Little Biddy Diner
41 W McIver Ave., Macclenny, FL 32063 · Permanent Food Service · License 1200178
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection9 high priority (5 fixed on the spot), 2 intermediate, 8 basic (2 repeats)-55
- Administrative complaint on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Housemade ranch in the cooler in the front had been in the cooler since last Friday, was temping at 52°F. Employee discarded ranch. Observed tcs icing at 76°F, employee stated they took the icing out of the reach in cooler sometime this morning. Provided an explanation and procedures for holding tcs items on time.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed the front reach in cooler with the following foods that were out of date over the 7 days: chicken stock, oyster stuffing, gnocchi, ham jam, kung fu chicken, sour corn, pot licker.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Housemade ranch in the cooler in the front had been in the cooler since last Friday, was temping at 52°F. Employee discarded ranch. Observed cream cheese icing at 76°F, employee stated they took the icing out of the reach in cooler sometime this morning. Provided an explanation and procedures for holding tcs items on time.
Fixed on the spot
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.
Observed shell eggs out on counter next to grill. Operator stated that they go through the eggs in 30 minutes. No time marking or written procedures.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw eggs over cheese. Employee moved eggs back to the correct area for storage hierarchy.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed person on cook line crack shell eggs and then go to ready to eat food prep without a glove change or washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect in kitchen area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed an air freshener spray stored next to ready to canned food. Employee moved the spray away from food.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open and operating with an expired license from 6/01/2026. 09.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed black/green mold like substance in the ice chute of the soda machine.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Per employee, she has training, but does not have the certificate to show. Other employee is over 60 days since hire with no training or certification.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed plastic containers of prepared food without labels in prep area under table.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed onions and shallots over prepared food.
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Observed ice bucket stored on the ground. Employee moved ice bucket off of the ground.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed three employee cups in preparation area.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black mold like substance on deflection plate of ice machine.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean dishes not inverted. Employee inverted all dishes on clean dish shelf.
Fixed on the spot
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
Observed covered cinnamon rolls next to hand washing sink where water was splashing on them. In order to access cinnamon rolls, it required you to reach over sink. Employee moved cinnamon rolls.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed carbon dioxide tank not secured to the wall.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
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