Gretna Racing LLC
501 Racetrack Dr, Gretna, FL 32332 · Permanent Food Service · License 3000385
What drove the grade
Food stored on floor.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection4 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of lettuce stored on floor in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves in walk in cooler has debris build up.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door in back kitchen single service storage has a gap at threshold leading to outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Two kitchen ceiling tiles missing in dry storage area.
Earlier inspections 1
A96Routine inspection2 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hamburger temping 45°F less than 2 hours being prepped, employee moved hamburger to freezer to cool faster.
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps.
Sanitizer at dish tank wrong product 0ppm.
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.
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