Cold Holding) -less 90 minutes per operator. Placed in freezer for quick cool. -new Temperature for all items above are 42°-43°
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hand sink across ice machine.
[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. - Pies opened Sunday
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards across expo. - tea urns - ice chute at soda machine
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice shoot on soda machine soiled with mold like substance
[16-21-4] Accumulation of debris on exterior of warewashing machine. -entirety of DM exterior
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above camera pointing to front door cracked and collapsing -ceiling tile in dry storage sagging
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles through front lobby soiled with mold like substance -ceiling tile above camera pointing to front door cracked and collapsing
[36-73-4] Floor soiled/has accumulation of debris. -floor under oil storage soiled with accumulation of grease -floor under and around fryer soiled with accumulation of grease
[14-38-4] Food storage container/container lid cracked or broken. -various containers in use throughout establishment damaged/Cracked
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in contact with sugar
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Tong handle stored inside TCS foods
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ceiling light fixture next to ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -RIC across from fryer gaskets soiled with food debris -outlet cover between fryers soiled with grease
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall around mop sink soiled with mold like substance
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 3x, 0ppm
[29-37-4] Spray hose at dish sink lower than flood rim of sink. -dishwasher sink
[41-10-4] Toxic substance/chemical improperly stored. -in use sanitizer bucket stored above food storage
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -splitter added to prep sink, no vacuum breaker
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice shoot on soda machine soiled with mold like substance
[16-21-4] Accumulation of debris on exterior of warewashing machine. -entirety of DM exterior
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above camera pointing to front door cracked and collapsing -ceiling tile in dry storage sagging
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles through front lobby soiled with mold like substance -ceiling tile above camera pointing to front door cracked and collapsing
[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. -raw salmon
[35A-03-4] Dead roaches on premises. -one dead roach under oil storage unit
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris. -floor under oil storage soiled with accumulation of grease -floor under and around fryer soiled with accumulation of grease
[14-38-4] Food storage container/container lid cracked or broken. -various containers in use throughout establishment damaged/Cracked
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on fryer door handle
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in contact with sugar
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Tong handle stored inside TCS foods
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ceiling light fixture next to ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -RIC across from fryer gaskets soiled with food debris -outlet cover between fryers soiled with grease
[16-48-4] Old food stuck to clean dishware/utensils.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall around mop sink soiled with mold like substance
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 3x, 0ppm
[01B-01-4] Dented/rusted cans present. See stop sale. -Domiaty Cheese 2 cans
[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, installed new bucket of chlorine sanitizer, primed chlorine sanitizer line, retested 100ppm
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Raw shell egg 46F
[29-37-4] Spray hose at dish sink lower than flood rim of sink. -dishwasher sink
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially packaged ROP fished not removed from packaging -4 filets salmon
