Hardee's

1024 N Young Blvd, Chiefland, FL 32626 · Permanent Food Service · License 4800167

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 10, 2026

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (no follow-up needed), 1 intermediate, 7 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 visit

Aug102026

Routine inspection

9 violations found

First visitAug 10, 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.
9 violations found:
- 1 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Egg wash kept on time with no time mark.Egg wash had been out for 45 minutes per employee on cook line
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tea machine has white crust accumulated on tip of liquid discharge spout
Basic7
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food basket not identified and stored on top shelf above food served to the public. Manager placed basket on bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in walk-in-freezer on shelf and behind cooling unit
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean stacked ( plastic food bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in front reach in cooler behind front register
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster with lid open
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles and vents soiled, floors soiled with oil and food
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Establishment has expired license from the Division of Hotels and Restaurants dated June 1, 2025 posted.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.