Diner 129
9929 170 Ter Ste 101, Mc Alpin, FL 32062 · Permanent Food Service · License 7100354
What drove the grade
Well water testing report/documentation is not available upon request.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection1 intermediate, 4 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 2, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
A92Routine inspection5 violations No follow-up needed
- First visitAug 17, 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
Intermediate1
Code 27, Water source: Well water testing report/documentation is not available upon request.
Observed acceptable bacteriological report dated 1/25/2025
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Soft drink syrup box and tray of juice in plastic bottles on floor in dry goods storage area
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored with handle touching food product( grits). Handle removed from product.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle provided in women's bathroom.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks not adequately secured by soft drink syrup boxes next to ice machine
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.