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -batter (55F - Cold Holding);butter milk (46F - Cold Holding); Batter (48F - Cold Holding); ground beef (47F- Cold Holding);turkey (49- Cold Holding)cooked green beans (51F - Cold Holding); corn (56F - Cold Holding); green beans (54F - Cold Holding); turkey (52F - Cold Holding); hashbrown (50F - Cold Holding); mashed potatoes (51F - Cold Holding); stuffing (51F - Cold Holding); rice (51F - Cold Holding); meatloaf (52F - Cold Holding); backed potatoes (52F - Cold Holding); burger patty (52F - Cold Holding); salmon (52F - Cold Holding); steak (52F - Cold Holding); brown gravy (52F - Cold Holding); light brown gravy (51F - Cold Holding); white gravy (50F - Cold Holding); waffles batter (50F - Cold Holding); French toast batter (50F - Cold Holding); pancake mix (51F - Cold Holding); hashbrown (51F - Cold Holding); sausage (54F - Cold Holding); sausage patty (55F - Cold Holding); sausage link (53F - Cold Holding); cut tomatoes (52F - Cold Holding); cooked peppers (53F - Cold Holding); diced tomatoes (53F - Cold Holding); raw bacon (52F - Cold Holding); milk (52F - Cold Holding); goat cheese (52F - Cold Holding); low fat milk (50F - Cold Holding); butter singles (53F - Cold Holding); sour cream (50F - Cold Holding); butter (50F - Cold Holding); whipped icing (50F - Cold Holding); cheddar (50F - Cold Holding); pepper jack (53F - Cold Holding); Swiss (53F - Cold Holding); shredded cheddar (51F - Cold Holding); liquid egg (50F); chicken soup (52F - Cold Holding); tomato soup (51F - Cold Holding); whipping cream (50F - Cold Holding); honey dew (50F - Cold Holding); cantaloupe (50F - Cold Holding); raw shell egg (46F - Cold Holding); muffin batter (53F - Cold Holding); cream cheese (47F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter (55F - Cold Holding);butter milk (46F - Cold Holding); Batter (48F - Cold Holding); ground beef (47F- Cold Holding);turkey (49- Cold Holding)cooked green beans (51F - Cold Holding); corn (56F - Cold Holding); green beans (54F - Cold Holding); turkey (52F - Cold Holding); hashbrown (50F - Cold Holding); mashed potatoes (51F - Cold Holding); stuffing (51F - Cold Holding); rice (51F - Cold Holding); meatloaf (52F - Cold Holding); backed potatoes (52F - Cold Holding); burger patty (52F - Cold Holding); salmon (52F - Cold Holding); steak (52F - Cold Holding); brown gravy (52F - Cold Holding); light brown gravy (51F - Cold Holding); white gravy (50F - Cold Holding); waffles batter (50F - Cold Holding); French toast batter (50F - Cold Holding); pancake mix (51F - Cold Holding); hashbrown (51F - Cold Holding); sausage (54F - Cold Holding); sausage patty (55F - Cold Holding); sausage link (53F - Cold Holding); cut tomatoes (52F - Cold Holding); cooked peppers (53F - Cold Holding); diced tomatoes (53F - Cold Holding); raw bacon (52F - Cold Holding); milk (52F - Cold Holding); goat cheese (52F - Cold Holding); low fat milk (50F - Cold Holding); butter singles (53F - Cold Holding); sour cream (50F - Cold Holding); butter (50F - Cold Holding); whipped icing (50F - Cold Holding); cheddar (50F - Cold Holding); pepper jack (53F - Cold Holding); Swiss (53F - Cold Holding); shredded cheddar (51F - Cold Holding); liquid egg (50F); chicken soup (52F - Cold Holding); tomato soup (51F - Cold Holding); whipping cream (50F - Cold Holding); honey dew (50F - Cold Holding); cantaloupe (50F - Cold Holding); raw shell egg (46F - Cold Holding); muffin batter (53F - Cold Holding); cream cheese (47F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. -in use sanitizer bucket stored above food storage
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -splitter added to prep sink, no vacuum breaker
[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. -in use milk, per employee opened more than 24 hours ago, lacking date marking, employee dated
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle with blue and bottle with yellow liquid not labeled

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin -Soda machine ice dispenser
[14-01-5] Bowl or other container with no handle used to dispense food.
[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.
[33-15-4] Garbage can located outside has no lid or lid open/broken. -Both dumpster bins
[33-11-4] Missing drain plug at dumpster. -Both dumpsters
[29-49-6] Standing water in bottom of reach-in-cooler. -Far left cooler on cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. -Sugar, flower buckets in prep area not labeled
[01B-01-4] Dented/rusted cans present. See stop sale. -Rusted can of pears
[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. -Cook touching ready to eat foods on grill while cooking -Operator discussed proper procedures with employee
[01B-03-5] Stop Sale issued due to adulteration of food product. -commercially processed salmon thawed in ROP
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (Following temps taken at 10:03) -Whipped cream 47F, salmon 47F, mozzarella 50F, coleslaw 48F, sausage 47F, Swiss 50F, pepper jack 48F, backed potato 47F, meatloaf 48F, mashed potatoes 48F, Beef patty 50F, sausage 50F, fried rice 64F, meatloaf 46F,
[41-17-4] Spray bottle containing toxic substance not labeled. -Spray bottle with yellow fluid on speed rack