CODYS ORIGINAL ROADHOUSE
3101 COMMERCIAL WAY, Spring Hill FL 34606 · 352-683-8909
Last inspected Jun 8, 2026 · 10 visits since November 2023
APR 24
OCT 24
APR 25
DEC 25
JUN 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front line. Operator states they took temperatures at 11am and all items were below 41F. Operator moved butter to freezer to rapidly chill. butter (48F - Cold Holding) recheck 38F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017050344 | Aug 31, 2017 | Nov 28, 2017 | $200 |
Inspection history
10 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surfaces: The fan in the reach-in refrigerator holding the salads had a mold-like substance and the soda gun at the bar was soiled with slime. The operator cleaned the fan in the reach-in refrigerator.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
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. Bar dish machine 10pm corrected to 50ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees hose off dirty dishes and then touch clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front line. Operator states they took temperatures at 11am and all items were below 41F. Operator moved butter to freezer to rapidly chill. butter (48F - Cold Holding) recheck 38F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hand wash sink next to meat cooler.
Bowl or other container with no handle used to dispense food. Cracked pans in prep area.
Equipment and utensils not properly air-dried - wet nesting. Pans in prep area.
Food stored on floor. Juice on floor in beer cooler.
Ice bucket not stored inverted or in a protected manner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold in beer cooler on fan guard unit.
Single-service articles improperly stored. To go boxes unpacked in outdoor storage area.
Oct 31, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sour cream (48F - Cold Holding); pico (48F - Cold Holding); butter (47F - Cold Holding) in reach in cooler at front line. Operator states all items were below 41F when placed in reach in cooler at 10am. Operator placed items in ice bath.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employees certificates
Oct 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sour cream (48F - Cold Holding); pico (48F - Cold Holding); butter (47F - Cold Holding) in reach in cooler at front line. Operator states all items were below 41F when placed in reach in cooler at 10am. Operator placed items in ice bath.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employees certificates
Apr 16, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw (47F - Cold Holding) in reach-in cooler in wait station area to the left of the salad reach-in cooler. Operator stated items were below 41F an hour ago when temperatures were last taken. Operator iced down products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice (121F - Hot Holding) in hot holding unit with rolls in wait station area and Prime Rib (120F - Hot Holding) in holding unit on the cook line. Operator stated that the items had been in the hot holding units for less than 4 hours. Operator started to reheat.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored next to clean equipment throughout kitchen. Operator had employees removed.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in reach-in cooler across from grill. Raw comminuted beef stored over ready-to-eat asparagus and raw shrimp in cooler across from flat top grill on cook line. Operator and employees corrected.
Handwash sink not accessible for employee use at all times. Handwash sink in meat walk-in cooler not connected and handwash sink to the left of the three compartment sink added in the dry storage area not connected.
No paper towels or mechanical hand drying device provided at handwash sink in meat walk-in cooler.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans submitted and on file did not reflect entire changes in establishment. Missing from the approved plans on file was a three compartment sink and an additional handwash sink in dry storage area off of the meat walk in cooler area. Plans updated at time of inspection directly with plan review.
No soap provided at handwash sink in meat walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cups stacked together above soda dispensing machine in wait station area off of kitchen.
No handwashing sign provided at a hand sink used by food employees at handwash sink in meat walk-in cooler.
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.