Dairy Queen of Live Oak
817 S Ohio Ave, Live Oak, FL 32060 · Permanent Food Service · License 7100205
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
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 21, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler next to cook line warmers: cheese (71°F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded cheese.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ranch dressing stored in walk-in cooler. Manager stated ranch dressing prepared the previous morning. Manager had employee place proper date marked on ranch dressing.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk-in cooler dusty.
Code 25, Single-service items: Single-service articles improperly stored.
To go sundae dishes on floor in dry storage shed. Manager placed sundae dishes on shelf.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove tiles missing and/or in disrepair.
Cove tile behind cook line cracked.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.