King House
801 N Tyndall Pkwy, Callaway, FL 32404 · Permanent Food Service · License 1305165
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp and fish over soy sauce and garlic in walk-in cooler. Raw items moved during inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Non food grade rubber made containers for storing chopped vegetables.
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water knob on dish area hand wash sink non functional. Water from cold side is 79°F.
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Manager unaware of how to set up a sanitizer sink. Discussed with manager and provided flyer with basic directions to manager. Manager set up sink during inspection.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stores between prep table and reach in cooler on cook line. Knife removed during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Prep table legs soiled. Small wooden prep table soiled.
Repeat violation
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Grease on the ground and/or pad around grease receptacle.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Soiled back door. Walk-in cooler door soiled around gasket area. Walk-in cooler floor soiled. Mold like substance or dust in light fixtures in dining area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop head curled up in mop bucket.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.