CODY'S ORIGINAL ROADHOUSE
3731 MEGGISON ROAD, The Villages FL 32163 · 352.430.2996
Last inspected May 19, 2026 · 8 visits since July 2023
FEB 24
AUG 24
OCT 24
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 4 live flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024052023 | Aug 27, 2024 | Oct 31, 2024 | $400 |
| 3--2019011330 | Feb 19, 2019 | Mar 20, 2019 | $400 |
Inspection history
8 visits, newest first
May 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee touched raw chicken then touched pouch of macaroni and cheese without washing hands or changing gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then bread without washing hands and changing gloves.
Live, small flying insects found Approximately 4 live flies in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar: ice cream mix (68F - Cold Holding). Item in unit for undetermined amount of time.
Show the remaining 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cook line: fish 45-46F. Tomatoes 45F. Items were moved to freezer then cooler to 41. In reach in cooler at bar: ice cream mix (68F - Cold Holding). Item in unit for undetermined amount of time. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in hot box at end of cook line: chicken (124F - Hot Holding). Employee began reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has mold-like substance on deflector plate.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar has ice inside. Water dumped in hand wash sink at front bar. Also, hand wash sink near ice machine has ice bucket on top. Ice bucket moved during this inspection.
No soap provided at handwash sink. Hand wash sink near ice machine has no soap.
Carbon dioxide/helium tanks not adequately secured. One tank near bag in a box soda.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf over clean dishes. Three drinks on counter next to soup. One drink on prep table on cook line. One drink on top shelf in walk in cooler. All were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on shelf over server pass thru. Moved during this inspection.
Equipment in poor repair. Drawer units under grill on cook line do not work and fall out when pulled on. Reach in make table on cook line has an ambient temperature of 46F. All Time/Tempurature Control for Safety food removed and taken to freezer during this inspection. Cutting board on make table has deep grooves. Fan cover missing in reach in freezer. Interior of microwave on cook line is melted on top wall.
Floor area(s) covered with standing water and ceiling tiles soiled. Several areas on floor have broken tiles with standing water. Several ceiling tiles in back kitchen area soiled with dust.
Floor tiles missing and/or in disrepair. Multiple broken or missing floor tiles throughout kitchen.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Tongs at bar in standing water at 78F. Manager dumped water and removed scoop.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Rolls of trash bags on top of hot box and on clean dish shelf. Removed.
Water draining onto floor surface. Near ice machine, water draining onto floor from hand washing sink.
Aug 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front line next to hand wash sink. Operator states items were placed in cooler at 10am. Operator moved items to freezer to rapidly chill. butter (46F - Cold Holding); sour cream (45F - Cold Holding); cinnamon butter (46F - Cold Holding); bacon cheese mixture (45F - Cold Holding); shredded lettuce (46F - Cold Holding) Recheck- butter 41F, sour cream 38F, cinnamon butter 40F, bacon cheese mixture 38F, shredded lettuce 42F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked chicken (114F - Hot Holding); cooked steak (94 F - Hot Holding) items were reheated then placed in steam table at 11am. Operator voluntarily discarded chicken. Operator reheated steak to 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mary R. Expired 8/3/25
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed.
Floor tiles missing and/or in disrepair. Throughout kitchen Standing water in gaps between broken tiles
Wet wiping cloth not stored in sanitizing solution between uses. Cloth on cooler. Operator moved to bucket.
Oct 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Standing water throughout kitchen.
Floor soiled/has accumulation of debris. Floor soiled cook line, prep area, storage area dish areas.
Oct 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee breaded raw chicken, placed in fryer. Changed gloves no hand wash and handles hamburger buns.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in kitchen in expo area, 2 landed on actively used cutting boards manager moved to dish area 1 live fly behind bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork sausage stored over potatoes in walk in. Manager corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Clean dishes in soiled containers in dish area. Soiled dishes on cook line and expo area. Manager moved to dish area.
Handwash sink not accessible for employee use at all times. Handwashing sink in dish /prep area with used dishes in it and blocked a cart. Manager removed cart and fished. Handwashing sink in wait staff area with hot water turned off and no soap or paper towels present.
Handwash sink used for purposes other than handwashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce not date marked in walk in, also uncovered. Manager stated he was getting ready to throw it away.
Dishmachine missing baffles, curtains in wash/rinse tanks. No baffles in dishwasher, dishes were being washed without. Manager put baffled back inside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee to go cup sitting on dish area. Manager removed.
Floor area(s) covered with standing water. Standing water throughout kitchen.
Floor soiled/has accumulation of debris. Floor soiled cook line, prep area, storage area dish areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior ovens heavily soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtain not on, discussed with manager importance of using air curtain to keep vermin out. Manager turned on.
Raw fruits/vegetables not washed prior to preparation. Prep cook cutting onions without washing them first. Manager discussed this with cook.
Water draining onto floor surface. Dish water draining onto floor. Manager stayed part of the pipe was missing. Manager will not use until plumbing repaired. Eco lab was contacted but through manager. The pipe was replaced and manager ran dishes, observed water now flowing correctly into drain.
Observed electrical wiring in disrepair. For reporting purposes only. Wire hanging from bottom of dish washer into puddle under dish water. Manager did take action to make sure wire was no longer in the water.
Aug 28, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook touched cell phone then food no hand wash
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bare hamburger bun with bare hand after touching cell phone. Spoke with manager about the importance of handwashing and he spoke with employee.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Broccoli and cheese soup (100F - Hot Holding); potato soup (100F - Hot Holding) see stop sale both in steam tables on expo line. Both cooked in the morning manager voluntary discarded.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen storage area live 8 flies prep area 7 live in mop sink area 2 live meat prep room 30 flies total in dish washing room
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Broccoli and cheese soup (100F - Hot Holding); potato soup (100F - Hot Holding)
Open dumpster lid. Manager closed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in cook line cooler. Manager moved.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed over rte onions in walk in. Manager moved.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Reach in cooler in front line area missing gasket
Reach-in cooler interior have accumulation of soil residues. Reach in cooler in bar area
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw ground beef over raw pork loin in walk in cooler. Operator corrected shelves.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle soiled in bar area
Handwash sink used for purposes other than handwashing. Employee dumped red liquid in hand wash sink in bar area
Bowl or other container with no handle used to dispense food. Cup used to scoop ice in bar area. Operator removed.
Food storage container cracked or broken. Multiple plastic pans on dry dish rack
Multiple floor tiles in disrepair throughout kitchen.
Nonfood-contact surface soiled with grease, food debris. Exterior of cooking equipment at cook line
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.