Codys Original Roadhouse

1041 Lakeshore Dr, The Villages, FL 32162 · Permanent Food Service · License 7000443

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Jul 30, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 30 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
4 high priority (2 fixed by the Jul 30 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 13 basic (4 repeats); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 2 visits

Jul292026

Complaint inspection

20 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 4 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  coleslaw (48°F - Cold Holding); pico (46°F - Cold Holding); sour cream (47°F - Cold Holding) in top rail of expo line, manager voluntarily discarded food.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  mashed potatoes (112°F - Hot Holding) in top rail of expo line, manager voluntarily discarded
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 fly on cook line 2 flies in dish area 2 flies in bar area
  Roach activity present as evidenced by live roaches found.
  1 live roach in between ice machine and wall
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled, slicer soiled, dicer soiled, bar soda gun soiled
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Squeeze bottle stored in hand sink on cook line, bottle removed
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towel dispenser not working in prep area
Basic13
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on rail in hallway of kitchen by expo line, tongs on rail on grill
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on expo line with no lid or straw, can of monster on table by drink station. Drinks removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees put hair net on
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation.
  Cooks put beard guards on
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  All cutting boards
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer bucket at wait station 0ppm, operator refilled sanitizer bucket now at 200ppm
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of cooking equipment on cook line soiled with grease and food debris
- 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 buckets not inverted
  Equipment and utensils not properly air-dried - wet nesting.
  Beverage cups in server area stacked still wet
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Bar garage doors open during operating hours, flies observed
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Through the entire kitchen
  Repeat violation
  Floor area(s) covered with standing water.
  On cook line in front of fryers where tiles are missing In front of dish machine where tiles are missing
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.