Two Fat Guys Burgers and Fries
135 SW Baya Dr, Lake City, FL 32025 · Permanent Food Service · License 2200741
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 complaint inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 16, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ranch (45°F - Cold Holding) cooler over filled, employee moved some portions to different cooler.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Fries on counter on cooks line out of cooler for 30 minutes no time mark. Employee placed time mark on fries.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over relish in reach in cooler on cooks line, employee moved relish.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaner can stored next to oil and buns in storage room, employee moved chemical away from food.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Potato slicer on wall soiled with food debris, item returned to dish area to washed, rinsed, and sanitized.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chemical bottle with blue liquid inside over 3 compartment sink no label. Bottle at front counter with sanitizer inside.
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Package of employee donuts over food to be sold to the public in walk in freezer, employee moved donuts below.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop stored on the dusty top of ice machine, employee placed scoop in clean container.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on metal container over 3 compartment sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At hand washing sink in back kitchen.
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.