Days Inn
809 NW 21 Ave, Chiefland, FL 32626 · Permanent Food Service · License 4800535
What drove the grade
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 intermediate (1 fixed on the spot, 2 repeats), 3 basic (2 repeats)-12
- Safety score88
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 visitAug 13, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallon of milk in reach in cooler opened yesterday morning per person in charge not date marked. Person in charge placed date on milk
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Establishment has quat sanitizer solution but no test strips to check concentration, however establishment does has chlorine test strips.
Repeat violation
Basic3
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Coffee filters uncovered and not protected. Single service plates with food contact surface up. Person in charge inverted plates.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic ceiling tile exists in kitchen that is not smooth and easily cleanable.
Repeat violation
Unclean building components, attachments or fixtures.
three-compartment sink interior cabinet is molding
Repeat violation
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.