Cody's Original Roadhouse
1441 Tamiami Trl #101, Port Charlotte, FL 33948 · Permanent Food Service · License 1801947
What drove the grade
Raw animal food stored over canned/bottled drinks.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
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 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed raw beef removed from the original packaging stored over clean glassware in the single-door stand up reach in freezer. The operator properly stored the raw foods.
Fixed on the spot
Intermediate1
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 pork ribs prepared on site and held for more than 24 hours with no date marking in the walk in cooler. The operator properly date marked the cooked ribs.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed tomatoes stored over containers of dressing in the prepared foods walk in cooler. The operator properly stored the tomatoes.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the stand mixer soiled with an accumulation of grease and dust.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris at the bar behind the coolers on the side facing the dining room.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.