Neighbourhood
Lake Butler32054
Restaurants18
Spotless inspections11%
Ordered shut0
Fines$560
A 13B 2F 1Not rated 2
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Live, small flying insects found Observed one flying insect near front service window.
High priorityTAQUERIA MICHOACAN DE MIS AMORES →May 5, 2026
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer solution buckets through kitchen over 500+ turned strip bright blue. Operator reset buckets to 200ppm.
High priorityHARDEE'S →Apr 24, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer opposite the fryers, raw breaded shrimp over spring rolls, neither commercially packaged. Operator switched storage levels.
High priorityCHINA 1 →Apr 22, 2026
Container of medicine improperly stored. Employee pre workout and cbd medicine on top shelf over wrapped tortillas on storage rack at end of cook line. Operator removed the medication.
High priorityLAREDO'S →Apr 22, 2026
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. Chlorine dish machine at 0ppm after two attempts and priming sanitizer. Operator continued priming machine to 100ppm.
High priorityLAREDO'S →Apr 22, 2026
Roach activity present as evidenced by live roaches found. Observed two live roach like pests, one on the prep table with an attached can opener and one on the exterior wall of a reach in chest freezer.
High priorityLAREDO'S →Apr 22, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top reach in cooler, pork (52F - Cold Holding); cut tomatoes (56F - Cold Holding); pico de gallo (57F - Cold Holding); cheese (49F - Cold Holding); cut lettuce (50F - Cold Holding); sour cream (48F - Cold Holding); shrimp (52F - Cold Holding); chile relleno (49F - Cold Holding); chicken (48F - Cold Holding) per operator all items moved from walk in cooler to reach in cooler at 11 then refilled/replaced as necessary through lunch rush. Operator removed all items to walk in cooler.
High priorityLAREDO'S →Apr 22, 2026
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer over 200+ppm chlorine, employee emptied and reset to 100ppm.
High prioritySKIPS DELI →Aug 6, 2025
Pesticide/insecticide labeled for household use only present in establishment. Household raid pesticide hot shot for wasps stored inside under prep table.
High priorityHUNGRY HOWIE'S →Aug 6, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, sausage (46F - Cold Holding) stocked above the cooling plane, employee removed overfull portion of sausage and relocated to interior of reach in cooler.
High priorityHUNGRY HOWIE'S →Aug 6, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler next to the flat top grill, ham (48F - Cold Holding) reach in cooler pushed up against grill, operator relocated trash can between grill and reach in cooler and relocated the ham.
High priorityHARDEE'S →Aug 6, 2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front of cook line, sausage (126F - Hot Holding); ham (124F - Hot Holding) operator placed items back on grill, both reheated over 165F.
High priorityHARDEE'S →Aug 6, 2025