Hardee's Restaurant
608 Ohio Ave S, Live Oak, FL 32064 · Permanent Food Service · License 7100049
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 Sep 25 routine inspection2 high priority (fixed on the spot), 1 intermediate (1 repeat), 6 basic (2 repeats)-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 visitRoutine inspection
- First visitSep 25, 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.
9 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.
Item stored in reach-in cooler next cook line grill: bologna (48°F - Cold Holding). Manager stated bologna placed in cooler two hours prior to temperature being taken. Manager moved bologna to inside of cooler to reduce temperature to 41°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Items stored in make line warmer: gravy (130°F - Hot Holding). Manager stated gravy placed in warmer thirty minutes prior to temperature being taken. Gravy was served during inspection.
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.
Ice machine next to office.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee energy drink stored in cook line reach-in cooler. Manager removed energy drink.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach-in coolers throughout the kitchen. Hood vents above cook line grill greasy.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Two hand wash sinks in the kitchen missing handwashing signs.
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster behind building. Manager closed lid.
Fixed on the spot
Garbage on the ground and/or pad around dumpster.
Trash on ground behind dumpster in back of property. Employee cleaned up trash during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents and tiles throughout the kitchen, dusty.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.