Hickory Hollow
4705 US 301 N., Ellenton, FL 34222 · Permanent Food Service · License 5102125
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (fixed on the spot, 1 repeat), 6 basic-14
- Administrative complaint on Aug 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
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 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
More time given
- First visitAug 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the following items in reach in cooler next to cook line above 41°F: Ribs (59°F - Cold Holding); Potato Salad (52°F - Cold Holding); Beef (49°F - Cold Holding); Turkey (54°F - Cold Holding); Coleslaw (55°F - Cold Holding); Puller Pork (52°F - Cold Holding); Crab Cake (64°F - Cold Holding); Caramelized Onions (60°F - Cold Holding); Chicken Wings (62°F - Cold Holding); Chicken (59°F - Cold Holding); Ground Beef (60°F - Cold Holding). Items were placed in reach in cooler 2 hours prior to inspection per Operator. Operator placed all items on ice.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed sanitizer spray bottle stored next to sauces and seasoning on bottom shelf of prep table near dry storage shelf in back of kitchen. Operator removed spray bottle.
Fixed on the spotRepeat violationAdministrative complaint
Basic6
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Observed hood filter missing from hood above cook line.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service cups stored on floor of dry storage closet. Operator corrected storage.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed fan guards in walk in cooler soiled.
Floor soiled/has accumulation of debris.
Observed floor under dish machine soiled.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed utility flashlight stored on top of single service food handler gloves box. Operator removed flashlight.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed Carbon Dioxide tank not secured in outside storage area. Operator secured tank.
Fixed on the spot
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.