Powells Dairy Freeze

1212 N Temple Ave, Starke, FL 32091 · Permanent Food Service · License 1400023

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Raw sewage/wastewater on ground of establishment.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 complaint inspection
9 high priority (5 fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic (1 repeat)
-55
Administrative complaint on Oct 28, now complaint after follow-up
Counts 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 · 2 visits

Oct282026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  Observed one rodent dropping on pipe below front counter behind ice bin. Operator cleaned it up and discarded.
  Fixed on the spot
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed two dead roaches under mop sink in back storage room area. Also, observed 16 dead insects (mosquito / love bug type insects)on counter near food ordering window. Employee cleaned up and discarded dead insects.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 9 High priority
- 3 Intermediate
- 7 Basic
What 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.
  Observed prepped cole slaw on cook line, prepared at 10:30 a.m. at 52°F more than four hours later. Observed can of chili opened at 10:30 a.m. at 68°F more than four hours later.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced cheese at 54°F in the reach in cooler on cook line. Operator moved to the reach in freezer to rapidly chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed fries at 89°F at cook line person in charge voluntarily discarded. Discussed time as a public health control with operator.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Observed prepped cole slaw on cook line, prepared at 10:30 a.m. at 52°F more than four hours later. Observed can of chili opened at 10:30 a.m. at 68°F more than four hours later.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employees enter back into kitchen from outside and begin handling food without washing hands.
- Code 28, Sewage and wastewater disposal: Raw sewage/wastewater on ground of establishment.
  When washing my hands at the front counter hand sink, observed water backing up into a floor drain in the center of the cook line. Only hand wash sink in front counter area. Observed water backing up into floor drain in center of cook line when all other faucets were tested. Operator had drain snaked during inspection, no longer backing up into floor drain.
  Fixed on the spotAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  Observed approximately two rodent droppings in the back prep storage area. Person in charge began cleaning.
  Fixed on the spotAdministrative complaint
  Roach excrement and/or droppings present.
  Approximately two roach egg sacs observed, one in back prep area and one in the men's bathroom. Approximately 20 roach droppings observed in the men's restroom. Person in charge began cleaning.
  Fixed on the spotAdministrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license. Expired 06/01/2026.
  Administrative complaint
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed a digital probe thermometer that did not work, no other thermometer available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda nozzles at both soda machines with black/green mold like substance and dust. Observed ice scoop with black/green mold like substance on service end. Observed black/green mold like substance in the ice chute of the ice machine.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed tomatoes in the handwashing sink in the prep area. Operator removed tomatoes out of the handwashing sink washing sink.
  Fixed on the spot
Basic7
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed an employee drink next to ready to eat food.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed front counter in area next to hand washing station with the paneling coming off of the base. Observed a strainer in the dish area with rust around the edges. Observed a utensil in the dish area that is missing pieces and flaking off. Also, observed torn insulation in the reach in freezer on the cook line, ice accumulation in reach in freezer.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed heavy grease build up on the hood vents on the cook line.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed togo boxes on top of the cook line without any covering and not inverted. Operator inverted the to go boxes. Observed two cases of single service items stored on the ground. Operator picked them up.
  Fixed on the spot
  Reuse of single-service or single-use articles.
  Observed bread bags reused as storage container liners in the reach in freezer on the cook line. Observed bread bags reused as storage bags in the reach in freezer in the prep storage area.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately six dead roaches observed in the back prep and dry storage area. Person in charge began cleaning.
  Fixed on the spotAdministrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to walls, floors and or ceilings.
  Observed a hole in the wall above the dish table. Observed a hole on the ceiling in back prep storage area. Observed hole in wall above the electrical panel and into the ductwork. Observed wall behind reach in freezer coming away from the wall.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.