That One Jerk Spot
10660 SW State Road 200, Dunnellon, FL 34432 · Mobile Food Dispensing Vehicle · License 5250890
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic-12
- Safety score88
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 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
12:35 Pm chicken (131°F Holding 12:55, cooked at 11am, moved to smoker, reheated to chicken 164°F 12:35 pm plantain (122°F - Hot Holding) 12:55 heated to 185°F
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine, expired 5/2023
Repeat violation
Code 27, Water source: No hot running water at three-compartment sink.
Operator corrected
Fixed on the spot
Basic3
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Back of the trailer floor under smoker is damaged and soiled
Floor soiled/has accumulation of debris.
Soiled Kitchen floor
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator with poster
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.