The District

114 W 2nd St, Suite 112, Sanford, FL 32771 · Permanent Food Service · License 6905195

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep222026

Complaint inspection

12 violations found

First visitSep 22, 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.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -walk-in cooler: raw steak 50°F
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -walk-in cooler: raw shell eggs stored over cheeses, operator relocated
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -cutting boards stained on tops of reach-in coolers -soda gun nozzle in bar area
Basic9
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -buckets of sauce stored on the floor near the handwash sink in the kitchen
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  -operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -white chest freezer
  Duct tape used to repair nonfood-contact surface.
  -white chest freezer lid
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -walk-in cooler fan covers have a significant accumulation of dust/debris -stainless steel cart to the right of the stove
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  -oyster forks, operator inverted
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -walls along baseboards in the kitchen
  Floor soiled/has accumulation of debris.
  -floor underneath cooking equipment
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.