Neighbourhood
Chiefland32626
Restaurants52
Spotless inspections11%
Ordered shut4
Fines$8k
A 20B 5C 4D 3F 12Not rated 8
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.
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. Dishmachine at 10ppm. employee primed dishmachine and machine showed 50ppm CL
High priorityBETTS BIG T →Aug 24, 2026
Employee dried hands on clothes/apron/soiled towel after washing. Cook on line wearing gloves, grabbed t-shirt and wipe face, then handled cooking equipment and serving plates, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves cracked raw shelled eggs then removed gloves and put on clean gloves without washing hands first. Discussed with Manager.
High priorityBETTS BIG T →Aug 24, 2026
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
High priorityBETTS BIG T →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad prepare on 8/17 in walk-in-cooler.
High priorityBETTS BIG T →Aug 24, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham sandwiches in reach in cooler in kitchen at 48F prepared 8/21
High priorityBETTS BIG T →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham sandwiches in reach in cooler in kitchen at 48F prepared 8/21. Reach in cooler Ambient Temperature 42.8F
High priorityBETTS BIG T →Aug 24, 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. Dishmachine at 0ppm chlorine. employee primed dishmachine and dishmachine showed 50ppm Chlorine
High priorityVIEJO AMIGO MEXICAN RESTAURANT →Aug 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the reach-in Cooler next to hand sink : Rice 50F; refried Beans 100F; raw Beef 76F, all the items had been prepared the night before and held in the reach in cooler overnight
High priorityVIEJO AMIGO MEXICAN RESTAURANT →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler next to hand sink : Rice 50F; refried Beans 100F; raw Beef 76F, all the items had been prepared the night before and held in the reach in cooler overnight
High priorityVIEJO AMIGO MEXICAN RESTAURANT →Aug 20, 2026
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Reheating rice in microwave and not covered.
High priorityVIEJO AMIGO MEXICAN RESTAURANT →Aug 20, 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. Dishmachine at 0 ppm. Manager corrected and measured at 50 ppm.
High priorityHUDDLE HOUSE →Aug 10, 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 cooking utensils and plates served to customer
High priorityHUDDLE HOUSE →Aug 10, 2026