Captain D's #3793

2404 W US Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200715

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Jul 7, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
5 high priority (3 fixed on the spot, 1 repeat), 1 intermediate, 7 basic (3 repeats)
-36
Administrative complaint on Jul 7
Counts in full until a follow-up finds the problems fixed
-20
Safety score44

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

Inspection history

1 inspection · 1 visit

Jul72026

Routine inspection

13 violations found

First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in reach-in cooler next to kitchen fryers: fish (44°F - Cold Holding); cheese (48°F - Cold Holding). Employee stated items were placed in cooler thirty minutes prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Item stored in warmer at end of cook line: fries (119°F - Hot Holding). Manager stated fries placed in warmer fifteen minutes prior to temperature being taken. Fries were served during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee handled garbage can, changed gloves and proceeded to handle to go container without washing hands. Manager had employee wash hands and change gloves.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Hose side of splitter in mop sink.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed three flies in drive thru area.
Intermediate1
- 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. All current employee certificates expired.
Basic7
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop stored on top of kitchen ice machine. Manager washed, rinsed and sanitized scoop then placed scoop in pan.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Cracked pans stored on shelf next to and across from kitchen ice machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on reach-in cooler next to cook line fryers. Manager placed wiping cloth in sanitizer bucket.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in walk-in cooler dusty.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster behind building. Employee closed lid during inspection.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach on floor beneath soda boxes in back of kitchen.
- 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 bag stored on shelf above gallon to go jugs in dry storage area. Manager moved bag during inspection.
  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.

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.