Willy's Bar & Grill LLC
130 N Broadway St, Fellsmere, FL 32948 · Permanent Food Service · License 4105378
What drove the grade
Live, small flying insects found three in kitchen.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-14
- Safety score86
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 visitJul 31, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Chili, Alfredo sauce, and French onion soup all dated more than seven days in small make table.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found three in kitchen.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitizer bucket stored in handwashing sink.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Small make table torn gaskets both doors.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in freezer exterior of restaurant, torn insulation on top hanging and attempted repair with duct tape.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Both ladies rooms have no covers on waste bins.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Over oven, educated operator.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop in bucket in soiled water.
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.