GLORY DAYS LECANTO
3148 W NORVELL BRYANT HWY, Lecanto FL 34461 · 352-352-1314
Last inspected Aug 18, 2026 · 13 visits since March 2024
JAN 25
APR 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked Ribs (125F - Hot Holding) in drawer on cook line, ribs voluntarily discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line
Employee with no beard guard/restraint while engaging in food preparation. Employees engaged in food prep with no beard guard.
Old labels stuck to food containers after cleaning. Old food labels on clean food containers
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked mashed potatoes in reach in cooler, operator moved raw shrimp out of cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (58F - Cold Holding); tomatoes (59F - Cold Holding); bleu cheese (59F - Cold Holding); cut chicken (60F - Cold Holding); spin h dip (66F - Cold Holding); cheddar cheese (57F - Cold Holding); feta (52F - Cold Holding); cabbage (56F - Cold Holding); home made bleu dressing (59F - Cold Holding); diced tomatoes (58F - Cold Holding); cooked rice (57F - Cold Holding); broccoli butter (58F - Cold Holding); cooked eggs (57F - Cold Holding) in reach in cooler across from fryers raw chicken (51F - Cold Holding); raw fish (58F - Cold Holding); cooked Chicken wing (50F - Cold Holding); cooked chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding) in cooler next to fryers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese Swiss cheese (46F - Cold Holding); diced tomatoes (46F - Cold Holding); in drawer on cook line, operator iced items pico (58F - Cold Holding); tomatoes (59F - Cold Holding); bleu cheese (59F - Cold Holding); cut chicken (60F - Cold Holding); spin h dip (66F - Cold Holding); cheddar cheese (57F - Cold Holding); feta (52F - Cold Holding); cabbage (56F - Cold Holding); home made bleu dressing (59F - Cold Holding); diced tomatoes (58F - Cold Holding); cooked rice (57F - Cold Holding); broccoli butter (58F - Cold Holding); cooked eggs (57F - Cold Holding) in reach in cooler across from fryers raw chicken (51F - Cold Holding); raw fish (58F - Cold Holding); cooked Chicken wing (50F - Cold Holding); cooked chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding) in cooler next to fryers Butter milk (46F - Cold Holding) in reach in cooler on cook line next to fryers, operator put in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked Ribs (125F - Hot Holding) in drawer on cook line, ribs voluntarily discarded
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the bar. Discussed with operator he added paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter next to Togo containers, drink removed
Employee with no beard guard/restraint while engaging in food preparation. Employees engaged in food prep with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Food containers staked wet in dish washer area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used for stirring drinks at bar stored in standing water, water temperature is 71F, water has been dumped out
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under drawers on cook line soiled with old food debris, in between cooking equipment on cook line soiled.
Old labels stuck to food containers after cleaning. Old food labels on clean food containers
Raw fruits/vegetables not washed prior to preparation. Employee cutting tomatoes before cleaning them, discussed with manager, manager had employee discard cut unwashed tomatoes
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers soiled with old food debris
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on counter on cook,one next to clean food containers and food prep area, sanitizer buckets removed
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing dish machine 124F at dish level. Operator set up 3 compartment sink and called for repair.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer drawer in cook line area. Operator states product was cooked then placed in warmer approximately 30 minutes ago. Operator moved queso to steamer. beef queso (124F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line
Sep 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage (53F - Cold Holding); Feta Cheese (48F - Cold Holding); Buffalo Chicken Dip (50F - Cold Holding) in reach-in cooler below the grill on the cool line and across from the fryer station. Discussed with operator. Product has been in cooler for less than 4 hours. Operator had employee ice products down.
Sep 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage (53F - Cold Holding); Feta Cheese (48F - Cold Holding); Buffalo Chicken Dip (50F - Cold Holding) in reach-in cooler below the grill on the cool line and across from the fryer station. Discussed with operator. Product has been in cooler for less than 4 hours. Operator had employee ice products down.
Apr 16, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine max temp 147F. Operator called Ecolab for service during inspection. Operator set up 3 compartment sink to manually sanitize.
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine max temp 147F. Operator called Ecolab for service during inspection. Operator set up 3 compartment sink to manually sanitize.
Spray bottle containing toxic substance not labeled. Spray bottle in bar area. Operator labeled sanitizer.
Aug 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area soiled. Employee is cleaning nozzle during inspection.
Equipment and utensils not properly air-dried - wet nesting. Multiple pans on dish rack. Operator separated to dry properly.
Old labels stuck to food containers after cleaning. Pans on clean dish rack. Operator moved to be rewashed
Mar 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.