CHOMPERS DINER
17951 NW HWY 19, Fanning Springs FL 32693 · 352.222.7022
Last inspected Dec 18, 2025 · 7 visits since October 2023
FEB 24
SEP 24
FEB 25
AUG 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of ice machine door and deflector plate inside ice machine soiled with mold-like substance. 2. Interior of reach-in cooler door near cookline soiled with food debris.
Dead roaches on premises. One dead roach on floor in kitchen, below dry storage shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on shelf at cookline, beside seasonings and above prep table. Manager removed the drink from the shelf during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket and hat stored on dry storage shelf above canned foods and bag of flour. Manager removed the items from the shelf during this inspection.
Show the remaining 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing a watch on wrist while handling food.
Floor tiles missing and/or in disrepair. Several cracked floor tiles at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer in back of kitchen soiled with food debris.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on shelf at ice cream machine: whipped topping (51F - Cold Holding). Employee stated it was held at room temperature for less than 15 minutes and moved it back into the cooler to cool to 41F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ziplock bag containing hotdogs missing date mark inside cooler in back of kitchen. Employee stated the hotdogs were opened on 8/2 and added the proper date mark during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine lid soiled with mold-like substance.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee working in kitchen and handling food. Employee stated she has been employed for approximately one month. Employee has no proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided the person in charge with a new copy of the employee health reporting agreement during this inspection.
Hole in or other damage to wall. Hole in wall below handwash sink near mop sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice around doors of reach-in freezer in back of kitchen.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving below prep table in back of kitchen rusted.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in handwash sink near mop sink.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger meat stored on shelf above raw alligator meat inside reach-in cooler near cookline. Manager moved alligator meat to shelf above hamburger meat during this inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Below warmer at cookline: chicken (120F-125F - Hot Holding). Manager stated the chicken has been held on counter for approximately 30 minutes. Inspector had manager reheat chicken to 165F, then continue to hold at 135F or above. Manager stated they are not being held using Time As A Public Health Control. chicken (120F 3:35-183F 3:40 - Reheating)
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf above three-compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelving below prep tables throughout kitchen soiled with food debris.
Unclean building components, attachments or fixtures. Hood above cookline dripping with grease.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At room temperature on top of ice machine: shake mix carton (54F - Cold Holding). Manager stated the carton was removed from refrigeration approximately 30 minutes prior and placed it back into the cooler to cool to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate and interior of door inside ice machine soiled with mold-like substance.
Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom shelves of two prep tables in kitchen near cookline.
Food stored on floor. Container of frying oil stored directly on floor in back of kitchen. Manager placed oil on a shelf during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Bottom of prep table at cookline soiled with grease. 2. Side of grill heavily soiled with grease. 3. Gaskets on doors of reach-in freezer at back door soiled with mold-like substance.
Unclean building components, attachments or fixtures. 1. Wire shelving over pickup window soiled with dust. 2. Interior of hood over grill dripping with grease.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled pans of chicken on cook line without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on cook line grill: chicken (115F,98F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager placed chicken on grill to reheat. Item underneath heat lamp across from cook line fryer: fries (126F - Hot Holding). Manager stated item was placed underneath warmer 10 minutes prior to temperature being taken. Fries were served during inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Water nozzles for tea machines next to shake machine.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from back door. Employee provided hand towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training certificates available.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above shake machine dusty.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Employee removed drink.
Floor area(s) covered with standing water. Standing water on floor in front of kitchen reach-in cooler. Manager removed water.
Food stored on floor. Bucket of pickles stored on floor in front of three compartment sink. Manager placed pickles in reach-in cooler.
Open dumpster lid. Dumpster behind building.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from cook line grill.
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Pump bottle of hand sanitizer stored on shelf beside seasoning and condiment cups on shelf at cookline. Employee moved sanitizer to chemical storage shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents throughout kitchen soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on cutting board at cookline. Employee removed cup from area during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table at cookline soiled with grease.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on make-table cutting board in center of kitchen. Employee returned wiping cloth to sanitizer during this inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.