The Downtown Grill
301 E Call St, Starke, FL 32091 · Permanent Food Service · License 1400161
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 20 complaint inspection2 high priority (fixed by the Oct 26 follow-up, 2 repeats), 1 intermediate, 4 basic (3 repeats)-20
- Administrative complaint on Oct 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 26, 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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At front counter flip top reach-in cooler, cut tomato (45/46°F - Cold Holding); shredded cheese (46°F - Cold Holding); cut lettuce (46°F - Cold Holding). Items in cooler overnight. Ambient thermometer shows 47f, inspector thermometer shows ambient temperature at 44f.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter flip top reach-in cooler, cut tomato (45/46°F - Cold Holding); shredded cheese (46°F - Cold Holding); cut lettuce (46°F - Cold Holding). Items in cooler overnight. Ambient thermometer shows 47f, inspector thermometer shows ambient temperature at 44f.
Repeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, can opener blade has build up of food residue.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, gaskets on reach-in cooler soiled with food debris. At cook line, shelves by pass thru soiled, finish wearing off. At cook line, gaps at fryer have build up of encrusted grease. At cook line, exterior of bulk flour containers have black stains.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At soda station, plastic cup stacked before air drying.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
In kitchen, finish on floor worn off, concrete no longer easily cleanable. Also, carpet at front counter area where salads are prepared, build up not easily cleanable
Repeat violation
Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, hood above fryers has grease/dust build up. Throughout kitchen, walk-in cooler and bar, floors have build up of black residue/debris.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 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
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.