Red's Restaurant

8411 N Carl G Rose Hwy, Hernando, FL 34442 · Permanent Food Service · License 1901256

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 10 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (fixed by the Sep 10 follow-up), 4 intermediate (1 fixed on the spot), 10 basic (1 repeat)
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 4 Intermediate
- 10 Basic
What 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.
  sausage (70°F - Cold Holding); peppers and onion in's (78°F - Cold Holding); liquid eggs (76°F - Cold Holding); shell eggs (76°F - Cold Holding) sitting out on cook line
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sausage (70°F - Cold Holding); peppers and onion in's (78°F - Cold Holding); liquid eggs (76°F - Cold Holding); shell eggs (76°F - Cold Holding) sitting out on cook line
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Cook put beard guard on then gloves without washing hands
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Egg wash on time, no written plan. Provided operator with printed form DBPR HR 5022-090, operator properly completed paperwork
  Fixed on the spot
- 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.
  No employee health agreement for any employees
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Cooks area paper towel dispenser not functioning.
- 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.
Basic10
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table on cook line
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee with no beard guard/restraint while engaging in food preparation.
  Cook put beard guard on
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  All cutting boards
  Hood filters/ grease and dust build up in the cooks area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under the oven and grill area
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted
  Equipment and utensils not properly air-dried - wet nesting.
  Beverage cups in wait station stacked wet
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Grease and soiled build up around the cooks area
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.