Oliver's
13601 SW 115 Ave, Dunnellon, FL 34432 · Permanent Food Service · License 5202208
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 high priority, 1 intermediate, 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 visitRoutine inspection
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle not properly labeled with identifying contents ( blue de-greaser).
Basic10
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
ice scoop handle touching ice at bar
In-use knife/knives stored in cracks between pieces of equipment.
Two knives stored between flip-top make table cooler and prep table on cookline.
Code 14, Food-contact surfaces designed and maintained: 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. Reach in cooler gasket torn on reach in cooler in kitchen
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Exterior door handle of microwave on cookline soiled with grease.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Self closing mechanism on me's restroom door disconnected, and door left open.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Non working ice machine in kitchen
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles missing in back room with reach in freezers
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.
Cellphone on prep table. Employee removed cell phone
Fixed on the spotRepeat violation
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.
Tools stored above soft drink syrup boxes.
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.