Chompers Diner LLC HS

23508 NW 185 Rd, High Springs, FL 32643 · Permanent Food Service · License 1103700

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic (1 repeat)
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

9 violations found

First visitAug 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : shrimp in the 3 compartment sink, 67° after thawing. The middle of the shrimp was still frozen. This was portioned and moved to the reach-in cooler. Corrective Action Taken* ALSO, boiled egg on the make table, out for 50 minutes during lunch. These were moved to a reach-in freezer. Corrective Action Taken
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed : hand sanitizer stored over bulk sugar. The sanitizer was moved outside.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : the soda nozzles have build up on the mixing disks.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed under water that was barely/or not running/dripping.
  Observed : the fish in the 3 compartment sink in a pan of water(42°) water was not running.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed : an employee drink stored over the cook line make table. This was discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed : the chest freezer with build up of ice.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed : the cook line make table gaskets were soiled.
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed in the unisex employee restroom, the trash can is not lidded.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed : the bulk co2 outside is not secured.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.