Neighbourhood
Mayo32066
Restaurants16
Spotless inspections13%
Ordered shut2
Fines$2k
A 7B 2D 1F 2Not rated 4
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose Spicket by side door
High prioritySUWANNEE RIVER RENDEZVOUS - THE COOKIN' SHACK →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shelled eggs on top of bag of cheese. Manager removed cheese from under the raw shelled eggs.
High priorityMAYO SUBS →Aug 25, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked raw shelled eggs then handled the inside of an aluminum pan for food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
High priorityMAYO CAFE →Aug 25, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at an ambient air temperature greater than 45 degrees Fahrenheit, with a surface temperature of 78. Eggs had been out for one hour, employee placed time on raw shelled eggs
High priorityMAYO CAFE →Aug 25, 2026
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Reheating food in microwave without a cover.
High priorityMAYO CAFE →Aug 25, 2026
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Pan of mashed potatoes and a pan of cheese grit in reach in cooler with no date marked. Cook did not know when both items had been prepared
High priorityMAYO CAFE →Aug 25, 2026
Live, small flying insects found. Two live flies in truck.
High priorityTACOS MI RANCHITO →Jun 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler: pork (52F - Cold Holding); chicken (50F - Cold Holding).
High priorityTACOS MI RANCHITO →Jun 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at front counter: roast beef (51F - Cold Holding); ham (47F - Cold Holding); turkey (47F - Cold Holding). Manager stated these items sat out at room temperature for approximately 20 minutes one hour prior, while he was doing inventory. Inspector had manager move the items into the walk-in freezer to rapidly cool to 41F. roast beef (51F 9:40, 40F 10:15 - Cooling); ham (47F 9:40, 38F 10:15 - Cooling); turkey (47F 9:40, 40F 10:15 - Cooling)
High prioritySUBWAY OF MAYO FL LLC →Nov 19, 2025
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside, put on gloves without washing hands, and began handling food inside cooler near cookline.
High priorityMAYO SUBS →Nov 19, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Tube of raw ground sausage stored directly on top of container of fully-cooked white gravy inside cooler at cookline. 2. Flat of raw shell eggs stored on shelf above carton of milk inside cooler at cookline. Employee rearranged the shelf during this inspection.
High priorityMAYO SUBS →Nov 19, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside refrigerated make-table at cookline: ranch dressing cups (52F-61F - Cold Holding). Employee stated the ranch cups are made with buttermilk. Employee stated the ranch cups were pulled from another cooler and left at room temperature for approximately 15 minutes 15-20 minutes prior. Inspector had employee add ice to the ranch to rapidly cool to 41F. 2. On prep table at cookline: buffalo sauce with butter (70F - Cold Holding). Employee stated the buffalo sauce is mixed with butter. Employee stated the buffalo sauce has been stored at room temperature on the prep table for approximately one hour and moved it to the freezer to rapidly cool to 41F.
High priorityMAYO SUBS →Nov 19, 2025