Sister's Place
143 E Noble Ave, Williston, FL 32696 · Permanent Food Service · License 4800609
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection5 high priority (4 fixed by the Aug 26 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 12 basic (4 repeats); basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Plastic bin with portioned packages of thawed Salmon (36°F) and fish ( 35°F) in reduced oxygen packaging.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook wearing gloves cracked raw shelled eggs then handled cooking utensils and serving plates, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves wiped hands on apron, then touched bacon and hash browns on plate being prepared to be served, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm chlorine
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Three-compartment sink spray hose falls below the flood rim of the sink.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Pain relieving spray bottle stored above reach in freezer on cookline. Spray bottle removed.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink in corner of cookline blocked by trash can. Trash can moved.
Repeat violationFixed on the spot
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of food removed ( powdered sugar ) from original container not labeled with name of contents.
Repeat violation
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Plastic bin with portioned packages of thawed Salmon (36°F) and fish ( 35°F) in reduced oxygen packaging.
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of mayonnaise plastic containers on floor in dry goods storage area. Box of hot dogs on floor in walk-in-freezer.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives used to cut food ready to serve are stored between flip-top make table cooler and prep table on cook line.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table next to cookline. Drink removed from prep table.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Food dispensed (rice )with a bowl without a handle.
Repeat violation
Cutting board has cut marks and is no longer cleanable.
Cutting board on flip-top make table in kitchen with grooves with black stains.
Food-contact surface not smooth and easily cleanable.
Two by four inch raw wood in not sealed under microwave at bread station
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. White Reach in freezer gasket cracked.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Styrofoam cups next to handwash sink in server area subject to splash from using handwash sink
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse hanging on clean ware rack next to cookline. Purse removed from clean ware rack.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks not adequately secured behind establishment
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.
- Stop sale
- An order that the food can’t be sold or served.