GRANNIES RESTAURANT
367 N TEMPLE AVE, Starke FL 32091 · 352-427-2959
Last inspected May 13, 2026 · 8 visits since July 2023
DEC 23
AUG 24
FEB 25
SEP 25
MAY 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings on various shelves of the dry storage room off the backside of the kitchen area. Operator swept and discarded the observed droppings and will remove products from shelves and deep clean storage room when available.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the standup reach in cooler, raw beef stored over pooled raw shell eggs. Operator relocated the ground beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Food residue staining build up on flip top reach in cooler cutting board.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, stew prepared 5/11 missing product date marking. Employee placed date marker on container.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food labeled as employee food stored on shelf over cut lemons in wait station reach in cooler, employee rearranged storage levels.
Show the remaining 6 findings ▾
Equipment and utensils not properly air-dried - wet nesting. On shelf over prep station, clean plastic containers stacked while wet.
Equipment in poor repair. Standup reach in freezer door handle broken off. Stand up reach in cooler bottom door gasket torn.
Floor, walls and ceiling soiled/has accumulation of debris. Floors and wall behind cook line with food debris and grease build up. Ceiling tiles and vents over cook line with dust accumulation.
Food stored on floor. Jug of fryer oil stored on floor by cook line hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler door gasket with food debris build up. Fryer exhaust vents with food debris build up. Fan guard of walk in cooler and stand up reach in cooler have dust build up.
Open dumpster lid. Green dumpster lid open. Operator closed.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with expired license from 06/01/2025. Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler on cook line, cutting board has food residue staining.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage area on shelves, clean metal containers not inverted or covered.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
Floor, walls and ceiling soiled/has accumulation of debris. Kitchen area ceiling and air vents with dust build up. Wall behind cook line with food grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on cook line, door gaskets with food debris build up. Cook line hood filters with grease build up over fryers. Grease food debris build up on vent of cook line fryers.
Open dumpster lid. Dumpster lid left open.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station sanitizer at 0ppm, operator added chlorine bleach to 100ppm.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, turkey (50F - Cold Holding); pork (45F - Cold Holding) per operator cooked the previous day and cooled in walk in cooler over night, deep container tightly covered with tin foil. Operator labeled to not be served to the public.
Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings on various shelves of the dry storage room off the backside of the kitchen area. Operator swept and discarded the observed droppings and will remove products from shelves and deep clean storage room when available.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, turkey (50F - Cold Holding); pork (45F - Cold Holding) per operator cooked the previous day and cooled in walk in cooler over night, deep container tightly covered with tin foil. Operator labeled to not be served to the public.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line with food residue staining build up.
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 proof of food handler training, all certificates expired from 2024.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal cake over food for customers. In the wait station reach in cooler, employee personal food over condiments for customers. Operator relocated the personal food.
Equipment and utensils not properly air-dried - wet nesting. On shelf over prep area, clean containers stacked while wet.
Floor, walls and ceiling soiled/has accumulation of debris. Ceilings in kitchen with food vapor staining and dust. Wall behind cook line with grease and food debris. Floor behind cook line with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of fryers with grease food debris build up. Reach in cooler door gasket with food debris build up.
Open dumpster lid. Shared dumpster lid open. Operator closed the lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on backside of in use prep table. Sanitizer solution at 0ppm, added chlorine bleach to 100ppm.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep station with debris build up around blade.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep station in front of hot well. Operator relocated the employee beverage.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the prep station, clean plastic containers stacked while wet.
Floors, walls and ceiling soiled/has accumulation of debris. Walls in kitchen have build up of food vapor staining. Floor behind cook line with grease build up. Ceiling over kitchen with food vapor staining and dust.
Food stored on floor. In the dry storage shed, jug of fryer oil stored on the floor. Operator relocated the fryer oil.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line fryer vents have build up of grease. Kitchen equipment power cords over cook line with build up of grease. Cook line hood filters with debris build up. Standup reach in cooler on cook line has debris build up in the bottom gaskets. Wait station soda dispenser has mold like substance on the underside of the dispenser behind the nozzles.
Open dumpster lid. Dumpster lid left open. Operator closed the lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the hot well of the cook line. Employee removed the wiping cloth.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, plastic container of raw liver stored over wrapped cooked chicken breasts. Operator relocated the liver and chicken breasts.
Dead roaches on premises. Observed one dead roach by the not in use exit door from the dining room. Operator swept and discarded the dead roach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink cup stored on prep table. Operator removed the open cup.
Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler behind the front service counter, employees personal food on the top shelf over food and beverages for customers. Operator relocated the employee food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink and over the prep table, clean plastic containers stacked while wet.
Floors, Walls and Ceiling soiled/has accumulation of debris. Build up of grease and debris on the floor behind the main cook line. Build up of dust on air vent system over the main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris on the backside of the fryers. Walk in cooler door gasket has build up of residue staining.
Working containers of food removed from original container not identified by common name. Bulk sugar container at the entrance to the dry storage area missing product description.
Jul 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In single door reach in cooler raw sausage stored over raw fish. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beef, pork, potatoes,sausage 44-46F. Person in charge states has had door open. Called for service during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table at 200+ ppm. Rebleaching strips. Person in charge remade to 50ppm and moved to appropriate location.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in kitchen in covered metal pans on prep table in kitchen at 92F. 45 minutes later, rice still at 92F. Person in charge moved to oven to reheat.
Handwash sink used for purposes other than handwashing. Pan in hand wash sink on cookline, person in charge removed.
Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Person in charge states holding items on 6 hour time. Unable to provide proof of temperature monitoring for items.
Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting.
Floors walls, and/or ceilings soiled/has accumulation of debris. Floors in kitchen with heavy debris buildup behind fryers, under triple sink, dishmachine, around water heater. Tiles in kitchen not smooth and easily cleanable in parts. Ceiling vents heavily soiled with dust, debris. Dust observed on ceiling in kitchen.
Water leaking from pipe and/or faucet/handle. Faucet at mop sink leaks clean water directly onto ground.
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.