Whats the Scoop?

3529 N Lecanto Hwy, Beverly Hills, FL 34465 · Permanent Food Service · License 1901378

A
Grade A
Safety score 93 of 100
Latest visit: Aug 11, 2026

What drove the grade

Handwash sink not accessible for employee use at all times.Intermediate · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 11 routine inspection
    1 intermediate (fixed on the spot), 4 basic (1 repeat)
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 11, 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:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Blocked with brooms and dust pan, removed items

      Fixed on the spot

    Basic4

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Utensils in standing water, water temperature is 86°F, employee dumped water

      Fixed on the spotRepeat violation

    • Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.

      Employee Beverage on the prep table

    • Code 13, Clean clothes, hair restraints, jewelry: 2 Employee with no hair restraint while engaging in food preparation.

    • 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

      Employee employees personal belonging stored on top of the chest freezer, all items removed

      Fixed on the spot

    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.

Most cited

In-use utensils properly stored1
Handwashing and hygienic practices1
Clean clothes, hair restraints, jewelry1
Handwash sinks and supplies1
Employee personal belongings1