Snellgroves Restaurant
109 S Collins St, Plant City, FL 33563 · Permanent Food Service · License 3900695
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 intermediate (1 repeat), 6 basic (2 repeats)-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 · 1 visitRoutine inspection
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
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.
Cooled Gravy, cooked meats, cooked potatoes, potato salad and cooked eggs in cooler not dated.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottles of sanitizer in server station not labeled
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Owner Eric Truong 9-21-2021, certificate expired on 9-21-2026.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed open bucket of pancake mix and black eye peas open in dry storage. Observed open container of gravy, mushrooms and cooked potatoes not covered in reach in cooler. Cooked rutabaga and macaroni not covered in walk in cooler.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
From pvc pipe behind cook line. Manager moved and discussed securing pipe to help keep in place.
Code 36, Floors, walls, ceilings and ventilation: Walls and ceilings soiled with accumulated grease, food debris, and/or dust.
Throughout back kitchen
Repeat violation
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Observed chipping paint at wall by mop sink.
Repeat violation
Unclean building components, attachments or fixtures.
Observed accumulated dust build up on back side of hood ventalation system
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Only had license information posted, not actual license.
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.