Hardees of Belleview

5741 SE Abshier Blvd, Belleview, FL 34420 · Permanent Food Service · License 5202968

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 10 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

13 violations found

First visitSep 24, 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.
13 violations found:
- 3 High priority
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In Walk in cooler, cut tomatoes left overs from day before (09/23/26) not discarded at the end of the four hour time, also cut lettuce.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On front line, half and half 49°F, manager moved to freezer.
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. In Walk in cooler, cut tomatoes left overs from day before (09/23/26) not discarded at the end of the four hour time, also cut lettuce.
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In Walk in cooler, bag of onions above opened pickle bucket, employee moved.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on prep tables and above prep tables, manager removed all.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  In use lids cracked.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer, floor with ice buildup up.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Multiple containers in use with double labels and old glue residue
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler next to triple sink, shelves heavily soiled with build up of food residue.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelves soiled with food debris. Exterior of equipment on cook line with grease, also gaskets soiled with food residue.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  On front line, to go not inverted, manager inverted.
  Fixed on the spot
- 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 personal jacket on bread rack, also cellphone on top of prep tables, manager moved all.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Two mop sitting on mop sink, manager moved to air dry.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.