Applebee's Neighborhood Grill and Bar
17500 S Tamiami Trail, North Port, FL 34287 · Permanent Food Service · License 6804892
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority (fixed on the spot), 1 intermediate, 2 basic-11
- Safety score89
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 visitJul 13, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed cooked rice (47°F - Cooling) in the walk in cooler. The rice was prepared the day prior to the inspection. The operator discarded the rice.
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed cooked rice (47°F - Cooling) in the walk in cooler. The rice was prepared the day prior to the inspection. The operator discarded the rice.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
The operator was unable to locate the high temperature disc used for the dishmachine.
Basic2
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer buckets stored near packaged condiment bottles on the server expo line and near clean equipment in the prep area. The operator properly stored the sanitizer buckets.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed the operator unable to locate the seating license.
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.
- Stop sale
- An order that the food can’t be sold or served.