Dixie Grill
101 Dowling Ave, Live Oak, FL 32060 · Permanent Food Service · License 7100085
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 Oct 2 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 8 basic (2 repeats)-21
- Administrative complaint on Oct 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in cook line reach-in cooler: chicken (48°F - Cold Holding); sausage (47°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager primed machine, 50 ppm.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on salad station reach-in cooler stained.
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Manager stated establishment is vacuum sealing steaks.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between pans in cook line reach-in cooler. Employee removed knife during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating in wait station. Manager had employee finish eating in dining room.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup used as scoop in granulated garlic on kitchen shelf. Manager removed cup during inspection.
Fixed on the spot
Equipment in poor repair.
Gaskets for reach-in cooler across from walk-in cooler torn.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored on kitchen shelf. Manager turned containers over during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing signs at wait station and cook line hand washing sinks.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Floors in front of cook line grill.
Repeat violation
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.