Hardees
1685 W Jefferson St., Brooksville, FL 34601 · Permanent Food Service · License 3700599
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 3 basic-13
- Safety score87
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 visitNov 4, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken frozen product stored above ready-to-eat frozen pies and fries in reach-in freezer on cook line. Operator moved and stored correctly.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink in rear prep area near walk-in cooler.
Temperature of water at 80°F.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in rear prep area near walk-in cooler.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease and food debris inside above biscuit hot holding unit.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease near the fryer station wall along the area where hot holding fried products are being stored for immediate use.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light cover missing above cook line/grill.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.