POPSTROKE

Name: POPSTROKE
Address: 5487 HAMLIN GROVES TRL, WINTER GARDEN, FL, 34787, US
Rating: 31.3

5487 HAMLIN GROVES TRL, WINTER GARDEN, FL 34787

License #5816410

🍦 Dessert/Ice Cream ℹ️

31.3 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 6 findings · 0 critical

Routine - Food (follow-up)

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

POPSTROKE in WINTER GARDEN currently holds an InspectFL Health Score of 31.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 65 total violations — 9 critical, 20 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 2, 2026

The latest inspection on September 11, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

POPSTROKE 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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[22-02-4] White cutting board is stained.All other food contact surfaces clean.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under the hood suppression system. Gaskets are soiled at the bar area. Caulking is soiled by the three comp sink area. Fans are dusty in the walk in cooler.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Wadeley P.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.

Official DBPR inspection report ↗

Disposition: Warning Issued
[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.Cut melons.Operator removed tong.
[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.
[14-12-4] Basket in poor condition.
[24-05-4] Clean bowls and utensils not stored inverted or in a protected manner.
[24-06-4] Clean utensils stored in dirty container.
[31B-03-4] No soap provided at handwash sink.Middle bar area.
[08B-39-4] Carrots not washed prior to preparation.Employee washed.
[35B-02-4] Insect control device installed over gloves and clean linen in kitchen.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.Bar area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored next to vegetables in the reach in cooler.Open package of raw chicken stored over French fries in upright freezer.Operator corrected.
[31A-09-4] Handwash sink not accessible for employee use at all times.Blocked by the linen basket.
[35A-02-8] Two , small flying insects found.One in the kitchen and one by the ice machine area.
[31A-11-4] Handwash sink used for purposes other than handwashing.Employee filled water in handwashing sink.
[21-44-1] Sanitizer bucket stored next to clean dishes in kitchen area. Operator moved the bucket.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Can opener is soiled. Iced tea nozzle is soiled. Interior of sprayer hose is soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
[08B-17-4] Unwashed celery stored next to broccoli in the walk in cooler.Operator moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Buttermilk,44 f,eggs,44 f held less than four hours.Operator iced,after .5 hour,buttermilk,40 f,eggs,41 f.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cole slaw is covered while cooling.Operator removed lid.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Wadeley P.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under the hood suppression system. Gaskets are soiled at the bar area. Caulking is soiled by the three comp sink area. Fans are dusty in the walk in cooler.
[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
[31A-09-4] Handwash sink not accessible for employee use at all times Sanitizer bucket blocking hand wash sink in bar and back hallway
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food rice
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen cell phone and jacket
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food watch
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Muddler in the bar
[08B-38-4] Food stored on floor beer cooler juice
[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 on spice rack
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse spray head
[35B-03-4] Outer openings not protected with self-closing doors.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In kitchen stored next to clean hotel pan
[25-06-4] Single-service articles not stored inverted or protected from contamination over batter station
[08B-12-5] Stored food not covered. Garnish in main bar
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser.p main bar in guest reach on bar
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs over prepped slaw walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour
[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.0 ppm at event bar.Afterwards,100 ppm.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives rinsed with water in prep sink
[35A-02-7] Live, small flying insects found 2 small flying insects back hallway
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef touching raw bacon
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter base hot sauce (77F - Cold Holding); butter base mild sauce (73F - Cold Holding); butter base hot bbq sauce (73F - Cold Holding); butter base sweet Thai sauce (74F - Cold Holding)per operator from last night oil with fresh garlic (76F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from last night see stop sale butter base hot sauce (77F - Cold Holding); butter base mild sauce (73F - Cold Holding); butter base hot bbq sauce (73F - Cold Holding); butter base sweet Thai sauce (74F - Cold Holding) oil with fresh garlic (76F - Cold Holding)
[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. Per operator more than 24 hours milk
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards kitchen Interior blodgett oven Interior bar cooler main bar Chute soda machine located interior main bar
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Nacho Tuna Tartar
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled in kitchen