When was Barnie's Cafe # in Winter Park last inspected?

Barnie's Cafe # 0301 in Winter Park was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 2, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Barnie's Cafe # in Winter Park had?

Barnie's Cafe # 0301 in Winter Park has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Barnie's Cafe # in Winter Park find?

Barnie's Cafe # 0301 in Winter Park was most recently inspected by FDACS on September 2, 2026 (Met Sanitation Inspection Requirements).

Has Barnie's Cafe # in Winter Park had any stop-sale or stop-use orders?

No, Barnie's Cafe # 0301 in Winter Park has no stop-sale or stop-use orders on record with Florida FDACS.

Barnie's Cafe # in Winter Park

Name: Barnie's Cafe # 0301 in Winter Park Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 2, 2026

118 Park Ave, Winter Park, FL 32789

Seminole County · Specialty Food Shops · FDACS
Owner: Barnie's II INC
FDACS Estab #: 101263

Overview

Barnie's Cafe in Winter Park met sanitation inspection requirements on September 2, 2026, though the inspection identified eight violations requiring correction.

The violations included: an employee not wearing an effective beard guard while working with exposed food; knives, spoons, and stirrers stored in standing water measuring 87 degrees Fahrenheit instead of the required 135 degrees or higher, which were corrected during inspection; a food slicer with debris buildup, cleaned and sanitized on-site; management unable to provide documentation that employees were informed of their obligation to report transmissible illnesses; the person in charge unable to correctly answer questions about preventing foodborne disease transmission and employee illness protocols; no reminder posted on the menu board regarding raw or undercooked foods; absence of written procedures for cleaning up vomiting and diarrheal events; and an employee donning gloves without hand washing before engaging in food preparation, who removed the gloves and washed hands during inspection. The facility was provided guidance documents addressing the employee health reporting agreement, time as a public health control, and clean-up procedures for bodily fluid events.

Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.

1FDACS Insp.

8Violations

Last inspected FDACS: September 2, 2026

Barnie's Cafe # in Winter Park: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Sep 2, 2026 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Person in charge: MATTHEW OLSEN

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement provided. Time as a public health control document provided.

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Slicer not clean due to debris buildup. COS: Slicer washed, rinsed, sanitized and air dried during inspection.

2-103.11(P) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) PfPf

Management unable to provide proof that employees are informed of their responsibility to report illness that is transmissible through food. Food Employee Reporting Agreement FORM 1-B provided for guidance.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to answer questions related to foodborne illnesses. o

3-603.11(C) Reminder for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains one of the three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) PfPf

Menu Board: No reminder posted for offering raw or undercooked foods.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco products, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Employee entered kitchen from outer door, donned gloves without first washing hands before engaging in foodservice. COS: Employee removed gloves, washed hands. o

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen: Employee working with exposed food observed not using an effective beard guard.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Kitchen/Coffee station: Knives, spoons, and stirrers stored in standing water that was internally probed and found to register 87 degrees F. COS: All utensils taken to warewash area to be washed, rinsed and sanitized air dried.

Barnie's Cafe # in Winter Park: Frequently Asked Questions

When was Barnie's Cafe # in Winter Park last inspected?: Barnie's Cafe # 0301 in Winter Park was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 2, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Barnie's Cafe # in Winter Park had?: Barnie's Cafe # 0301 in Winter Park has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Barnie's Cafe # in Winter Park find?: Barnie's Cafe # 0301 in Winter Park was most recently inspected by FDACS on September 2, 2026 (Met Sanitation Inspection Requirements).
Has Barnie's Cafe # in Winter Park had any stop-sale or stop-use orders?: No, Barnie's Cafe # 0301 in Winter Park has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Barnie's Cafe # in Winter Park?: The most frequently cited FDACS violations at Barnie's Cafe # 0301 in Winter Park are: 2-103.11(P): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(P) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco products, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.