Glory Days Lecanto

3148 W Norvell Bryant Hwy, Lecanto, FL 34461 · Permanent Food Service · License 1901473

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
4 high priority (2 fixed by the Aug 18 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 11 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Observed no employee with breads today. The operator order some beard guard.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 4 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  pico (58°F - Cold Holding); tomatoes (59°F - Cold Holding); bleu cheese (59°F - Cold Holding); cut chicken (60°F - Cold Holding); spin h dip (66°F - Cold Holding); cheddar cheese (57°F - Cold Holding); feta (52°F - Cold Holding); cabbage (56°F - Cold Holding); home made bleu dressing (59°F - Cold Holding); diced tomatoes (58°F - Cold Holding); cooked rice (57°F - Cold Holding); broccoli butter (58°F - Cold Holding); cooked eggs (57°F - Cold Holding) in reach in cooler across from fryers raw chicken (51°F - Cold Holding); raw fish (58°F - Cold Holding); cooked Chicken wing (50°F - Cold Holding); cooked chicken (50°F - Cold Holding); raw shrimp (50°F - Cold Holding) in cooler next to fryers
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cheese Swiss cheese (46°F - Cold Holding); diced tomatoes (46°F - Cold Holding); in drawer on cook line, operator iced items pico (58°F - Cold Holding); tomatoes (59°F - Cold Holding); bleu cheese (59°F - Cold Holding); cut chicken (60°F - Cold Holding); spin h dip (66°F - Cold Holding); cheddar cheese (57°F - Cold Holding); feta (52°F - Cold Holding); cabbage (56°F - Cold Holding); home made bleu dressing (59°F - Cold Holding); diced tomatoes (58°F - Cold Holding); cooked rice (57°F - Cold Holding); broccoli butter (58°F - Cold Holding); cooked eggs (57°F - Cold Holding) in reach in cooler across from fryers raw chicken (51°F - Cold Holding); raw fish (58°F - Cold Holding); cooked Chicken wing (50°F - Cold Holding); cooked chicken (50°F - Cold Holding); raw shrimp (50°F - Cold Holding) in cooler next to fryers Butter milk (46°F - Cold Holding) in reach in cooler on cook line next to fryers, operator put in walk in cooler
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  cooked Ribs (125°F - Hot Holding) in drawer on cook line, ribs voluntarily discarded
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp above cooked mashed potatoes in reach in cooler, operator moved raw shrimp out of cooler
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels available at the bar. Discussed with operator he added paper towels.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Employee cutting tomatoes before cleaning them, discussed with manager, manager had employee discard cut unwashed tomatoes
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoon used for stirring drinks at bar stored in standing water, water temperature is 71°F, water has been dumped out
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drink on counter next to Togo containers, drink removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees engaged in food prep with no beard guard.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on cook line
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old food labels on clean food containers
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer buckets stored on counter on cook ,one next to clean food containers and food prep area, sanitizer buckets removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in coolers soiled with old food debris
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under drawers on cook line soiled with old food debris, in between cooking equipment on cook line soiled.
- 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 bucket not inverted
  Equipment and utensils not properly air-dried - wet nesting.
  Food containers staked wet in dish washer area
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.
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.
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.