Shirley's Restaurant
746 E Duval St, Lake City, FL 32025 · Permanent Food Service · License 2200151
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-16
- Safety score84
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 visitJul 31, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee cracked eggs and proceeded to handle to go container without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Fixed on the spot
Intermediate2
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.
Potato salad and coleslaw stored in kitchen reach-in cooler. Manager stated items were prepared two days earlier. Manager placed proper date marked on items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Shelf of reach-in cooler in office.
Repeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of cornmeal stored in dry storage area. Manager added label to container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Container hush puppy mix stored in.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents above cook line greasy. Kitchen can rack soiled with old food debris.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
To go cups stored on floor in office. Manager placed cups on shelf.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall behind water heater.
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 phone on kitchen prep table next to kitchen reach-in cooler. Employee removed phone during inspection.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.