The Original Floridian

31936 Saint Joe Rd, Dade City, FL 33525 · Permanent Food Service · License 6114118

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 6 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

14 violations found

First visitNov 4, 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.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  cooked mushrooms (90°F - Hot Holding) in front of grill on cook line
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer at 0ppm, employee washing, rinsing and sanitizing dishes when inspector entered kitchen, employee emptied sanitizer sink, refilled sanitizer water now at 200ppm
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly in kitchen, not landing on food contact surfaces, employee discarded fly
  Fixed on the spot
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided manager with printed copy of form 5030-104
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun at bar soiled
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink next to three compartment sink blocked by dust pan and squeegee, items removed
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Paper towel dispenser on cook line not dispensing paper towels, paper towel dispenser fixed and working
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on handles of cooler on cook line, tongs removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting board on reach in cooler on cook line
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Water leaking from pipe under hand sink, manager connected pipe
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided operator with printed copy of DBPR choking poster
  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.
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.