The End Zone INC
2440 S McCall Road, Englewood, FL 34224 · Permanent Food Service · License 1801916
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic-23
- Extension granted on Aug 17, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score75
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Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 14, 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 - 1st follow-up visitAug 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed very low water pressure at the hand sink.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked chicken (50°F - Cold Holding); raw grouper (46°F - Cold Holding); raw ground beef (45°F - Cold Holding) in the new reach in cooler on the cook line. The operator removed the potentially hazardous foods and stored in an alternate cold holding unit.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed an employee wearing gloves leave the work station, walk to the walk in freezer, then return and handle pizza crust without changing gloves. Educated the employee on when to change gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed a quaternary spray sanitizer exceeding 500ppm. The operator diluted .the solution to 200ppm.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken wings prepared on site and held for more than 24 hours with no date mark. An employee date marked the chicken.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed maximum water temperature of 79°F at the hand sink behind the outside bar.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
The operator labeled the spray bottle.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed a broken door handle for the microwave on the cook line.
Code 25, Single-service items: Coffee filters not stored inverted or protected from contamination at the server beverage station.
The operator properly stored the coffee filters.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents in the kitchen soiled with an accumulation of dust.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal belongings on a shelf with clean equipment in the storage area near the walk in freezer. The operator properly stored the personal belongings.
Fixed on the spot
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.