Hardee's #1500975

266 W Broad St, Groveland, FL 34736 · Permanent Food Service · License 4501174

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 5, 2026

What drove the grade

Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 14 basic (2 repeats); basic violations cost 12 at most
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

20 violations found

First visitAug 5, 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.
20 violations found:
- 2 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  -lettuce, tomato and cheese on cook line time began at 7:25am, time marked to discard was 3pm, educated operator, changed time to 11:25
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shell eggs over liquid pasteurized eggs in walk in cooler shelves
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -ice dispenser at soda machine in dining area -interior reach in freezer on cook line
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  -by ice machine
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -bottle of purple liquid in break area, operator labeled
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Denise
Basic14
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -spoon in coffee area, operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -char broiler roller grate
  Hood filter missing from automatic fire suppression/exhaust system.
  -over charbroiler
  Repeat violation
  Ice buildup in reach-in freezer
- Code 22, Food-contact surfaces clean and sanitized: Interior of biscuit ovens have accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior side and top of char broiler -shelf under prep table in kitchen -filters over char broiler -floor soiled in break room
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on front line
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  -storage room and break area
  No waste receptacle installed at handwash sink provided with disposable towels.
  -kitchen and by triple sink
- Code 35, Insects, rodents, pests and animals: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
  -kitchen ceiling is leaking water
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair by fryers and by back door
  Floor area(s) covered with standing water.
  -under prep sink
  Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
  -throughout the establishment
  Repeat violation
- Code 38, Lighting: Light shield damaged/in disrepair.
  -kitchen by walk in cooler and in cook area
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.