Rodie's Place
5115 N Ocean Shore Blvd, Palm Coast, FL 32137 · Permanent Food Service · License 2800865
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (2 fixed by the Aug 28 follow-up, 2 fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Needs more time.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed in reach in cooler flip top longer than 4 hours lamb (47°F - Cold Holding); ground beef (45°F - Cold Holding); shredded cheese (46°F - Cold Holding); sliced cheese (45°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler flip top lamb (47°F - Cold Holding); ground beef (45°F - Cold Holding); shredded cheese (46°F - Cold Holding); sliced cheese (45°F - Cold Holding)
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.
Observed food items left out on time control no time stamp. Operator put time stamp on food items.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed operating is open and operating with an expired license. Operator renewed license during inspection.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Aubrey on cook line training expired.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in contact with ice. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets on cook line torn.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled with food debris on cook line.operator wiped out 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.
- 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.