The 406
406 Duval St NE, Live Oak, FL 32064 · Permanent Food Service · License 7100339
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (1 repeat), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-24
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cooked noodles stored on cook line dated 9/23.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flies in kitchen area during inspection.
Repeat violationAdministrative complaint
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of cleaner on cook line. Manager had employee place label on bottle.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates available. Manager stated there are twenty five employees.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cook line spatulas and tongs stored in standing water, 86°F.
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Gap in hood above salad area grill.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers stored on shelf next to dish machine.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees phone on shelf above kitchen prep table. Manager removed phone during inspection.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.