Great Outdoors Restaurant
18587 High Springs Main St, High Springs, FL 32643 · Permanent Food Service · License 1103140
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 5 basic-16
- Administrative complaint on Oct 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : the end of the cook line flip top tempted as follows: shrimp 44, chicken 45°. These items dropped 2 degrees in 12 minutes with ice bags. ALSO, at the wait station reach-in cooler milk at 48°, 1/2 and 1/2 49°. The manager chose to discard. Ice bags added to all time/temperature control for safety in the flip top, the dairy products were left open to help reduce temperature.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the green cutting board on the cook line has dark foreign substance on it.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : a Waterdrop water spigot added to the wait station hand wash sink.
Basic5
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed : multiple clean dishes on the rack with old stickers.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed : a quaternary ammonia sani-bucket stored on the chef base with time/temperature control for safety foods in the drawers. The bucket was moved to the bottom of a cart.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the gaskets on the cook line reach-in cooler are soiled.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed the soda gun holster at the bar lacks a drain waste hose.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : no visible choking poster. One was emailed.
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.