Lindys Fried Chicken
19390 W SR 20, Blountstown, FL 32424 · Permanent Food Service · License 1700112
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 Nov 3 routine inspection3 high priority, 9 intermediate (2 fixed on the spot), 4 basic; intermediate violations cost 18 at most-40
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score40
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 visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pan of Steamed chicken gizzards at 110°F not brought up to 165 within 2 hours of cooking. Operator placed chicken gizzards in warmer at 9:30am temp taken at 1:30pm.
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Steamed chicken livers put in warmer at. 9:30 am when temped at 1:30pm they were at 110°F.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired license verbiage needs to be added to the violation.( Establishment Observed preparing serving or selling food to customers with an expired license)
Administrative complaint
Intermediate9
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Sent owner a copy of food employee reporting agreement.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in three compartment sink.
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands sinks by the office.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Buns in handwashing sink by entrance to kitchen. Bottle of cleaner in handwashing sink in back.
No paper towels or mechanical hand drying device provided at handwash sink in waitress area.
No soap provided at handwash sink in waitress area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled bottle manager label bottle.
Fixed on the spot
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.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Stephanie Haley and Morgan do not have food safe staff certificates.
Basic4
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris in waitress area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: vent soiled with accumulated dust.
On door next to entrance to kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.