PARIS BAGUETTE - WINTER GARDEN

Name: PARIS BAGUETTE - WINTER GARDEN
Address: 15996 NEW INDEPENDENCE PKWY STE 120, WINTER GARDEN, FL, 34787, US
Rating: 4.6

15996 NEW INDEPENDENCE PKWY STE 120, WINTER GARDEN, FL 34787

License #5815805

☕ Café/Breakfast ℹ️

4.6 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 18 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PARIS BAGUETTE - WINTER GARDEN in WINTER GARDEN currently holds an InspectFL Health Score of 4.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 122 total violations — 21 critical, 32 major, 69 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 15, 2025

The latest inspection on October 7, 2026 shows 18 observation rows: 4 critical, 6 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

122

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PARIS BAGUETTE - WINTER GARDEN 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: Administrative complaint recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Chart for the day is not dated.Chart has permanent times on and new dates cannot be added on a daily basis.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in prep area Bracelet
[31A-09-4] Handwash sink not accessible for employee use at all times across from walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-02-4] Employee eating in a food preparation or other restricted area. Front line fridge on top
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Raspberries
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat whipped cream in prep cooler
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Blue wipe under wax paper for tomatoes
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) S Labour 866-372-7233.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Pink yellow and red
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer wipes the ver prep table and bucket stored on prep table in oven line
[11-23-5] Employee with band aid on portion of the body with a dry cover on the wound and not wearing gloves is handling food in the walk in cooler.Employee washed hands and put on gloves.
[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/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.crab meat croquette (47F - Cold Holding) curry croquette with potato (47F - Cold Holding) per operator all less than 4 hours transferred to walk in cooler for a quick chill.
[14-14-4] Nonfood-grade basting brush used in food. Metal band paint brush

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table .
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[21-44-1] Sanitizer wipes stored next to gloves in kitchen.
[25-05-4] Single-service articles improperly stored. Cups on floor in back line area.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers.
[08B-17-4] Unwashed strawberries stored with ready-to-eat coconut in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name.Water at cooks line.
[10-05-5] In-use utensil stored in water below 135 degrees Fahrenheit.130 degrees f.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Football cake,45 f,mocha cake,45 f held more than four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mocha cake,45 f,mocha cake,45 f held more than four hours.Stop Sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pastry frank,46 f,pizza,47 f,croquettes,47 f,cooling for 5 hours.Advised operator to chill all time temperature control for safety that is cooling in the reach in cooler to be placed in the walk in freezer for a quick chill.Too many time temperature control for safety food in the cooling process in the reach in cooler.
[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/
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serv Safe,Florida Food Handlers Solutions.

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[12B-07-4] Employee beverage container on a food preparation table .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coats hanging next to ready to eat chips and food grade paper towels
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sandwiches wearing watch.
[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 sandwiches.
[16-46-4] Old labels stuck to food containers after cleaning stored over 3 compartment sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over washed lettuce Strawberries over prepared cream Grapes over almond cream
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind 3 compartment sink.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) manager untwisted solution line refilled Triple Sink (Quaternary 200ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over next to prepared sandwiches Canned drink stored next to raw shelled eggs
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chocolate chip pastry (64F - Cold Holding); strawberry tart (61F - Cold Holding); strawberry croissant (68F - Cold Holding); cheese tart (68F - Cold Holding); pasta de nata (64F - Cold Holding); blueberry pastry (68F - Cold Holding); fruit pastry (65F - Cold Holding); berry pastry (68F - Cold Holding); mango cream brioche (65F - Cold Holding); cheese quiche (73F - Cold Holding); ham and cheese croissant (72F - Cold Holding); hash brown bread (72F - Cold Holding); hot dog roll (67F - Cold Holding); ranch pizza (67F - Cold Holding); raspberry almond croissant (73F - Cold Holding) held more than four hours.Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator placed in walk in freezer for quick chill: 1. turkey club sandwich (48F - Cold Holding); 2. caprese baguette (48F - Cold Holding) held less than four hours. chocolate chip pastry (64F - Cold Holding); strawberry tart (61F - Cold Holding); strawberry croissant (68F - Cold Holding); cheese tart (68F - Cold Holding); pasta de nata (64F - Cold Holding); blueberry pastry (68F - Cold Holding); fruit pastry (65F - Cold Holding); berry pastry (68F - Cold Holding); mango cream brioche (65F - Cold Holding); cheese quiche (73F - Cold Holding); ham and cheese croissant (72F - Cold Holding); hash brown bread (72F - Cold Holding); hot dog roll (67F - Cold Holding); ranch pizza (67F - Cold Holding); raspberry almond croissant (73F - Cold Holding) held more than four hours.Stop Sale.Warning Advised new operator to use time as a public health control.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter employee using hand wash sink to rinse dirty tongs.
[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/
[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.
[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.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Filter dated 6/2023.Ovens.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink by manager office.Water,75/degrees f.

Disposition: Warning Issued
[08B-39-4] Basil not washed prior to preparation.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Green cutting board.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-18-5] In-use utensil stored in sanitizer between uses.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.Front line.
[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.Sandwiches and salads.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.Salad station in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer stored next to clean pand
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers at condiment station.
[14-55-4] Uncleanable knife block in use to store knives.
[08B-17-4] Unwashed blueberries stored over arugula in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to cooked eggs in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored.Glass cleaner stored next to plates on storage rack
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dipper well is soiled.
[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.
[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.

Disposition: Warning Issued
[08B-39-4] Basil not washed prior to preparation.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Green cutting board.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-18-5] In-use utensil stored in sanitizer between uses.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.Front line.
[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.Sandwiches and salads.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.Salad station in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer stored next to clean pand
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination.Coffee stirrers at condiment station.
[14-55-4] Uncleanable knife block in use to store knives.
[08B-17-4] Unwashed blueberries stored over arugula in walk in cooler.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Smoked sausage bread,74 f,,sausage stick bread,72 f,hot dog roll,71 f held more than four hours .Stop Sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to cooked eggs in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. créme croissant ,51 f,créme brioche, 65 f,blueberry créme ,69 f,croissant créme,69 f held more than four hours.Stop Sale.
[41-10-4] Toxic substance/chemical improperly stored.Glass cleaner stored next to plates on storage rack
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dipper well is soiled.
[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.
[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.